Description
This Thai Peanut Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken with a rich and creamy peanut sauce. Served over rice or noodles, it’s a satisfying meal with a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Scale
Chicken Stir-Fry:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 to 1/3 cup warm water (to thin)
Instructions
- Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients, adding warm water a little at a time until the sauce is smooth and pourable. Set aside.
- Chicken Stir-Fry: Heat sesame oil in a large skillet over medium heat. Add chicken pieces and cook for 6–8 minutes until browned and cooked through. Add bell pepper and carrots and cook for another 3–4 minutes until slightly tender. Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for 2–3 minutes until warmed through. Remove from heat and stir in lime juice. Top with green onions and cilantro before serving.
Notes
- Serve over rice, noodles, or lettuce wraps.
- You can substitute almond butter for peanut butter or use tamari for a gluten-free version.
- For extra heat, add sriracha or more red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 9g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
