Thai Peanut Chicken

Name: Thai Peanut Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; ¼ cup creamy peanut butter; ¼ cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 1 tablespoon sriracha (adjust to taste); ½ cup coconut milk (or regular milk); 1 tablespoon lime juice; 1 teaspoon sesame oil; 2 tablespoons chopped peanuts (for garnish); 2 tablespoons chopped fresh cilantro (for garnish); Steamed rice or noodles, for serving

Jack Ellison

Update : November 13, 2025

Delicious Thai Peanut Chicken served with vegetables in a rich peanut sauce

Jump to Recipe·Print Recipe

Why Make This Recipe

Thai Peanut Chicken is a delicious and easy dish that brings the flavors of Thailand right to your kitchen. The rich peanut sauce is creamy, tangy, and has just the right amount of heat, making it a perfect meal for any occasion. It’s a great choice for a quick weeknight dinner or when you want to impress guests with something exotic yet simple to prepare.

How to Make Thai Peanut Chicken

Ingredients

4 boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sriracha (adjust to taste)
½ cup coconut milk (or regular milk)
1 tablespoon lime juice
1 teaspoon sesame oil
2 tablespoons chopped peanuts (for garnish)
2 tablespoons chopped fresh cilantro (for garnish)
Steamed rice or noodles, for serving

Directions

Heat the vegetable oil in a pan over medium heat. Add the minced garlic and ginger, cooking for about 1-2 minutes until fragrant.
Add the chicken breasts or thighs to the pan. Cook for 5-7 minutes on each side, or until they are fully cooked and no longer pink in the center. Remove the chicken from the pan and set aside.
In the same pan, add peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil. Stir well and cook for about 3-4 minutes until the sauce is smooth and heated through.
Slice the cooked chicken and return it to the pan with the peanut sauce. Stir to coat the chicken evenly with the sauce.
Serve the chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro.

How to Serve Thai Peanut Chicken

Serve Thai Peanut Chicken over a bed of warm steamed rice or noodles. Make sure to drizzle some extra peanut sauce from the pan over the top for added flavor. Garnish with chopped peanuts and fresh cilantro for a nice touch. This dish pairs well with a side of steamed vegetables or a fresh salad.

How to Store Thai Peanut Chicken

If you have leftovers, let the dish cool down and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through.

Tips to Make Thai Peanut Chicken

For extra flavor, marinate the chicken in soy sauce and ginger for an hour before cooking.
Adjust the level of sriracha to suit your taste if you prefer it spicier or milder.
Feel free to substitute the chicken with tofu or shrimp for a different protein option.

Variation

You can easily make this recipe vegetarian by using tofu instead of chicken. Just make sure to press the tofu to remove excess moisture and cook it until golden brown before adding the peanut sauce.

FAQs

1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but creamy is recommended for a smoother sauce.

2. Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check that all other ingredients are gluten-free.

3. Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge for up to a week. Just reheat it before serving with cooked chicken.