Thai Peanut Chicken
Quick and easy Thai peanut chicken with a rich, creamy sauce made in just 25 minutes. Perfect for busy weeknights!
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic minced
- 1/4 cup low-sodium soy sauce
- 1/3 cup creamy natural peanut butter
- 1/2 cup full-fat coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cut chicken breasts into uniform, bite-sized pieces (about 1-inch). Season generously with salt and pepper.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (165°F internal temperature). Remove chicken and set aside.
- Create Aromatic Base: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Make Peanut Sauce: Add soy sauce to deglaze the pan, then stir in peanut butter and coconut milk. Whisk continuously for 2-3 minutes until sauce is smooth and creamy.
- Combine and Finish: Return cooked chicken to skillet with the peanut sauce. Stir gently to coat all pieces evenly. Simmer for 3-4 minutes until flavors meld and sauce thickens slightly.
- Serve: Taste and adjust seasoning if needed. Serve immediately over jasmine rice or noodles. Garnish with chopped peanuts or fresh cilantro if desired.
Notes
Chicken Tips: Don't overcrowd the pan when cooking chicken. Cook in batches if necessary for proper browning.
Sauce Consistency: If sauce becomes too thick, add coconut milk 1 tablespoon at a time. If too thin, simmer uncovered for a few extra minutes.
Storage: Refrigerate leftovers for up to 4 days. Freeze for up to 3 months in airtight containers.
Reheating: Reheat gently on stovetop over medium-low heat, stirring occasionally. Microwave in 90-second intervals, stirring between.
Substitutions: Can use chicken thighs for richer flavor, or almond butter for peanut allergies.
Make Ahead: Prepare sauce components separately and store up to 3 days. Cook chicken and combine when ready to serve.
Sauce Consistency: If sauce becomes too thick, add coconut milk 1 tablespoon at a time. If too thin, simmer uncovered for a few extra minutes.
Storage: Refrigerate leftovers for up to 4 days. Freeze for up to 3 months in airtight containers.
Reheating: Reheat gently on stovetop over medium-low heat, stirring occasionally. Microwave in 90-second intervals, stirring between.
Substitutions: Can use chicken thighs for richer flavor, or almond butter for peanut allergies.
Make Ahead: Prepare sauce components separately and store up to 3 days. Cook chicken and combine when ready to serve.