Thai Peanut Chicken
Quick and easy Thai Peanut Chicken with a creamy coconut peanut sauce ready in just 25 minutes. Perfect for busy weeknights with simple pantry ingredients.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 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
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Prepare the Chicken: Cut chicken breasts into uniform, bite-sized pieces. Season generously with salt and pepper on all sides. Let sit for 5 minutes.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, avoiding overcrowding. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.
- Make the Peanut Sauce: Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30-60 seconds until fragrant. Add soy sauce, scraping up browned bits from the pan. Stir in peanut butter until it begins to melt. Slowly pour in coconut milk while stirring constantly until sauce becomes smooth and creamy, about 2-3 minutes.
- Combine and Finish: Return cooked chicken to the skillet with the sauce. Stir to coat evenly. Simmer together for 2-3 minutes. Taste and adjust seasoning as needed.
- Serve: Transfer to serving plates while hot. Garnish with chopped green onions, crushed peanuts, or fresh cilantro if desired. Serve over rice or noodles.
Notes
Peanut Butter: Use natural peanut butter for best results; oils blend better with coconut milk
Storage: Store leftovers in airtight containers for up to 4 days in the refrigerator
Reheating: Warm gently on stovetop over medium-low heat; add splash of coconut milk or water if sauce is too thick
Freezing: Freezes well for up to 3 months; thaw overnight in refrigerator before reheating
Spicy Version: Add red pepper flakes, sriracha, or Thai bird's eye chilies to taste
Gluten-Free: Use tamari instead of regular soy sauce
Substitutions: Heavy cream can replace coconut milk (different flavor profile); shrimp, tofu, or beef can replace chicken
Storage: Store leftovers in airtight containers for up to 4 days in the refrigerator
Reheating: Warm gently on stovetop over medium-low heat; add splash of coconut milk or water if sauce is too thick
Freezing: Freezes well for up to 3 months; thaw overnight in refrigerator before reheating
Spicy Version: Add red pepper flakes, sriracha, or Thai bird's eye chilies to taste
Gluten-Free: Use tamari instead of regular soy sauce
Substitutions: Heavy cream can replace coconut milk (different flavor profile); shrimp, tofu, or beef can replace chicken
