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Easy Thai Peanut Chicken

Thai Peanut Chicken
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An easy Thai-inspired chicken dish featuring tender chicken pieces in a creamy peanut sauce with bell peppers, coconut milk, and aromatic spices, served over rice.

Ingredients

Scale
  • 2 tbsp cooking oil (e.g., vegetable or coconut)
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1–2 red bell peppers, thinly sliced
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tbsp sweet chili sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fish sauce
  • 1 tbsp honey or brown sugar
  • Juice of 1 lime
  • 1/2 tsp red pepper flakes (or to taste, for extra heat)
  • Salt to taste
  • Cooked rice, for serving
  • Chopped fresh cilantro, roasted peanuts, and lime wedges, for garnish

Instructions

  1. Heat cooking oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and sauté for about 5 minutes until it becomes soft and translucent.
  2. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Add the bite-sized chicken pieces to the skillet and cook for 3-4 minutes, or until browned on all sides. Push the chicken and aromatics to one side of the pan.
  4. Add the thinly sliced red bell peppers to the pan and stir-fry for 2-3 minutes until slightly tender-crisp.
  5. In a separate bowl, whisk together the coconut milk, creamy peanut butter, sweet chili sauce, soy sauce, fish sauce, honey (or brown sugar), lime juice, and red pepper flakes.
  6. Pour the prepared peanut sauce over the chicken and vegetables in the skillet. Stir everything together to coat evenly. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is thoroughly cooked through and the sauce has slightly thickened.
  8. Taste the sauce and adjust seasonings if necessary, adding more salt, soy sauce, or fish sauce as desired.
  9. Serve the Thai peanut chicken immediately over steamed rice, garnished with fresh cilantro, chopped roasted peanuts, and additional lime wedges.

Notes

  • Use tamari instead of soy sauce for a gluten-free option.
  • Adjust red pepper flakes to control the spice level.
  • Garnishes are optional but recommended for added flavor and texture.

Nutrition

Find it online: https://www.masterthecook.com/easy-thai-peanut-chicken/