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This Thai peanut chicken turns basic chicken into a mouthwatering feast that strikes just the right balance of sweet, tangy, and hot flavors. The thick peanut sauce hugs every bit of the juicy chicken, making a dish that feels fancy but only needs half an hour to whip up.
I came up with this dish during a downpour when I wanted takeout but couldn't face going outside. My folks were blown away and asked for it again and again the next week. Now it's what we cook when we want something extra nice without spending restaurant money.
Ingredients
- Boneless skinless chicken breasts or thighs: go for thighs if you want more taste and juiciness or breasts if you want something lighter
- Vegetable oil: pick one without much flavor that can handle high heat for good browning
- Fresh garlic and ginger: these strong flavors build the base of true Thai cooking
- Creamy peanut butter: adds body and makes the sauce thick without extra steps
- Soy sauce: brings deep savory notes; try the reduced salt kind if you watch your sodium
- Rice vinegar: cuts through the richness with its tangy bite
- Honey: gives a touch of sweetness that works with all the savory stuff
- Sriracha: lets you make it as spicy as you want
- Coconut milk: makes everything smooth and adds that classic Thai feel
- Lime juice: wakes up all the flavors with a fresh zing
- Sesame oil: just a small amount adds a toasty flavor at the end
- Chopped peanuts: give a nice crunch and boost the nutty taste
- Fresh cilantro: adds bright color and fresh taste against the rich sauce
Step-by-Step Instructions
- Prepare the Chicken:
- Sprinkle chicken pieces with salt and pepper on each side. Get your vegetable oil hot in a big pan until it shimmers but doesn't smoke. Put the chicken in carefully without crowding the pan. Let it cook for 6-7 minutes without touching it so it gets nice and brown. Flip once and cook another 6-7 minutes until it hits 165°F inside. Move chicken to a plate and wait 5 minutes before cutting it up so it stays juicy.
- Make the Peanut Sauce:
- Put a bit more oil in the same pan, keeping all those tasty brown bits from the chicken. Toss in your minced garlic and ginger, stirring the whole time for 1-2 minutes until they smell good but don't brown. Watch them closely since they burn fast. Pour in the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk, whisking until everything's smooth. Let it bubble gently for 2-3 minutes until it thickens a little and everything mixes together well.
- Finish the Dish:
- After the sauce gets a bit thicker, mix in the lime juice and sesame oil, stirring well. Put the sliced chicken back in the pan and fold it gently so every piece gets coated in the yummy sauce. Let everything warm together for 2 minutes so the chicken heats back up and soaks in some flavor. Serve right away over rice or noodles, with plenty of chopped peanuts and fresh cilantro on top.
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I really love the fresh ginger in this dish. A Thai cooking teacher told me years back that using freshly grated ginger instead of the powder is key for real flavor. The zingy smell it gives off changes the whole meal, especially when it cooks with garlic in the hot oil.
Tasty Combos
This Thai peanut chicken goes really well with jasmine rice that soaks up all that tasty sauce. If you're cutting carbs, try it over riced cauliflower or with some steamed veggies on the side. It's also great with rice noodles or even regular pasta that can carry all that rich sauce. Serve a simple cucumber salad with rice vinegar alongside for a cool contrast to the rich main course.
Adjusting The Spiciness
What's cool about this dish is how easy it is to change how spicy it gets. For something kids will eat, use less sriracha or skip it completely and put extra on the table for grown-ups. If you love heat, add more sriracha or mix in some Thai red curry paste to the sauce. You can also top it with sliced Thai chili peppers if you want it really hot. Just remember that coconut milk helps cool down the spice, so plan accordingly.
Early Prep and Keeping Leftovers
You can whip up the peanut sauce three days ahead and keep it in the fridge. Just warm it gently before adding your cooked chicken. Any leftover Thai peanut chicken stays good in the fridge for up to three days if you keep it in a sealed container. When you warm it up again, add a splash of coconut milk or water since the sauce gets thicker after sitting in the cold. For weekly meal planning, freeze single servings without the toppings and let them thaw in the fridge overnight before heating them up.
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Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs are a great choice. They'll make your dish even more flavorful and moist.
- → How can I adjust the spice level?
For more heat, just add extra sriracha. If you want it milder, cut back on sriracha or leave it out entirely.
- → Can I substitute coconut milk?
Sure thing! Regular milk works fine, and almond milk can be a good stand-in for coconut milk too.
- → What can I serve this with?
This tastes amazing over plain steamed rice or your favorite noodles. You can also add some stir-fried veggies on the side.
- → Can I make it ahead of time?
You bet. Just make the sauce and cook your chicken beforehand. Then mix them together when you're ready to eat.