It is 6pm and your family is hungry. You need a meal that is fast and filling. This Thai Peanut Chicken is the perfect answer for your busy weeknight.
This recipe delivers a creamy, savory sauce that everyone loves. It feels like a special treat but comes together in minutes. You can skip the takeout tonight and make this instead.
Why You’ll Love This Recipe
This dish is a lifesaver for busy weeknights when time is short. It uses simple pantry staples like peanut butter and coconut milk. You get a massive protein boost in every single bite.
The sauce is velvety, rich, and perfectly balanced. It is budget-friendly and much cheaper than ordering from a restaurant. Your kids will love the mild, nutty flavor of the sauce.
Simple Cooking Method
Making this dish is incredibly straightforward and stress-free. You simply whisk the sauce and sauté the chicken. No fancy equipment or advanced skills are needed here.
Even if you are a beginner, you can master this. The sauce thickens quickly to coat every piece of chicken. It is a one-pan wonder that saves you from doing dishes.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards.
- 1.5 lbs boneless skinless chicken breast, cubed
- 1/2 cup creamy peanut butter
- 1/2 cup full-fat coconut milk
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 1/4 cup crushed roasted peanuts
- 2 tablespoons fresh cilantro, chopped
Step-by-Step Directions
- In a small mixing bowl, whisk together the peanut butter and coconut milk.
- Add the soy sauce, honey, lime juice, sriracha, ginger, and garlic.
- Whisk until the sauce is completely smooth and set it aside.
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the chicken and sauté until golden brown and cooked through.
- Reduce the heat to medium-low and pour the sauce over the chicken.
- Stir for 2-3 minutes until the sauce thickens and coats the meat.
- Garnish with crushed peanuts and fresh cilantro before serving.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy jasmine rice. You can also use cauliflower rice for a lighter option. Add some steamed broccoli or snap peas on the side.
The bright lime juice makes the flavors pop. For meal prep, portion the chicken into containers with your favorite grains. It stays delicious and moist even after reheating.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes it a great choice for weekday lunches.
Reheat gently in a skillet or the microwave. If the sauce is too thick, add a splash of water. Avoid freezing this dish as the coconut milk may separate.
Tips for Best Results
- Use creamy peanut butter for the smoothest possible sauce texture.
- Don’t skip the fresh ginger as it adds vital brightness.
- Cut your chicken into even cubes for consistent cooking times.
- Use low-sodium soy sauce to keep the salt levels balanced.
- Add an extra squeeze of lime right before eating.
- Prep the sauce while the chicken cooks to save time.
- Garnish with extra sriracha if you prefer more heat.
Easy Flavor Ideas
- Swap chicken for extra-firm tofu for a vegetarian version.
- Add red bell peppers to the skillet for extra crunch.
- Use almond butter if you have a peanut allergy.
- Stir in a handful of spinach at the very end.
Common Questions
Can I use chicken thighs instead?
Yes, boneless thighs work beautifully and stay very juicy. Just cook them a few minutes longer than breasts. They add a richer flavor to the dish.
Is this recipe gluten-free?
It can be if you use tamari instead of soy sauce. Always check your peanut butter label for hidden additives. It is very easy to adapt for allergies.
I hope this creamy chicken becomes a new favorite in your home. It is so rewarding to serve a healthy meal that tastes this good. Enjoy every bite of your dinner tonight!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 1/2 cup creamy peanut butter
- 1/2 cup full -fat coconut milk
- 1/4 cup low -sodium soy sauce
- 1 tablespoon hone y
- 1 tablespoon lime juice
- 1 teaspoon srirach a
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic , minced
- 1 tablespoon coconut oil
- 1/4 cup crushed roasted peanuts
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a small mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, lime juice, sriracha, minced ginger, and garlic until smooth.
- Heat the coconut oil in a large skillet or wok over medium-high heat.
- Add the cubed chicken to the skillet and sauté until golden brown and cooked through, approximately 8-10 minutes.
- Reduce the heat to medium-low and pour the peanut sauce over the chicken.
- Stir constantly for 2-3 minutes until the sauce has thickened and evenly coated the chicken.
- Remove from heat and garnish with crushed peanuts and fresh cilantro.
- Serve immediately or portion into containers for meal prep.
