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Thai Peanut Chicken

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A simple and flavorful weeknight dish featuring tender chicken in a creamy peanut sauce, enhanced with bright lime and a hint of spice.

Ingredients

Scale
  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-size pieces
  • 2 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 1 bell pepper, sliced (optional)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1–2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar or lime juice
  • 1/3–1/2 cup water or light chicken stock to thin sauce
  • 1 tsp chili paste or sriracha (adjust to taste)
  • Chopped peanuts and green onions for garnish
  • Cooked rice or noodles to serve

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
  2. In the same pan, add a bit more oil if needed and sauté onion and bell pepper until soft, about 4 minutes. Add garlic and ginger and cook 30 seconds more.
  3. Lower heat. Stir peanut butter, soy sauce, honey, rice vinegar (or lime juice), and chili paste in a bowl with 1/3 cup water or stock until smooth. Pour into the pan and warm gently.
  4. Return chicken to the pan and stir to coat in the sauce. Cook 2–3 more minutes so flavors blend. Add more water or stock for a thinner sauce.
  5. Taste and adjust salt, sweetness, or heat. Serve over rice or noodles and top with chopped peanuts, green onions, and a lime wedge.

Notes

For a lighter version, stir in coconut milk and reduce peanut butter by half. Use almond or sunflower seed butter for a nut-free option.

Nutrition

Find it online: https://diyprzepisy.com/thai-peanut-chicken/

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