Name: Thai Peanut Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; Salt and pepper to taste; 1 tbsp vegetable or peanut oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated (or ½ tsp ground ginger); 1 red bell pepper, sliced; 1 carrot, julienned or thinly sliced; 2–3 green onions, chopped; 1 cup snap peas or broccoli florets (optional); ½ cup creamy peanut butter; 3 tbsp soy sauce or tamari; 1 tbsp rice vinegar or lime juice; 1 tbsp brown sugar or honey; 1 tsp sesame oil; 1–2 tsp sriracha or chili garlic sauce; ⅓ cup coconut milk or water

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I make this Thai Peanut Chicken when I want something creamy, savory, and slightly sweet with just the right amount of heat. Tender chicken, crisp vegetables, and a rich peanut sauce come together in one skillet for a quick and satisfying meal that feels better than takeout.

Thai Peanut Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Salt and pepper to taste

1 tablespoon vegetable or peanut oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (or ½ teaspoon ground)

1 red bell pepper, sliced

1 carrot, julienned or thinly sliced

2–3 green onions, chopped

Optional: 1 cup snap peas or broccoli florets

For the peanut sauce:

½ cup creamy peanut butter

3 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar or lime juice

1 tablespoon brown sugar or honey

1 teaspoon sesame oil

1–2 teaspoon sriracha or chili garlic sauce

⅓ cup coconut milk or water

Directions

First, I make the peanut sauce. I whisk together the peanut butter, soy sauce, rice vinegar or lime juice, brown sugar or honey, sesame oil, sriracha, and coconut milk or water until the mixture is smooth and creamy. I set it aside.

Next, I season the chicken with salt and pepper. I heat the oil in a large skillet or wok over medium-high heat. I add the chicken and sauté it for about 6 to 8 minutes until it turns golden and cooks through. I push the chicken to the side of the pan, then add the garlic and ginger and sauté them for about 30 seconds until fragrant.

I add the bell pepper, carrot, and any additional vegetables I am using. I cook them for 2 to 3 minutes so they stay slightly tender but still crisp.

Finally, I pour the peanut sauce into the skillet and toss everything together so it is evenly coated. I let it simmer for 2 to 3 minutes until the sauce thickens and everything is heated through. If the sauce becomes too thick, I add a small splash of water to loosen it.

I like serving this dish over jasmine rice, brown rice, or rice noodles. I often garnish it with chopped peanuts, fresh cilantro, lime wedges, green onions, or sesame seeds.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Variations

For a vegetarian version, I swap the chicken for tofu or tempeh and cook it until golden before adding the sauce.

When I want a lower-carb option, I serve the peanut chicken over cauliflower rice or steamed cabbage.

For meal prep, I sometimes store the sauce separately from the vegetables to keep everything from getting soggy. I combine them just before reheating.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a skillet over medium-low heat or in the microwave in short intervals, stirring in between. If the sauce thickens too much, I add a splash of water to loosen it before serving.

I do not recommend freezing it with the vegetables, as they can become soft, but I can freeze the chicken and sauce separately for up to 2 months.

FAQs

Can I use chicken breasts instead of thighs?

I can use either chicken breasts or thighs. I find thighs slightly juicier, but breasts work well if I avoid overcooking them.

Is this recipe very spicy?

I control the spice level by adjusting the amount of sriracha or chili garlic sauce. I can make it mild or give it extra heat depending on my preference.

Can I make the peanut sauce ahead of time?

I often prepare the sauce up to 3 days in advance and store it in the refrigerator. I stir it well before using since it may thicken as it sits.

What vegetables work best in this dish?

I like bell peppers, carrots, snap peas, and broccoli, but I also use zucchini, mushrooms, or shredded cabbage depending on what I have available.

Can I make this gluten-free?

I simply use tamari instead of regular soy sauce to keep the recipe gluten-free.

Conclusion

I love making this Thai Peanut Chicken because it delivers bold flavor with minimal effort. The creamy peanut sauce, tender chicken, and crisp vegetables create a comforting and satisfying meal every time I prepare it. Whether I serve it fresh from the skillet or enjoy it as leftovers, it always becomes a reliable favorite in my kitchen.

📖 Recipe:

Thai Peanut Chicken

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A creamy, savory, and slightly sweet Thai Peanut Chicken made with tender chicken, crisp vegetables, and a rich, balanced peanut sauce. This quick one-skillet meal is perfect for busy weeknights and tastes even better than takeout.

Instructions

In a medium bowl, whisk together peanut butter, soy sauce or tamari, rice vinegar or lime juice, brown sugar or honey, sesame oil, sriracha, and coconut milk or water until smooth. Set aside.
Season the chicken with salt and pepper.
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and sauté for 6–8 minutes until golden and cooked through.
Push the chicken to one side of the pan. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add the bell pepper, carrot, green onions, and optional vegetables. Cook for 2–3 minutes until slightly tender but still crisp.
Pour the peanut sauce into the skillet and toss everything together until evenly coated.
Simmer for 2–3 minutes until the sauce thickens and everything is heated through. Add a splash of water if the sauce becomes too thick.
Serve over jasmine rice, brown rice, or rice noodles. Garnish with chopped peanuts, cilantro, lime wedges, sesame seeds, or additional green onions if desired.