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.

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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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.

Notes

Use tamari instead of soy sauce to keep the recipe gluten-free.

Adjust sriracha to control the spice level.

Swap chicken for tofu or tempeh for a vegetarian version.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze chicken and sauce separately for up to 2 months; avoid freezing cooked vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 135 mg