Thai Peanut Chicken Stir-Fry Recipe
This Thai Peanut Chicken recipe features tender chicken breasts or thighs cooked in a rich, creamy peanut sauce infused with garlic, ginger, soy sauce, honey, and a touch of spicy sriracha. Served over steamed rice or noodles and garnished with chopped peanuts and fresh cilantro, this dish offers a perfect balance of savory, sweet, and tangy flavors that bring authentic Thai-inspired taste to your dinner table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Peanut Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Garnish
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
To Serve
- Steamed rice or noodles
Instructions
- Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper to taste, ensuring they are evenly coated for flavor.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook for 6 to 7 minutes on each side until golden brown and fully cooked through. Remove from the skillet and let rest for a few minutes before slicing into strips or cubes.
- Sauté the Aromatics: In the same skillet, add more vegetable oil if needed, then sauté the minced garlic and ginger for 1 to 2 minutes until fragrant but not browned.
- Prepare the Sauce: Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet with the aromatics. Stir continuously until the sauce is smooth and heated through, about 2 to 3 minutes.
- Finish the Sauce: Stir in lime juice and sesame oil. Taste the sauce and adjust by adding more sriracha for heat or honey for sweetness according to your preference.
- Combine and Serve: Return the sliced chicken to the skillet, tossing to coat the pieces thoroughly in the peanut sauce.
- Garnish and Serve: Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and freshly chopped cilantro for added texture and freshness.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust the sriracha quantity to suit your preferred spice level.
- The sauce can be made with regular milk if you prefer a milder flavor over coconut milk.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftover chicken can be stored covered in the refrigerator for up to 3 days.
Keywords: Thai peanut chicken, peanut sauce, chicken recipe, Asian cuisine, quick dinner, spicy peanut chicken
Find it online: https://dinewithdylan.com/thai-peanut-chicken-stir-fry-recipe/
