You’re going to fall completely in love with this Thai Peanut Chicken recipe. It’s creamy, savory, a little bit sweet, and full of bold, comforting flavors that come together in under 30 minutes. Imagine tender chicken coated in a rich, nutty peanut sauce with hints of garlic, ginger, lime, and a tiny kick of spice—all served over fluffy jasmine rice or tossed with noodles. It’s the kind of dish that feels like takeout… but made right at home, with simple ingredients and zero fuss.
The first time I made this was on one of those “what can I whip up with pantry staples” kind of nights. I had chicken, peanut butter, soy sauce, and some rice. The result? A creamy, craveable sauce that made everyone at the table go silent (the highest compliment). Since then, it’s become a weekly dinner regular in our house.
So, let’s make this rich, delicious Thai-inspired meal that’s fast enough for weeknights, impressive enough for guests, and 100% guaranteed to have you licking your spoon.
Why You’ll Love This Recipe
- Creamy and bold flavors: The peanut sauce is rich and savory with a gentle sweetness and spice.
- Fast and easy: Everything cooks in one pan in about 25 minutes.
- Family-friendly: It’s customizable—keep it mild for the kids or dial up the heat for spice lovers.
- Halal-friendly: Uses simple, pork-free, alcohol-free ingredients.
- Great for leftovers: Tastes even better the next day!
Whether you’re serving it with rice, noodles, or wrapped in lettuce cups, this Thai Peanut Chicken is a flavor-packed dream.
Preparation Time and Servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: Serves 4
Calories per serving: 450
Protein: 34g | Carbs: 18g | Fat: 28g
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil or neutral cooking oil
- Salt and pepper to taste
For the Peanut Sauce:
- ½ cup natural peanut butter (smooth or crunchy)
- 2 tbsp soy sauce (use low-sodium, halal-certified)
- 2 tbsp honey or maple syrup
- 2 tsp sesame oil (optional, but adds great flavor)
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- 1 garlic clove, minced
- ½–1 tsp sriracha or chili garlic sauce (adjust to taste)
- ⅓–½ cup warm water (to thin the sauce as needed)
For Garnish and Serving:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Cooked jasmine rice or rice noodles
- Steamed broccoli, carrots, or bell peppers (optional, but recommended)
Step-by-Step Instructions
1. Cook the Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
- Season lightly with salt and pepper while cooking.
- Transfer chicken to a plate and set aside.
2. Make the Peanut Sauce
- In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, ginger, garlic, and sriracha.
- Add warm water a little at a time until the sauce is pourable but still creamy. You want it to coat the back of a spoon.
- Taste and adjust: more lime juice for tang, more honey for sweetness, or more sriracha for heat.
3. Combine and Simmer
- Pour the peanut sauce into the same pan you cooked the chicken in.
- Let it warm for 1–2 minutes over low heat, stirring constantly.
- Add the cooked chicken back to the pan and toss to coat in the sauce.
- Simmer for 2–3 minutes until everything is heated through and the sauce slightly thickens.
How to Serve
- With rice: Spoon the saucy chicken over jasmine or basmati rice and top with peanuts and cilantro.
- With noodles: Toss with rice noodles or soba noodles for a pad Thai–inspired twist.
- In lettuce cups: Spoon into romaine or butter lettuce leaves for a low-carb, fresh version.
- As a meal prep bowl: Layer rice, chicken, and veggies into containers for an easy lunch throughout the week.
Additional Tips for Success
- Use natural peanut butter: It creates the smoothest sauce without added sugar or oils, giving you more control over flavor.
- Thin the sauce slowly: Add warm water gradually until it reaches your desired consistency.
- Swap in pre-cooked chicken: Got leftover grilled chicken? Slice it up and toss it in the sauce for an even faster dinner.
- Don’t overcook the sauce: Peanut sauce thickens quickly—keep the heat low and stir often.
Recipe Variations
- Vegetarian version: Use tofu or chickpeas instead of chicken. Sear tofu cubes until golden, then coat with the sauce.
- Add veggies: Stir in cooked bell peppers, snap peas, shredded carrots, or spinach during the last few minutes of cooking.
- Spicy upgrade: Add crushed red pepper flakes or more chili paste for extra heat.
- Coconut twist: Replace half the water in the sauce with coconut milk for a creamy, tropical variation.
- Crunch factor: Top with crushed wontons or crispy onions for texture.
Serving Suggestions
- Side Dishes:
- Steamed jasmine rice
- Garlic sautéed green beans
- Asian-style cucumber salad
- Quick pickled carrots
- Drinks:
- Iced mint tea
- Cucumber lime sparkling water
- Mango lassi (for a sweet, creamy contrast)
- For kids:
- Keep the spice low and serve with buttered rice and raw veggie sticks.
Freezing and Storage
To Store:
- Cool leftovers completely.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed.
To Freeze:
- Let the dish cool fully.
- Freeze in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge and reheat on the stove, stirring well.
Special Equipment
- Large skillet or wok: For even cooking and easy sauce stirring.
- Whisk or fork: To help emulsify the peanut sauce.
- Grater or zester: For fresh ginger and lime zest if you want to boost the flavor even more.
Frequently Asked Questions
Can I use crunchy peanut butter?
Absolutely! It adds great texture to the sauce—just make sure it blends well with the other ingredients.
Is this recipe halal?
Yes, as long as you use halal-certified soy sauce and chicken. This version contains no alcohol or pork.
Can I use chicken breasts instead of thighs?
Yes! Just keep an eye on the cook time—breasts can dry out faster than thighs.
How do I keep the sauce from getting too thick?
Stir in warm water or coconut milk gradually while cooking to keep it creamy and pourable.
Can I make it ahead of time?
Totally! You can prep the sauce and even cook the chicken a day in advance. Just reheat and combine when you’re ready to eat.
Is this dish gluten-free?
To make it gluten-free, use tamari or a certified GF soy sauce alternative.
Can I add noodles directly into the sauce?
Yes! Cook noodles separately, then toss them in at the end with the sauced chicken.
What’s the best peanut butter to use?
Natural, unsweetened peanut butter works best. Avoid overly sweetened or thick brands.
Can I double the sauce?
Yes—and you should. It’s that good. It also works as a dip or drizzle over veggies, salad, or grilled chicken.
Can I meal prep this?
Yes! Divide into containers with rice and veggies for a ready-to-go lunch or dinner.
Conclusion
This Thai Peanut Chicken is everything a weeknight dinner should be—quick, easy, flavorful, and totally comforting. Whether you spoon it over rice, wrap it in lettuce, or slather it on noodles, this creamy, savory, nutty dish is a guaranteed win.
Try it tonight and let me know how it goes! Share your twist, tag your plate on Instagram, or drop a comment—I’d love to hear how you make it yours.
