Peanut Chicken

Delicious Thai Peanut Chicken – made in one pan and ready in 30 minutes or less. Serve it over rice and garnish it with spicy peppers, fresh cilantro, chopped peanuts, or any of your favorites!

Do you ever wonder what makes some meals just SO GOOD? Like next level good? As in you can’t get enough of them? Well… it’s all in the sauce!

More specifically, it’s all in the balance of flavors a good sauce brings. And when it comes to sauce, this peanut sauce has it ALL. It’s the perfect combination of savory and sweet… with notes of umami, just the right level of salt, and a hint of spice to boot.

In other words, it’s pretty much perfection. It’s the type of sauce you could eat by the spoonful, and the type of dish you’ll want to make again and again. This dish is easy to make, ready in 30 minutes or less, and perfectly customizable according to your tastes.

We served it over rice, but it would also be delicious over potatoes, with flatbread, or all on its own. As for garnishes, some crushed peanuts, fresh cilantro, and spicy peppers take it to the next level. Or… feel free to add your own!

what you’ll need for this recipe

Chicken – 2 pounds of boneless, skinless chicken, cut into pieces. I used chicken breast, but thighs would also work well.

Seasonings – I used a combination of garlic powder, onion powder, ginger, turmeric, and coriander to season the chicken. I also added some cornstarch (substitute arrowroot powder) to coat the chicken.

Coconut milk – Coconut milk is the base of the sauce and gives it a smooth, creamy texture and delicious flavor. I used 1 can of full fat unsweetened coconut milk.

Peanut butter – Peanut butter is another main ingredient in the sauce and the perfect complement to the coconut milk. I used 1/2 cup creamy peanut butter. *For less intense peanut butter flavor, reduce to 1/3 cup.

Soy sauce – Soy sauce adds necessary salty, savory flavor to the sauce. I used 1/4 cup soy sauce. *To make this recipe gluten free, substitute tamari.

Brown sugar – Brown sugar adds a bit of sweetness to balance out the savory flavors. I used 1/4 cup lightly packed light brown sugar.

Lime juice – Lime juice adds a pop of acidity and cuts through some of the creaminess of the peanut butter. I added 2 Tablespoons lime juice (add more to taste.)

Fish sauce – Fish sauce adds delicious umami flavor to the sauce, and is a delicious (although optional!) addition.

Seasonings – Fresh minced garlic, ground ginger, and crushed red pepper flakes are simple flavor additions that pair well with the other flavors in the sauce.

how to make peanut chicken

Prep the chicken. Cut the chicken into 1-inch pieces and toss in the cornstarch & seasonings. Cook in olive oil over medium-high heat, 2-3 minutes per side or until golden brown.

Make the sauce. To the cooked chicken, add the sauce ingredients and bring to a low boil. Reduce heat to low, simmer 5-10 minutes until sauce is thickened. *Sauce will continue to thicken as it cools.

Serve over rice. Serve chicken and sauce over cooked rice. Garnish with fresno or jalapeño peppers, chopped cilantro, crushed peanuts, or toppings of your choice.

storing & reheating

Leftover Peanut Chicken can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen in a freezer safe container for up to 3 months (thaw overnight in the refrigerator before reheating.) To reheat from the refrigerator, transfer to a skillet and heat over medium heat, stirring regularly, until warmed through.