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!

Print Pin

Prep Time: 10

Cook Time: 20

Servings:

Calories: 442kcal

Author: Cathy Trochelman

Ingredients

Chicken

2 pounds boneless, skinless chicken breast or thighs
2 Tablespoons cornstarch OR arrowroot powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/8 teaspoon salt
1/4 cup olive oil

Sauce

1 can coconut milk full fat
1/2 cup peanut butter creamy
1/4 cup soy sauce
1/4 cup brown sugar
2 Tablespoons lime juice
2 Tablespoons fish sauce
1 Tablespoon minced garlic
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes

Garnishes

1/4 cup fresh cilantro
2 Tablespoons crushed peanuts
1 fresno pepper, thinly sliced OR jalapeño

Instructions

Cut the chicken into 1-inch pieces. Add cornstarch & seasonings to a large mixing bowl; add the chicken and toss to coat.
In a large skillet, heat olive oil over medium-high heat. Add the coated chicken and cook for 2-3 minutes per side, until light golden brown.
Add the sauce ingredients to the same skillet; 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 cooked rice. Garnish with sliced fresno or jalapeño peppers, chopped cilantro, crushed peanuts, or toppings of your choice.

Notes

Recipe Variations

- Substitute arrowroot powder for the cornstarch OR omit the cornstarch altogether

- Use boneless, skinless chicken thighs instead of chicken breasts

- Use crunchy peanut butter instead of creamy

- For less intense peanut flavor, use 1/3 cup peanut butter instead of 1/2 cup

- Reduce the brown sugar to 2 Tablespoons

- Make it gluten free with tamari sauce instead of soy sauce

- Omit or reduce the red pepper flakes for less spice

- Add sriracha sauce to the sauce for extra heat

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.

Nutrition