Thai Peanut Chicken
This Thai Peanut Chicken is a quick, flavor-packed weeknight dinner featuring juicy seared chicken thighs tossed in a rich, creamy peanut coconut sauce with fresh ginger, garlic, and a hint of lime. It comes together in just 35 minutes and is delicious served over rice or noodles.
Equipment
- Large skillet or saute pan
- Small mixing bowl
- Whisk
- Microplane or fine grater
- Meat thermometer
Ingredients
- 1.5 lbs boneless skinless chicken thighs patted dry
- 1 tbsp neutral oil such as avocado or vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup creamy natural peanut butter unsweetened
- 0.5 cup full-fat coconut milk
- 3 tbsp soy sauce or tamari use tamari for gluten-free
- 1 tbsp honey or brown sugar
- 2 tbsp fresh lime juice about 1 large lime
- 1 tsp sriracha or chili garlic paste adjust to taste
- 1 tbsp fresh ginger finely grated
- 3 cloves garlic minced
- 1 tsp sesame oil for finishing
- 3 green onions thinly sliced, for garnish
- 0.25 cup crushed roasted peanuts for garnish
- 0.25 cup fresh cilantro leaves optional garnish
Instructions
- In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, lime juice, sriracha, grated ginger, and minced garlic until completely smooth. If the sauce seems very thick, stir in 2 to 3 tablespoons of warm water to loosen it slightly. Set aside.
- Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and black pepper. Dry chicken sears better and develops a deeper golden crust.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering and just beginning to smoke. Add the chicken thighs in a single layer without crowding the pan. Sear for 5 to 6 minutes on the first side without moving them until deeply golden brown.
- Flip the chicken and cook for another 5 to 6 minutes on the second side until cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Reduce the heat to medium and pour the prepared peanut sauce into the same skillet. Stir constantly for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan. The sauce will thicken slightly and become fragrant.
- Slice the rested chicken into strips or bite-sized pieces and return them to the skillet. Toss everything together until each piece is thoroughly coated in the peanut sauce. Heat through for 1 additional minute over medium-low heat.
- Remove the skillet from heat and drizzle the sesame oil over the chicken. Taste and adjust seasoning with additional lime juice, soy sauce, or sriracha as desired.
- Serve immediately over steamed jasmine rice or cooked noodles. Garnish generously with sliced green onions, crushed peanuts, and fresh cilantro leaves. Add lime wedges on the side for extra brightness.
Notes
For the best sauce consistency, use full-fat coconut milk rather than light. Natural peanut butter without added sugar gives you more control over the final flavor. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of coconut milk or water to loosen the sauce. This dish also freezes well for up to 2 months. Common mistake to avoid: do not add the peanut sauce over high heat as peanut butter scorches easily and can turn bitter.