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A plate of Thai Peanut Chicken with a rich sauce

Speedy Weeknight Thai Peanut Chicken

This Speedy Weeknight Thai Peanut Chicken recipe delivers a flavorful and satisfying meal in under 30 minutes, featuring tender chicken coated in a rich peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tbsp olive oil or sesame oil
  • Salt and black pepper to taste
Peanut Sauce
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce or low sodium tamari for GF
  • 2 tbsp honey or maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha or chili garlic sauce adjust to preference
  • ½ cup warm water or chicken broth
Garnish
  • Chopped fresh cilantro
  • Chopped roasted peanuts
  • Lime wedges
  • Red pepper flakes for garnish, optional

Equipment

  • Large skillet or wok
  • Medium bowl

Method
 

Cooking Steps
  1. Pat chicken dry and season with salt and pepper. Sear in a large skillet with oil until golden brown; remove and set aside.
  2. Whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, and sriracha. Gradually add warm water until smooth.
  3. Pour the sauce into the skillet and simmer gently, stirring occasionally.
  4. Return chicken to the skillet, coat with sauce, reduce heat, and simmer for 5-7 minutes until fully cooked and sauce thickens.
  5. Remove from heat and garnish with cilantro, peanuts, and lime juice. Serve immediately.

Notes

For extra spice, add more sriracha to the peanut sauce. Serve this dish with rice or noodles and a side of steamed vegetables for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.