Thai Peanut Chicken

Ingredients

• 240 mlcoconut milk
• 60 mlpeanut butter
• 15 mltamari
• 15 mlsambal chilli paste
• 1lime, juiced
• 454 gboneless, skinless chicken breast, thinly sliced
• 1/2onion, thinly sliced
• 3 clovesgarlic, grated
• 225 g (about 25)green beans
• for garnishcoriander
• a littleoil, for frying
• to tastesalt and black pepper
• amount not specifiedginger

Instructions

1. 1

   Mix the sauce

   In a bowl, combine the coconut milk, peanut butter, tamari, sambal chilli paste and lime juice.

2. 2

   Heat the pan

   Warm a little oil in a large frying pan over a medium-high heat. Add the chicken and onion, then season with salt and pepper.

3. 3

   Brown the chicken

   Cook for about 5 minutes, stirring often, until the chicken and onion are lightly browned at the edges.

4. 4

   Add the aromatics

   Turn the heat down to low. Add the ginger and garlic and cook for 1 minute, stirring.

5. 5

   Simmer with beans

   Pour in the coconut milk mixture and stir to combine, then add the green beans. Cook for a further 3–5 minutes, until the beans are tender and the chicken is cooked through.

6. 6

   Garnish and serve

   Serve garnished with coriander. The dish can be served over cauliflower rice or starch noodles.

What is Thai peanut chicken?

This is a quick, saucy chicken dish inspired by the familiar combination of peanuts, coconut and chilli found in some Thai-style cooking. The recipe pairs that rich sauce with chicken and green beans for a complete pan-cooked main.

Coconut milk softens the peanut butter into a pourable sauce, while lime and sambal bring brightness and heat. The method keeps the cooking straightforward: brown the chicken, add the sauce and finish the beans in the same pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 47g protein, 18g carbs, 32g fat.

Chicken provides most of the protein, while the peanut butter and coconut milk contribute much of the fat; the green beans and any noodles add carbohydrates. For a balanced plate, serve with cauliflower rice or add a generous portion of vegetables alongside.

The sauce ingredients

Peanut butter: stir it thoroughly into the coconut milk before it reaches the pan so the sauce starts as evenly as possible. A smooth, well-mixed sauce is easier to combine with the chicken.

Lime and sambal: lime juice cuts through the richness, while sambal supplies chilli heat. Their flavours can vary, so taste the sauce before serving and adjust only if needed.

Getting the chicken right

Thin slices: slicing the chicken evenly helps it cook in the short browning stage and the brief simmer. Keep the pieces similar in thickness so they finish at about the same time.

Browning: use a large pan and stir often, as directed, until the edges take on a little colour. The chicken does not need to be fully cooked at this point; it finishes in the sauce.

Cooking the green beans

Green beans: add them with the sauce and cook for 3–5 minutes. They should be tender while retaining some bite, rather than soft and limp.

Doneness: check the thickest piece of chicken is cooked through before serving. If the beans need more time, continue cooking briefly and keep an eye on the chicken.

Ginger and garlic

Garlic: the recipe calls for grated garlic, added on low heat for 1 minute. Stir as it cooks so it becomes fragrant without catching on the pan.

Ginger: it appears in the method but is not given a quantity in the ingredient list. Add the amount you prefer, or leave it out if you do not have any.

What to serve alongside

Cauliflower rice: this is the recipe's suggested option and gives the sauce something to coat without adding a starchy base.

Starch noodles: noodles make a more substantial accompaniment and work well tossed with the peanut sauce. Add them separately so they do not dilute the sauce in the pan.

Recipe notes & tips

• Slice the chicken evenly so the pieces cook at a similar rate.
• Mix the sauce ingredients thoroughly before adding them to the pan.
• Keep the heat low when cooking the garlic to help prevent it from burning.
• Start checking the green beans at 3 minutes so they retain some bite.
• Check that the chicken is cooked through before serving.
• Garnish with coriander just before bringing the dish to the table.

Variations

• More lime: squeeze in extra lime juice at the table for a sharper finish.
• Adjust the heat: use less sambal for a milder sauce or more for extra chilli.
• Add ginger: include grated ginger with the garlic for a warmer aromatic note.
• Use another vegetable: replace the green beans with sliced vegetables that cook quickly.
• Choose a noodle base: serve with starch noodles to make the meal more filling.

Common mistakes to avoid

• Uneven chicken slices: cut them to a similar thickness so they cook evenly.
• Crowded pan: cook in batches if the chicken will not fit in a single layer.
• High heat for garlic: lower the heat before adding it and stir for the full minute.
• Overcooked beans: check them after 3 minutes and stop when tender.
• Unmixed sauce: combine the peanut butter and coconut milk in a bowl before adding them to the pan.
• Missing ginger: it is mentioned in the method but has no listed quantity, so add it to taste or omit it.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the sauce has thickened.

Frequently asked questions