Thai Peanut Chicken

Ingredients

• 4boneless, skinless chicken breasts or thighs
• 30 mlvegetable oil
• 2 clovesgarlic, minced
• 15 gfresh ginger, minced
• 60 gcreamy peanut butter
• 60 mlsoy sauce
• 30 mlrice vinegar
• 30 mlhoney
• 15 mlsriracha (adjust to taste)
• 120 mlcoconut milk (or regular milk)
• 15 mllime juice
• 5 mlsesame oil
• 2 tablespoonschopped peanuts (for garnish)
• 2 tablespoonschopped fresh coriander (for garnish)
• to servesteamed rice or noodles

Instructions

1. 1

   Cut the chicken

   Cut the chicken into bite-sized pieces.

2. 2

   Mix the sauce

   In a bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice and sesame oil.

3. 3

   Brown the chicken

   Heat the vegetable oil in a pan. Add the garlic and ginger, then add the chicken and cook until browned.

4. 4

   Simmer in sauce

   Pour the peanut sauce over the chicken and simmer until the chicken is cooked through.

5. 5

   Garnish and serve

   Scatter over the chopped peanuts and coriander, then serve with steamed rice or noodles.

What is Thai peanut chicken?

This is a Thai-inspired chicken dish built around a creamy, savoury peanut sauce with sweet, tangy and spicy notes. Peanut sauces appear in a range of Southeast Asian cooking, and this version takes a simple, weeknight-friendly approach rather than aiming to represent one traditional preparation.

The sauce combines familiar cupboard ingredients, while fresh ginger, garlic and lime bring brightness. Cooking the chicken in the sauce lets it take on those flavours as it finishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 30g protein, 15g carbs, 20g fat.

Chicken provides most of the protein, while the peanut butter and cooking oils contribute much of the fat. The sauce also gets carbohydrates from honey, and rice or noodles add more if served; include a portion of vegetables alongside to balance the plate.

Build a balanced sauce

Peanut butter: Creamy peanut butter gives the sauce body and a smooth texture. Stir it thoroughly with the liquids so it blends rather than sitting in a lump.

Seasoning: Soy sauce adds savouriness, while rice vinegar and lime juice bring acidity. Honey softens the sharpness, and sriracha supplies adjustable heat.

Prepare the chicken evenly

Bite-sized pieces: Cut the chicken into similarly sized chunks so they cook at roughly the same rate. Breasts and thighs both work; thighs tend to stay more forgiving if they simmer a little longer.

Browning: Give the chicken room in the pan and let the pieces colour before adding the sauce. If the pan is crowded, brown the chicken in batches.

Cook gently once sauced

After pouring in the peanut mixture, keep the pan at a gentle simmer rather than a hard boil. This helps the sauce heat through without catching on the bottom.

Check a larger piece before serving: it should be cooked through, with no raw-looking centre. Stir now and then to coat the chicken and prevent the sauce from sticking.

Choose coconut or regular milk

Coconut milk makes the sauce richer and adds its distinctive flavour. Regular milk is the listed alternative for a milder result, though the sauce may be less creamy.

Whichever you use, combine it with the peanut butter and other sauce ingredients before it goes into the hot pan. This makes it easier to pour and distribute evenly.

Serve with rice or noodles

Steamed rice or noodles make an easy base for catching the sauce. Add the chicken and spoon over plenty of sauce, then finish with chopped peanuts and fresh coriander.

For a more rounded plate, serve with a green vegetable or a crisp salad alongside. Keep the garnish until serving so the peanuts retain their crunch.

Recipe notes & tips

• Whisk the sauce ingredients until smooth before adding them to the pan.
• Cut the chicken into evenly sized pieces to help them cook consistently.
• Adjust the sriracha to suit your preferred level of heat.
• Stir the sauce as it simmers so it does not catch on the bottom of the pan.
• Add the peanuts just before serving to keep their texture.
• Serve the rice or noodles separately so everyone can choose their portion.

Variations

• Add vegetables: Stir in quick-cooking vegetables and simmer until tender.
• Use chicken thighs: Choose thighs for a richer, more forgiving result.
• Turn up the heat: Add more sriracha to the sauce to taste.
• Try lime zest: Add a little finely grated lime zest for extra citrus fragrance.
• Choose noodles: Serve over cooked noodles instead of steamed rice.

Common mistakes to avoid

• Lumpy sauce: Mix the peanut butter with the other sauce ingredients thoroughly before pouring.
• Crowded pan: Brown the chicken in batches so it colours instead of steaming.
• High heat: Keep the sauce at a gentle simmer to reduce the chance of it catching.
• Uneven pieces: Cut the chicken into similar-sized chunks for more even cooking.
• Missing the garnish: Add peanuts and coriander at the end so their flavour and texture stay distinct.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring until hot throughout; add a splash of water or milk if the sauce has thickened. Store rice or noodles separately when possible.

Frequently asked questions