If you’re looking for a vibrant, flavor-packed dinner that’s speedy enough for weeknights but impressive enough for guests, this Thai Peanut Chicken absolutely steals the show. Each bite delivers juicy chicken tossed in a creamy, tangy, and slightly spicy peanut sauce, all studded with colorful veggies and finished with a nutty crunch. This is one of those rare dishes that magically feels both comforting and exotic, making it a go-to favorite that always earns raves.

Thai Peanut Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Thai Peanut Chicken lies in its simple lineup of ingredients, each one playing an important role in building depth, color, and delicious texture. Gather these basics and you’re halfway to a dish that tastes like takeout—only fresher!

Chicken thighs or breasts: Choose boneless, skinless cuts for tenderness and easy bite-sized pieces.
Vegetable oil: This neutral oil lets the bold flavors of the sauce take center stage without overpowering the dish.
Red bell pepper: Adds bright color and a sweet crunch that balances the creamy sauce.
Shredded carrots: Brings a subtle sweetness and extra vibrancy to every forkful.
Green onions: Layer in freshness and a light, zesty zip at the end.
Unsalted roasted peanuts: Sprinkle for that essential peanutty crunch and classic Thai flair.
Chopped fresh cilantro: A bright, aromatic finish that wakes up all the flavors.
Creamy peanut butter: The heart of the sauce, it gives luscious texture and classic peanut flavor.
Soy sauce: Adds deep, savory umami and signature saltiness.
Rice vinegar: Lifts the sauce with a gentle tang for balancing richness.
Honey: A drizzle of sweetness ties the sauce together and rounds out the flavors.
Sesame oil: A nutty, toasty depth that plays beautifully with the peanuts.
Fresh ginger: Grated ginger brightens up the sauce with gentle heat and zestiness.
Garlic cloves: Melds warmth and aromatics into the sauce—no shortcuts here!
Warm water: Helps thin the sauce to that perfect, pourable consistency.
Crushed red pepper flakes (optional): If you like a spicy kick, don’t skip this little sprinkle!

How to Make Thai Peanut Chicken

Step 1: Whisk Together the Peanut Sauce

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, fresh ginger, minced garlic, and just enough warm water to achieve a smooth, pourable sauce. Don’t rush this step—the extra minute spent whisking ensures your Thai Peanut Chicken will have a lusciously silky sauce that clings to every bite.

Step 2: Sauté the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add your bite-sized pieces of chicken, spreading them out so they brown evenly. Cook for 6 to 8 minutes, stirring occasionally, until beautifully golden and cooked through. The chicken should be juicy and just starting to pick up some savory caramelization.

Step 3: Add Veggies for Color and Crunch

Toss in the sliced red bell pepper and shredded carrots directly with the chicken. Sauté everything for another 3 or 4 minutes. You’re aiming for tender-crisp veggies that brighten up the dish while holding onto their snap. At this stage, the kitchen should smell absolutely amazing!

Step 4: Bring It All Together with Sauce

Pour the prepared peanut sauce over the chicken and vegetables. Stir well so every morsel is coated. Let the mixture simmer gently for 2 to 3 minutes, allowing the flavors to marry and the sauce to warm through. This quick simmer thickens the sauce just enough to hug the chicken and veggies.

Step 5: Finish and Garnish

Take the skillet off the heat and scatter over chopped peanuts, fresh green onions, and plenty of cilantro. These finishing touches add color, crunch, and that fresh herbal pop Thai Peanut Chicken is known for. Serve right away while everything’s piping hot and saucy.

How to Serve Thai Peanut Chicken

Garnishes

The magic of garnishing comes from texture and color. A shower of chopped roasted peanuts adds fantastic crunch, while bright green onions and chopped cilantro provide a fresh lift. For color, you can even add a few extra red pepper flakes or thinly sliced chili for extra pizzazz.

Side Dishes

This Thai Peanut Chicken is perfectly at home over a mound of fluffy jasmine rice or tossed with simple cooked noodles. Pair it with steamed broccoli, snap peas, or a crisp cucumber salad for a refreshing contrast. If you want to go all out, serve alongside sticky coconut rice for extra decadence.

Creative Ways to Present

Try layering Thai Peanut Chicken in lettuce cups for a hand-held appetizer, or pile it into a wrap with extra veggies for a lunch upgrade. For parties, skewer the chicken before cooking and serve peanut sauce on the side for dipping; it’s a surefire crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Thai Peanut Chicken keeps surprisingly well in the fridge! Store any leftovers in an airtight container for up to four days. The flavors continue to meld, making every bite even more irresistible the next day.

Freezing

To freeze, let your Thai Peanut Chicken cool completely, then transfer to a freezer-safe bag or container. It will stay fresh for up to two months. Just remember to thaw overnight in the fridge before reheating to preserve the best texture.

Reheating

Warm leftovers gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. You can also microwave in short bursts, stirring between intervals to ensure even heating. Thai Peanut Chicken is just as satisfying the second (or third) time around!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both boneless, skinless chicken breasts and thighs work wonderfully in Thai Peanut Chicken. Thighs offer a little more flavor and tenderness, but if you prefer leaner meat, breasts are a great option—just be sure not to overcook to keep them juicy.

Is there a substitute for peanut butter if I have allergies?

Of course! Sunflower seed butter or almond butter can be swapped in for the peanut butter to create a sauce with a similar creamy texture. The flavor will be a bit different, but still delicious and nutty.

Can this recipe be made vegetarian?

Yes! Swap out chicken for firm tofu or tempeh, and follow the same steps. The peanut sauce is already vegetarian-friendly and will cling beautifully to your chosen protein.

How spicy is Thai Peanut Chicken?

The default recipe is quite mild, with the option to add red pepper flakes for heat. If you or your family love spicy food, go ahead and toss in more pepper flakes or a swirl of sriracha before serving.

What noodles go best with this dish?

Rice noodles or even regular spaghetti are fantastic with Thai Peanut Chicken. Just cook the noodles separately and toss with the chicken and sauce before serving for a slurp-worthy meal.

Final Thoughts

I hope you’re as excited to make Thai Peanut Chicken as I am to share it with you. With just a handful of everyday ingredients and a quick skillet simmer, you’re on your way to a vibrant meal that delivers takeout flavor—no delivery required. Gather your favorites around the table and let this dish become a new staple in your dinner lineup!

Thai Peanut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Peanut Chicken recipe is a delicious and easy-to-make dish with tender chicken, crunchy vegetables, and a flavorful peanut sauce. Perfect for a quick weeknight dinner!

Ingredients

Scale

Chicken and Vegetables:

1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
1 tablespoon vegetable oil
1 red bell pepper (sliced)
1 cup shredded carrots
3 green onions (sliced)
½ cup unsalted roasted peanuts (chopped)
2 tablespoons chopped fresh cilantro (for garnish)

Peanut Sauce:

½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
2 garlic cloves (minced)
¼–⅓ cup warm water (to thin sauce)
½ teaspoon crushed red pepper flakes (optional)

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Instructions

Prepare the Peanut Sauce: In a medium bowl, whisk together all peanut sauce ingredients until smooth, adjusting with warm water for desired consistency. Set aside.
Cook the Chicken: Heat vegetable oil in a large skillet or wok. Cook the chicken pieces until browned and cooked through. Add bell pepper and carrots, sauté until tender-crisp.
Combine and Serve: Pour the peanut sauce over the chicken and vegetables. Simmer briefly, then remove from heat. Garnish with peanuts, green onions, and cilantro. Serve hot over rice or noodles.