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
- 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)
- 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)
Chicken and Vegetables:
Peanut Sauce:
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.
Notes
- To make it spicier, add more red pepper flakes or a squirt of sriracha.
- This dish can be made ahead and reheated; the flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 9g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
