Thai Peanut Chicken
Comforting, slightly sweet, and wonderfully savory, this Thai Peanut Chicken is the kind of weeknight dinner that feels special without hours of effort. With a creamy coconut-peanut sauce, tender pieces of chicken, and bright citrusy herbs at the end, this recipe brings bold flavors in a single skillet. The ingredient list is short and pantry-friendly, and the steps are straightforward. Follow the step-by-step instructions below for a fast and flavorful meal that pairs beautifully with rice, noodles, or a crisp salad.
Why you’ll love this recipe
- Fast: From start to finish in about 30 minutes, this recipe works well on busy nights.
- Balanced flavors: Sweet chili sauce, tomato sauce, and brown sugar play off the savory peanut butter and coconut milk for a sauce that’s rich and layered.
- Minimal hands-on time: Once the sauce is simmering, the dish comes together quickly.
- Flexible: Serve over steamed rice, jasmine rice, brown rice, or rice noodles. Add steamed vegetables if you like more color and texture.
Ingredients
Make sure you have the following on hand. Quantities are exact to ensure great results.
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons sweet chili sauce (click link for homemade chili sauce recipe)
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoons chili powder OR homemade chili powder (highly recommended!)
- 1 teaspoon dark brown sugar (optional; paleo: omit)
- 14 ounce unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish
Taste and texture notes
The peanut butter gives the sauce body and a satisfying nuttiness, while the coconut milk softens the heat and adds silkiness. Sweet chili sauce and tomato sauce add tang and gentle sweetness, and the minced ginger and garlic provide the aromatic backbone. Crunchy peanut butter keeps little bits of peanut in the sauce, which adds a pleasant textural contrast to the tender chicken pieces.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring spoons
- Sharp knife and cutting board
- Serving spoon
Before you start
- Have all ingredients measured and ready. The sauce comes together quickly once you begin cooking.
- Cut the chicken into even, bite-sized pieces so they cook at the same rate.
- If serving over rice or noodles, start that first so everything finishes at the same time.
Step-by-step instructions
Follow these steps in order. The directions have been rewritten for clarity while keeping the same ingredient amounts and overall sequence.
- Heat the oil: Place a large skillet over medium-high heat and add 2 tablespoons cooking oil. Allow the oil to warm until it shimmers but is not smoking.
- Sauté the aromatics: Add 1 yellow onion, chopped, to the hot oil. Cook, stirring occasionally, until the onion becomes translucent and soft, about 4–5 minutes. Add 2 cloves garlic, minced, and 1 inch piece ginger root, minced. Stir and cook for another 30–60 seconds until fragrant, being careful not to burn the garlic.
- Cook the chicken: Add 1 pound chicken breast, cut into bite-sized pieces, to the skillet. Spread the pieces into a single layer if possible and let them sear for 1–2 minutes without moving to get a light golden color. Stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on the size of the pieces.
- Add the sauces and peanut butter: Reduce the heat to medium. Stir in 2 tablespoons sweet chili sauce and 2 tablespoons tomato sauce or ketchup, mixing to coat the chicken. Add 3 tablespoons crunchy peanut butter and 1 tablespoons chili powder (or your homemade chili powder) and stir until the peanut butter melts into the mixture and becomes smooth.
- Season and sweeten: If using, sprinkle 1 teaspoon dark brown sugar over the mixture and stir to dissolve. The sugar is optional; omit it if you prefer or if following a paleo-style approach.
- Add the coconut milk: Pour in 14 ounce unsweetened coconut milk, stirring constantly to create a cohesive sauce. Scrape the bottom of the skillet to release any flavorful bits, and bring the sauce to a gentle simmer.
- Simmer to thicken: Let the mixture simmer for 4–6 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. Taste and adjust seasoning: add 1 teaspoon salt and stir to incorporate. If you prefer more heat or sweetness, add a touch more chili powder or sweet chili sauce, but keep the original measurements as the base.
- Finish and rest: Once the sauce is glossy and coats the chicken, remove the skillet from heat. Allow the dish to rest for a minute so the sauce settles.
- Garnish and serve: Transfer the Thai Peanut Chicken to serving plates. Sprinkle with chopped fresh cilantro and chopped roasted peanuts for texture and a bright finish. Serve immediately with steamed rice, jasmine rice, brown rice, or rice noodles.
Serving suggestions
- Serve over fluffy jasmine rice to soak up the peanut-coconut sauce.
- Try rice noodles tossed with a little sesame oil and sliced scallions for a noodle bowl version.
- Stir in steamed broccoli, bell peppers, or snap peas at the end for extra color and crunch.
- For a lighter meal, serve the chicken over a bed of shredded cabbage and carrots for a salad-style bowl.
Make-ahead and storage
This Thai Peanut Chicken stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or additional coconut milk if the sauce has thickened too much. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips for success
- Use crunchy peanut butter as listed to preserve small bits of peanut that add texture; if you prefer smooth, you can swap it but the mouthfeel will be different.
- Cook chicken in a single layer for the first minute or two to allow it to sear and develop flavor. Overcrowding the pan will steam the chicken instead of browning it.
- Adjust the chili powder carefully. If you made homemade chili powder, start with the listed amount and add more to taste. Homemade blends can vary in heat intensity.
- If the sauce is too thin, simmer a few extra minutes to reduce and thicken. If it becomes too thick, loosen with a little water or extra coconut milk.
Flavor variations
- Add a splash of lime juice at the end for bright acidity that lifts the sauce.
- Stir in a tablespoon of fish sauce for an extra depth of savory umami if desired.
- Swap the chicken for tofu or tempeh if you’d like a vegetarian option; press and cube the tofu first and pan-fry until golden before following the recipe from the sauce step.
Notes on ingredients
This recipe uses pantry staples and a can of unsweetened coconut milk to build a creamy base without dairy. If you prefer a less sweet sauce, reduce the sweet chili sauce slightly or omit the optional brown sugar.
Nutrition snapshot (approximate)
Per serving (based on four servings): calories will vary depending on rice or sides. The dish provides a balanced mix of protein from the chicken, healthy fats from peanut butter and coconut milk, and aromatics for flavor without heavy processed ingredients.
Final thoughts
Simple, bold, and satisfying, this Thai Peanut Chicken is a weekday champion that feels restaurant-worthy. The sauce is creamy without being cloying, and the texture from crunchy peanut butter keeps every bite interesting. Keep the ingredient measurements the same for consistent results, and feel free to personalize with a squeeze of lime, extra herbs, or a handful of steamed vegetables when serving. Enjoy the easy, layered flavors and the quick turnaround time for a dinner that becomes a regular in your rotation.
Chop, simmer, garnish, and serve—this Thai Peanut Chicken is ready to become one of your go-to meals.
Thai Peanut Chicken
Ingredients
Equipment
Method
- Heat 2 tablespoons cooking oil in a large skillet over medium-high heat.
- Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the minced garlic and minced ginger and cook for 1–2 minutes until fragrant.
- Add the bite-sized chicken pieces and cook, stirring occasionally, until lightly browned on the outside, about 3–4 minutes.
- Stir in the sweet chili sauce, tomato sauce (or ketchup), crunchy peanut butter, chili powder, and dark brown sugar (if using) until combined.
- Pour in the unsweetened coconut milk and add 1 teaspoon salt, then bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
- If the sauce is thinner than you prefer, whisk 1 tablespoon cornstarch with 2 tablespoons water, stir into the skillet, and simmer about 1 minute until thickened.
- Taste and adjust salt if needed, then serve the chicken over steamed rice and garnish with chopped cilantro and roasted peanuts.
Notes
- Use unsweetened coconut milk for a less sweet sauce.
- Omit brown sugar for a paleo version.
- Homemade chili sauce can replace store-bought sweet chili sauce.
- Make a cornstarch slurry only if you need a thicker sauce.
