Thai Peanut Chicken
A creamy, savory Thai peanut chicken made in one skillet in just 30 minutes -- perfect for busy weeknight dinners served over rice or noodles.
Equipment
- Large skillet or frying pan
- Mixing bowl
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 0.25 cup creamy peanut butter
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sriracha adjust to taste
- 0.5 cup coconut milk
- 1 tbsp lime juice freshly squeezed
- 1 tsp sesame oil
- 2 tbsp chopped peanuts for garnish
- 2 tbsp chopped fresh cilantro for garnish
- steamed rice or noodles for serving
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season chicken on both sides with salt and pepper.
- Add chicken to the hot skillet. Cook for 5 to 7 minutes per side until golden brown on the outside and cooked through to an internal temperature of 165°F. Do not move the chicken while it sears so it can develop a golden crust.
- While the chicken cooks, whisk together the minced garlic, minced ginger, peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil in a bowl until completely smooth.
- Once the chicken is cooked through, pour the peanut sauce over the chicken in the skillet. If the sauce looks too thick, add a small splash of water or extra coconut milk to loosen it.
- Reduce heat to low and let everything simmer together for 5 to 10 minutes, spooning sauce over the chicken occasionally to coat evenly.
- Remove from heat. Serve hot over steamed rice or noodles and garnish with chopped peanuts and fresh cilantro.
