Description
This Simple Thai Peanut Chicken is a flavorful and quick weeknight dinner that brings creamy, savory, and slightly spicy peanut sauce together with tender chicken and vibrant vegetables. It’s easy to make, customizable, and perfect for serving over rice or noodles for a wholesome and satisfying meal the whole family will love.
Ingredients
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1 pound boneless skinless chicken breasts, cut into bite-sized pieces
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2 tablespoons vegetable oil
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1 medium red bell pepper, thinly sliced
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1 medium yellow bell pepper, thinly sliced
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1 medium carrot, julienned
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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¼ cup creamy peanut butter
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3 tablespoons soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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½ teaspoon crushed red pepper flakes (adjust to taste)
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½ cup coconut milk
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2 green onions, sliced
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1 tablespoon sesame seeds, for garnish
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Cooked jasmine rice or noodles, for serving
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Fresh cilantro, for garnish
Instructions
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In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, crushed red pepper flakes, and coconut milk until smooth. Set aside.
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and fully cooked, about 6–8 minutes. Remove the chicken and set aside.
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In the same skillet, add the garlic, ginger, and bell peppers. Sauté for 3–4 minutes until tender-crisp. Add the carrots and cook 2 more minutes.
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Return the chicken to the skillet and pour in the peanut sauce. Stir well to coat all ingredients. Cook for 2–3 minutes until the sauce thickens slightly.
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Remove from heat. Garnish with green onions, sesame seeds, and cilantro. Serve over jasmine rice or noodles.
Notes
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Swap the chicken with tofu for a vegetarian version.
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Add more coconut milk for a creamier sauce or water to thin if needed.
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Adjust spice by increasing or reducing crushed red pepper flakes.
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Store leftovers in the fridge for up to 3 days and reheat gently with a splash of liquid.
- Prep Time: 15 minutes
- Cook Time: 15 minutes