There is something utterly irresistible about this Spicy Thai Peanut Chicken Recipe that makes it a true standout in any weeknight dinner rotation. Combining tender, juicy chicken thighs with a luscious, creamy peanut sauce bursting with bold Thai flavors, fresh veggies, and just the right kick of heat, this dish manages to be both comforting and exciting all at once. The balance of textures and vibrant colors not only makes it a feast for the eyes but also a delight for your taste buds. Once you try this spicy peanut chicken, it’s bound to become a close friend in your kitchen, perfect for those moments when you crave something fast, flavorful, and satisfying.
Ingredients You’ll Need
Gathering the right ingredients for this Spicy Thai Peanut Chicken Recipe is both easy and essential to getting every flavor and texture just right. Each one contributes something unique, from the richness of peanut butter to the brightness of lime juice, bringing this dish to life in a wonderful way.
- 1 ½ pounds boneless, skinless chicken thighs: Juicy and tender, perfect for soaking up the sauce.
- 1 tablespoon vegetable oil: For a nice sear on the chicken without overpowering flavors.
- 1 red bell pepper, thinly sliced: Adds sweet crunch and vibrant color.
- 1 cup shredded carrots: Brings subtle sweetness and extra texture.
- 3 green onions, sliced: Offers a fresh, mild onion flavor that’s not too strong.
- 3 cloves garlic, minced: Essential for deep, aromatic flavors.
- 1 teaspoon freshly grated ginger: Provides a zesty warmth that complements the spice.
- ½ teaspoon crushed red pepper flakes: The perfect heat element to ignite your palate.
- ¼ cup creamy peanut butter: The star ingredient that makes this sauce dreamy and rich.
- 3 tablespoons soy sauce: Adds a savory umami depth.
- 1 tablespoon rice vinegar: Brings a subtle tang that balances the richness.
- 1 tablespoon honey: A touch of sweetness to smooth the edges of heat.
- ½ cup canned coconut milk: Creamy and tropical, rounding out the sauce beautifully.
- ¼ cup chicken broth: Helps thin the sauce for perfect consistency.
- Juice of 1 lime: Fresh acidity that brightens every bite.
- Chopped fresh cilantro and chopped peanuts (optional): Fantastic garnishes for pops of color and crunch.
- Cooked jasmine rice: The perfect fluffy base that soaks up all that wonderful sauce.
How to Make Spicy Thai Peanut Chicken Recipe
Step 1: Cook the Chicken
Start by heating your vegetable oil in a large skillet over medium-high heat; this will create the ideal surface to sear the chicken pieces until they’re beautifully browned and cooked through, usually about 6 to 8 minutes. Removing the chicken and setting it aside at this stage ensures it stays juicy and allows you to focus on softening the veggies without overcooking everything.
Step 2: Sauté the Vegetables
In the same skillet, throw in the thinly sliced red bell pepper and shredded carrots. Sauté them for 3 to 4 minutes until they’ve softened just a bit but still keep their delightful crunch. Then add the garlic, ginger, green onions, and crushed red pepper flakes and cook for an additional minute, filling your kitchen with enticing aromas that tease the spicy-sweet flavor explosion to come.
Step 3: Whisk and Add the Peanut Sauce
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, coconut milk, and chicken broth until the mixture is perfectly smooth. Pour this luscious, velvety sauce into the skillet with your vegetables, turning the heat to a gentle simmer to let all those flavors meld together beautifully while the sauce thickens.
Step 4: Combine Chicken and Sauce
Return the cooked chicken to the skillet, stirring gently to coat every piece in that heavenly peanut sauce. Let everything simmer side by side for another 3 to 4 minutes until the sauce achieves a silky, rich consistency that clings deliciously to the chicken and veggies.
Step 5: Final Touches
Once off the heat, stir in the fresh lime juice for a burst of bright acidity that lifts the entire dish. Garnish with chopped cilantro and peanuts if you’d like, bringing in a fresh, crunchy contrast and an herbal note that will make every bite pop.
How to Serve Spicy Thai Peanut Chicken Recipe
Garnishes
Adding chopped fresh cilantro and chopped peanuts as garnishes is an absolute game-changer. The cilantro adds a vibrant herbal freshness, and the peanuts contribute a delightful crunch that contrasts wonderfully with the saucy chicken and tender vegetables. If you’re feeling adventurous, a drizzle of extra lime juice or a sprinkle of additional crushed red pepper can elevate the dish even more.
Side Dishes
Serving the Spicy Thai Peanut Chicken Recipe over fluffy jasmine rice is a classic choice because the rice perfectly soaks up the rich sauce. You can also pair it with lightly steamed broccoli or snap peas for extra green freshness. A simple cucumber salad with a light vinaigrette works well for a cool contrast to the spiciness.
Creative Ways to Present
If you want to get creative, try serving this dish in vibrant lettuce cups for a fresh, hand-held option that adds crunch and makes mealtime fun. Alternatively, toss the chicken and veggies with rice noodles for a noodle bowl twist that still highlights the fantastic spicy peanut sauce flavors. The possibilities are endless and always delicious!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Spicy Thai Peanut Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors really deepen after resting, so leftovers often taste even better the next day. Just keep the rice separate to avoid it getting soggy.
Freezing
This dish freezes well, too. Simply cool completely, then transfer to freezer-safe containers or bags. It will keep nicely for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and taste.
Reheating
Reheat gently on the stovetop over medium-low heat to keep the chicken tender and the sauce creamy. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving if possible, as it can occasionally dry out the chicken or cause uneven heating.
FAQs
Can I make this Spicy Thai Peanut Chicken Recipe vegetarian?
Absolutely! You can substitute the chicken with firm tofu for a vegetarian option that still absorbs the sauce beautifully. Just cook the tofu until golden before adding the veggies and sauce.
How spicy is this recipe?
The heat level is moderate thanks to the crushed red pepper flakes, but you can easily adjust it by adding more or less depending on your spice tolerance. It has a pleasant warming kick without being overpowering.
Can I use almond butter instead of peanut butter?
Yes, almond butter works well as a peanut butter substitute. It will slightly change the flavor profile but still maintain that creamy, nutty richness that makes the sauce so amazing.
What’s the best way to store leftovers to keep them fresh?
Store the leftover chicken and sauce in an airtight container separate from the rice to prevent sogginess. Refrigerate promptly and consume within 3 days for the best quality.
Is jasmine rice the best pairing for this dish?
Jasmine rice is fantastic because of its fragrant aroma and fluffy texture that complements the sauce perfectly, but you can also serve it with brown rice, rice noodles, or even cauliflower rice for a lower-carb option.
Final Thoughts
Making this Spicy Thai Peanut Chicken Recipe is like treating yourself to a little burst of restaurant-quality flavor from the comfort of your own kitchen. Its perfect harmony of spice, sweetness, creaminess, and freshness makes it a guaranteed crowd-pleaser whenever you serve it. Give this recipe a try—you’ll soon find it becoming one of your favorite meals to whip up time and time again.
Print
Spicy Thai Peanut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Dairy-Free
Description
Spicy Thai Peanut Chicken is a flavorful and vibrant dish featuring tender chicken thighs cooked in a creamy, spicy peanut sauce with fresh vegetables. This easy stovetop recipe combines savory soy sauce, zesty lime, and a hint of sweetness for a delicious Thai-inspired meal perfect for weeknight dinners.
Ingredients
Chicken and Vegetables
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes
Peanut Sauce
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ cup canned coconut milk
- ¼ cup chicken broth
To Finish and Serve
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
- Chopped peanuts for garnish (optional)
- Cooked jasmine rice for serving
Instructions
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6–8 minutes. Once cooked, remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same pan, add the sliced red bell pepper and shredded carrots. Sauté for 3–4 minutes until the vegetables are slightly tender but still crisp.
- Add Aromatics: Add the minced garlic, freshly grated ginger, sliced green onions, and crushed red pepper flakes to the skillet. Cook for 1 minute until fragrant.
- Prepare the Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, coconut milk, and chicken broth until you achieve a smooth, homogeneous sauce.
- Simmer the Sauce and Combine: Pour the peanut sauce into the skillet with the sautéed vegetables and bring to a gentle simmer. Return the cooked chicken to the skillet and stir to coat everything evenly in the sauce. Let simmer for 3–4 minutes until the sauce thickens to a creamy consistency.
- Finish and Serve: Remove the skillet from heat and stir in the fresh lime juice. Garnish with chopped fresh cilantro and chopped peanuts if desired. Serve hot over cooked jasmine rice.
Notes
- For a vegetarian version, substitute the chicken with firm tofu.
- Adjust the amount of crushed red pepper flakes to make the dish more or less spicy.
- Almond butter can be used as an alternative to peanut butter for a different nutty flavor.
- Use low-sodium soy sauce to reduce the sodium content.
- Leftovers keep well in the refrigerator for up to 3 days.
