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
Scale
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.
