Description
Quick and easy Thai Peanut Chicken with a flavorful peanut sauce, perfect for a weeknight dinner. Serve over rice with your favorite vegetables.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup water (or more, to adjust consistency)
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice (jasmine or brown rice recommended)
- Chopped green onions
- Sesame seeds
- Chopped peanuts
- Lime wedges
- Steamed broccoli or other vegetables
Instructions
- Prepare the Chicken: Pat the chicken cubes dry with paper towels. In a large bowl, toss the chicken with olive oil, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Ensure the chicken is evenly coated.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer (work in batches if needed). Cook for 5-7 minutes, or until cooked through and browned on all sides, flipping occasionally. Internal temperature should reach 165°F (74°C). Remove from skillet and set aside.
- Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, lime juice, grated ginger, and minced garlic.
- Add the water, one tablespoon at a time, whisking until the sauce reaches your desired consistency. Stir in red pepper flakes, if using. Taste and adjust seasonings as needed.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the peanut sauce over the chicken, coating evenly.
- Cook over medium heat for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through.
- Serve: Serve over cooked rice. Garnish with chopped green onions, sesame seeds, and chopped peanuts. Add a squeeze of fresh lime juice. Serve with steamed broccoli or other vegetables.
Notes
- Chicken Thighs: Substitute chicken thighs for chicken breasts.
- Vegetarian Option: Use tofu or tempeh instead of chicken.
- Spicy Peanut Sauce: Add more red pepper flakes or sriracha.
- Peanut Butter Alternatives: Use almond butter or sunflower seed butter.
- Add Vegetables to the Sauce: Add chopped bell peppers, onions, or carrots.
- Make it Ahead: Prepare the peanut sauce ahead of time and store it in the refrigerator for up to 3 days.
- Coconut Milk: Add 1/4 cup of coconut milk for a creamier sauce.
- Different Vinegars: Use apple cider vinegar or white vinegar as a substitute for rice vinegar.
- Sweetener Options: Use brown sugar or agave nectar instead of honey or maple syrup.
- Ginger and Garlic: Use ground ginger and garlic powder as a substitute if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes