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Better Than Takeout: Thai Peanut Chicken

Tender chicken simmered in a creamy, savory-sweet Thai-inspired peanut sauce that’s quick to make and more flavorful than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Asian, Thai Inspired
Calories: 420

Ingredients
  

Chicken
  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 2 tbsp vegetable oil
Peanut Sauce
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.75 cup creamy peanut butter
  • 1 cup coconut milk full-fat
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp honey or brown sugar
  • 1-2 tbsp red curry paste to taste
  • 1 lime juiced
  • 0.5 cup chicken broth as needed to thin sauce
Garnish
  • chopped peanuts
  • fresh cilantro

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Season chicken lightly with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken until golden and nearly cooked through. Remove and set aside.
  3. In the same skillet, sauté garlic and ginger until fragrant, about 30 seconds.
  4. Whisk in peanut butter, coconut milk, soy sauce, honey, red curry paste, and lime juice until smooth.
  5. Add chicken broth as needed to reach desired sauce consistency.
  6. Return chicken to the skillet and simmer 5–7 minutes until fully cooked and coated in sauce.
  7. Taste and adjust seasoning. Garnish with peanuts and cilantro before serving.

Notes

Serve over rice, noodles, or in lettuce cups. Adjust spice level by increasing or decreasing red curry paste.