Thai Peanut Chicken
This Thai Peanut Chicken is SO EASY! Creamy peanut sauce meets tender chicken for a vibrant, flavorful meal perfect for any night.
Servings: 4 servings
Ingredients
- 2 tablespoons cooking oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 inch ginger root minced
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons sweet chili sauce
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoon chili powder
- 1 teaspoon dark brown sugar optional
- 14 ounces unsweetened coconut milk
- 1 teaspoon salt
- chopped fresh cilantro for garnish
- chopped roasted peanuts for garnish
Instructions
Step 1: Sauté Aromatics
- Heat the 2 tablespoons of cooking oil in your skillet over medium heat. Add the chopped yellow onion and cook until translucent and slightly golden, about 5 minutes. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Cook the Chicken
- Add the bite-sized chicken pieces to the skillet. Sauté until all sides are lightly browned and the chicken is nearly cooked through, about 6-8 minutes. Stir frequently to ensure even cooking and prevent sticking.
Step 3: Build the Sauce
- Lower the heat to medium-low. Stir in the sweet chili sauce, tomato sauce (or ketchup), and crunchy peanut butter until the peanut butter melts smoothly into the mix. Sprinkle the chili powder over the chicken and sauce, stirring well to incorporate. Add the dark brown sugar if using.
Step 4: Add Coconut Milk & Simmer
- Pour in the unsweetened coconut milk and add the salt. Stir until the sauce is smooth and combined. Let the mixture simmer gently for about 8-10 minutes, allowing the chicken to finish cooking while the sauce thickens to a creamy consistency.
Step 5: Garnish and Serve
- Once the sauce has thickened and the chicken is tender, remove the pan from heat. Sprinkle generously with chopped fresh cilantro and roasted peanuts. Serve hot over jasmine rice or noodles.
Equipment
- Large skillet or sauté pan
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Wooden spoon or spatula
- Serving dish or bowls
Notes
- Use natural peanut butter without added sugars or hydrogenated oils for a cleaner taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding coconut milk or water if needed.
- Chicken thighs can be used instead of chicken breast for extra juiciness; adjust cooking time accordingly.