Thai Peanut Chicken
Elevate your weeknight dinners with this flavorful Thai Peanut Chicken recipe, a perfect balance of bold spices and creamy richness. Tender, perfectly seared chicken breasts are nestled in a luscious peanut sauce made with natural peanut butter, aromatic garlic and ginger, velvety coconut milk, and a kick of Thai red curry paste. Infused with a hint of tangy lime juice and subtle sweetness from brown sugar, this dish achieves the perfect harmony of sweet, savory, and mildly spicy flavors. Garnished with crunchy chopped peanuts and fresh cilantro, this restaurant-quality meal is ready in just 40 minutes and pairs beautifully with steamed jasmine rice or noodles. Packed with vibrant Thai-inspired ingredients, this recipe is as easy to make as it is satisfying—ideal for impressing your family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Thai red curry paste
- 0.75 cup Peanut butter (natural, creamy)
- 1 can (13.5 ounces) Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 cup Chopped peanuts (garnish)
- 2 tablespoons Fresh cilantro, chopped (garnish)
Instructions
Begin by seasoning the chicken breasts with salt and ground black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute, allowing the flavors to bloom.
Add the peanut butter, coconut milk, soy sauce, and brown sugar to the skillet. Stir well until the sauce becomes smooth and creamy.
Bring the sauce to a simmer, then add the lime juice and crushed red pepper flakes. Mix to combine.
Return the chicken breasts to the skillet, nestling them into the peanut sauce. Cover the skillet with a lid and reduce the heat to low.
Simmer the chicken in the sauce for 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Flip the chicken halfway through cooking to ensure even coating with the sauce.
Once cooked, remove the skillet from the heat. Let the chicken rest for 2-3 minutes before slicing, if desired.
Serve the Thai Peanut Chicken over steamed jasmine rice or cooked noodles. Garnish with chopped peanuts and fresh cilantro for added flavor and presentation.
Nutrition Facts
Calories |
14309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 774.6 g | 159% | |
| Saturated Fat | 142.1 g | 114% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 2403 mg | 129% | |
| Sodium | 42808 mg | 299% | |
| Total Carbohydrate | 733.5 g | 43% | |
| Dietary Fiber | 114.7 g | 66% | |
| Total Sugars | 433.7 g | ||
| Protein | 1192.1 g | 383% | |
| Vitamin D | 28.0 mcg | 1% | |
| Calcium | 1950 mg | 24% | |
| Iron | 75.4 mg | 67% | |
| Potassium | 21696 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
