Description
This Thai Peanut Chicken Recipe combines tender chicken with a rich peanut sauce, creating a delightful dish that’s perfect for quick weeknight meals. Enjoy the harmony of creamy, nutty flavors with a hint of spice that will impress your family and friends.
Ingredients
Scale
- boneless, skinless chicken thighs
- or chicken breasts
- or thinly sliced beef
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of garlic powder
- 1/2 cup of peanut butter
- 1/2 cup of coconut milk
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- 1 teaspoon of sriracha (optional for heat)
- 1 tablespoon of oil
- sliced bell peppers
- snap peas
- shredded carrots
- chopped cilantro
- crushed peanuts
Instructions
- In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and a teaspoon of garlic powder. Add your chicken pieces, toss to coat, and let them marinate for at least 30 minutes while you prepare the sauce.
- In a separate bowl, whisk together 1/2 cup of peanut butter, 1/2 cup of coconut milk, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of brown sugar, and 1 teaspoon of sriracha (optional for heat). Adjust the consistency with water if it’s too thick.
- Heat a tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade and add it to the skillet. Cook for about 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Toss in your choice of sliced bell peppers, snap peas, and shredded carrots. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
- Pour the peanut sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Let it simmer for 2-3 minutes until heated through.
- Serve the Thai Peanut Chicken over a bed of steamed jasmine rice or rice noodles. Garnish with chopped cilantro and crushed peanuts for added crunch.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For a nut-free version, skip the peanut butter and use tahini or sunflower seed butter to create a creamy sauce. Feel free to experiment with other vegetables like zucchini, broccoli, or mushrooms based on your preference.