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Okay, so, Thai food. I wasn’t always a fan, believe it or not! I grew up on meat and potatoes, ya know? But then I met my friend Sarah in college, and she *insisted* I try her mom’s Thai Peanut Chicken recipe. Wow! My world absolutely changed, seriously. That flavor explosion? I was hooked. And the best part? It was surprisingly easy to make! So, I’ve been tweaking and perfecting my own version ever since, and I gotta say, it’s a winner.
This Thai Peanut Chicken is seriously the answer to those weeknight “ugh, what’s for dinner?” dilemmas. It’s way faster (and healthier!) than ordering takeout, and you can totally adjust the spice level to your liking – mild for the kiddos, fiery for me! I’ve been making this for years, and trust me, it’s a crowd-pleaser every single time.
Why You’ll Love This Thai Peanut Chicken Recipe
Seriously, what’s not to love? This Thai Peanut Chicken is basically magic in a pan. Here’s why you’ll be obsessed:
- **Super Fast:** From fridge to table in under 40 minutes? Yes, please!
- **Easy Peasy:** Even beginner cooks can nail this one. If *I* can do it, you definitely can!
- **Flavor Bomb:** That sweet, savory, slightly spicy peanut sauce is just… *chef’s kiss*!
- Customizable:** Want it mild? No problem. Craving heat? Crank up the red pepper flakes!
- Weeknight Winner:** Hello, new family favorite! Say goodbye to dinner stress.
Ingredients for Delicious Thai Peanut Chicken
Alright, let’s gather our goodies! Here’s what you’ll need for this Thai Peanut Chicken masterpiece – don’t worry, it’s mostly pantry staples!
- 1 lb chicken breast, cut into bite-sized pieces (I like to use boneless, skinless!)
- 1/4 cup soy sauce (low sodium is great if you’re watching your salt!)
- 2 tablespoons rice vinegar (adds that lovely tang!)
- 2 tablespoons honey (for a touch of sweetness)
- 1 tablespoon peanut butter (creamy or crunchy, dealer’s choice!)
- 1 tablespoon sesame oil (adds so much flavor, don’t skip it!)
- 1 clove garlic, minced (fresh is best, trust me!)
- 1/2 teaspoon ginger, grated (same goes for the ginger!)
- 1/4 teaspoon red pepper flakes (more or less, depending on your spice tolerance!)
- Cooked rice, for serving (any kind you like!)
- Chopped peanuts, for garnish (adds a nice crunch!)
- Green onions, for garnish (for a pop of color and flavor!)
How to Make Authentic Thai Peanut Chicken: Step-by-Step
Okay, pay attention, because this is where the magic happens! Don’t worry, it’s easier than you think. We’re gonna break down this Thai Peanut Chicken recipe step-by-step, so you absolutely nail it.
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First things first: Get that marinade going! In a bowl – I just use a regular mixing bowl – whisk together that 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 tablespoon of peanut butter (make sure it’s nice and smooth!), 1 tablespoon of sesame oil, that minced clove of garlic, 1/2 teaspoon of grated ginger, and the 1/4 teaspoon (or more!) of red pepper flakes. Whisk it all until it’s nice and combined. It should smell amazing already!
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Marinate, marinate, marinate! Add the 1 lb of chicken (remember, bite-sized pieces!) to the bowl with the marinade. Toss it all together so every piece is coated. Now, this is important: let it marinate for at least 30 minutes. Longer is even better! You can even do this in the morning before work and let it hang out in the fridge all day. The longer it marinates, the more flavorful the chicken will be. Trust me!
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Get that skillet hot! Heat a large skillet or wok over medium-high heat. You want it nice and hot so you get a little bit of a sear on the chicken. Careful, okay? Hot pans are no joke!
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Cook it up! Add the chicken *and* the marinade to the skillet. Yes, all of it! Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened up a bit. This usually takes about 5-7 minutes. You’ll know it’s ready when the chicken is no longer pink inside and the sauce is nice and glossy.
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Serve and garnish! Serve that gorgeous Thai Peanut Chicken over some cooked rice (I love jasmine rice, personally!). Then, sprinkle with chopped peanuts and green onions. That’s it! Dinner is served!
Tips for the Best Thai Peanut Chicken
Want to take your Thai Peanut Chicken from good to *amazing*? Of course, you do! Here’s the inside scoop on my top tips:
- Marinating is KEY! Seriously, don’t skimp. The longer it sits, the more the chicken soaks up that delicious flavor. Overnight is awesome!
- Don’t overcrowd the pan! If you’re making a big batch, cook the chicken in batches. Overcrowding lowers the temperature and you’ll end up steaming it instead of getting that nice sear.
- Sauce too thin? No problem. Just let it simmer for a minute or two longer, it’ll thicken right up. If it’s *really* stubborn, a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp water) will do the trick.
- Spice it your way! Taste the sauce as it cooks and add more red pepper flakes if you like it hot. Or, for a milder version, skip the red pepper flakes altogether and add a squeeze of lime juice at the end for brightness.
Variations of Thai Peanut Chicken
Okay, so you’ve nailed the basic Thai Peanut Chicken recipe? Awesome! Now let’s get a little crazy and try some fun variations. The possibilities are endless, seriously! And that’s what I love most about cooking – it’s all about experimenting and making it *your* own.
- Tofu Time! Skip the chicken altogether and use firm or extra-firm tofu. Press it first to get rid of excess water, then pan-fry or bake it until it’s nice and crispy. Works like a charm!
- Shrimp Sensation! Shrimp cooks super fast, so this is even quicker than the chicken version. Just toss the shrimp in the peanut sauce and cook until pink and opaque. Yum!
- Veggie Power! Add your favorite veggies to the skillet along with the chicken. Broccoli, bell peppers, snap peas, carrots… go wild!
- Spice it Up (Even More!) Add a dash of sriracha or a pinch of cayenne pepper to the peanut sauce for an extra kick. Careful though, it gets hot quick!
Serving Suggestions for Your Thai Peanut Chicken
Alright, you’ve got your amazing Thai Peanut Chicken ready… but what do you serve with it? Don’t worry, I’ve got you covered! A few simple sides can really round out this meal and make it a total home run. Keep it easy, keep it fresh, and you’re golden!
- Steamed Veggies: Can’t go wrong with this classic! Broccoli, carrots, snap peas… whatever you’ve got in the fridge. A side of perfectly grilled vegetables with a lemon vinaigrette, mmm!
- Spring Rolls: Add a little extra “Thai” to your Thai Peanut Chicken!
- Simple Salad: A light and refreshing salad with a tangy dressing is the perfect counterpoint to the rich peanut sauce.
Storing and Reheating Your Thai Peanut Chicken
Got leftovers? Lucky you! This Thai Peanut Chicken is just as good (maybe even better!) the next day. Just make sure you store it properly, okay? And reheating is a breeze, don’t worry. Here’s the lowdown:
- In the Fridge: Pop it in an airtight container and it’ll keep for 3-4 days. Easy peasy!
- In the Freezer: If you want to keep it longer, freeze it! Again, airtight container is key. It’ll last for up to 2 months. Just thaw it out in the fridge overnight before reheating.
- Reheating: You can microwave it (easiest!), or reheat it in a skillet over medium heat. Add a splash of water or broth if it seems dry. Boom! Dinner is back on!
Frequently Asked Questions About Thai Peanut Chicken
Got questions about this awesome Thai Peanut Chicken recipe? I get it! Sometimes you just need a little extra reassurance, ya know? So, here are some of the questions I get asked most often… hopefully, this clears things up!
Can I use a different kind of nut butter?
Totally! While peanut butter is classic, almond butter or cashew butter work great too. They’ll each give the Thai Peanut Chicken a slightly different flavor profile, but they are all delicious. Just make sure whatever you use is nice and smooth, okay?
Can I make this ahead of time?
You bet! You can actually prep a lot of this recipe in advance. You could marinate the chicken earlier in the day, that’s always a big time-saver. Or you could even make the entire dish ahead of time and then just reheat it when you’re ready to eat. Just like my Crockpot Chicken Pot Pie, it’s all about making life easier!
How do I adjust the spice level?
Spice is a personal thing! A little goes a long way, trust me! Start with a small amount of red pepper flakes (or even skip them entirely!), then add more to taste. You can always add more, but you can’t take it away! And remember, you can drizzle a tiny bit of sriracha at the end, just like you might for a comforting bowl of chicken noodle soup, if you want an extra kick.
What if I don’t have rice vinegar?
No worries! If you don’t have rice vinegar on hand, white vinegar or even apple cider vinegar can work in a pinch. They’ll change the flavor *slightly*, but it’ll still be delicious. Lime juice is another great option that brightens the flavor!
Nutritional Information for Thai Peanut Chicken
Please note! Nutrition info is an estimate only, okay? Values depend on specific ingredients & brands used. It’s not a precise scientific measurement, but should give you a general idea. Enjoy!
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Thai Peanut Chicken
- Total Time: 37 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chicken with peanut sauce.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon peanut butter
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- Cooked rice, for serving
- Chopped peanuts, for garnish
- Green onions, for garnish
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, honey, peanut butter, sesame oil, garlic, ginger, and red pepper flakes.
- Add chicken to the bowl and marinate for at least 30 minutes.
- Heat a large skillet or wok over medium-high heat.
- Add chicken and marinade to the skillet and cook until chicken is cooked through and sauce has thickened, about 5-7 minutes.
- Serve over rice and garnish with chopped peanuts and green onions.
Notes
- Adjust the amount of red pepper flakes to your spice preference.
- Serve with steamed vegetables for a complete meal.
- Prep Time: 30 min
- Cook Time: 7 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg