Description
This Thai Peanut Chicken recipe features tender boneless, skinless chicken thighs cooked in a creamy, flavorful peanut sauce enriched with coconut milk, garlic, ginger, and lime juice. The dish is finished with a garnish of crushed peanuts and fresh cilantro, making it a perfect balance of savory, sweet, and zesty flavors. Ready in just 30 minutes, it’s an easy and delicious meal that pairs wonderfully with rice or noodles.
Ingredients
Scale
Chicken
- 4 chicken thighs – boneless and skinless
- 1 tablespoon vegetable oil
- Salt and pepper – to taste
Peanut Sauce & Marinade
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 cloves garlic – minced
- 1 tablespoon fresh ginger – grated
- 2 tablespoons lime juice (about 1 lime)
- 1 cup coconut milk
- 2 tablespoons brown sugar
Garnish
- 1/4 cup crushed peanuts
- Fresh cilantro
Instructions
- Prepare the Marinade: In a bowl, whisk together peanut butter, soy sauce, minced garlic, grated ginger, lime juice, coconut milk, and brown sugar until smooth and fully incorporated to create the flavorful marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or deep dish, pour the peanut marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
- Reserve Marinade: Before cooking, remove the chicken from the marinade and set aside a portion of the marinade to use later as a sauce component.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook for 5 to 7 minutes on each side, until the chicken is golden brown and cooked through.
- Simmer with Sauce: Pour the reserved marinade into the skillet with the chicken. Bring to a gentle simmer and cook for an additional 3 to 5 minutes to thicken the sauce and coat the chicken with flavor.
- Serve and Garnish: Slice the chicken into strips, arrange on a serving platter, drizzle generously with the peanut sauce from the skillet, and sprinkle with crushed peanuts and fresh cilantro. Serve warm with rice or noodles.
Notes
- Marinating the chicken longer (up to 2 hours) will deepen the flavor.
- Use creamy peanut butter for a smooth sauce, but crunchy can be substituted for added texture.
- Adjust lime juice and brown sugar to balance tanginess and sweetness according to taste.
- For a spicier kick, add red chili flakes or a dash of sriracha to the marinade.
- Chicken thighs are preferred for tenderness, but chicken breasts can also be used if desired.
- Leftover sauce can be stored in the fridge for up to 2 days and used as a dipping sauce or for stir-fries.
