Deliciously easy Thai Peanut Chicken
This easy Peanut Butter Chicken recipe is a QUICK one-skillet dinner that’s huge on flavor, low on effort and belongs in your easy weeknight dinner arsenal. It’s loaded with tender, juicy chicken swimming in the most intoxicating, lusciously creamy, wonderfully fragrant, comforting peanut sauce infused with garlic, ginger, basil, lime juice and coconut milk. This Peanut Sauce Chicken also earns major points because it’s made with 100% pantry friendly ingredients – even the aromatics are powders!
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One skillet Peanut Butter Chicken
Peanut Butter Chicken = chicken Satay + peanut sauce all in one skillet!
People often ask me what my favorite type of food is. Although I LOVE so many cuisines, my answer is always Thai food. The layers of complex flavors create a deft balance of savory, salty, sweet, and sour in every bite. I’m a fan. HUGE fan. In fact, we have celebrated every major event at a Thai restaurant from my college graduation, to our wedding engagement to lung transplant anniversaries.
As a fan, I love creating Thai food at home, from Red Curry Chicken, Chicken Pad Thai, Panang Curry, Green Curry, Yellow Curry, Thai Chicken Noodle Soup, Coconut Curry, and Tom Kha Gai, to name a few, but perhaps my favorite of all is Chicken Satay!
And of course, Chicken Satay is all about the creamy peanut sauce exploding with layers of complex, multi-dimensional flavor – don’t you want to inhale the sauce?! And now you can! This skillet chicken is everything you love about peanut sauce in all its nutty, luscious glory, infused with ginger, garlic, coconut, and lime. The resulting Peanut Butter Chicken is creamy, tangy, salty, savory and as spicy as you like it. It is LIFE.
I love peanut sauce so much I’ve used it in chicken lettuce wraps, skillet chicken thighs, Thai chicken pizza, pineapple chicken satay, and chicken stir-fries, but now it’s time for the EASIEST version of peanut sauce – this wickedly addicting, intoxicatingly creamy Peanut Butter Chicken!
Why we love this Peanut Sauce Chicken
Thai Peanut Chicken ingredients
The ingredients for Peanut Sauce Chicken should be pantry staples if you do much Asian cooking. If not, you can easily find them at your grocery store. The list might seem lengthy, but all the ingredients are just whisked together – easy, peasy!
FOR THE CHICKEN:
You can use either chicken thighs or chicken breasts, but I suggest chicken thighs for the juiciest results.
FOR THE PEANUT SAUCE:
The star of this Thai Peanut Chicken is undoubtedly the peanut sauce. Thai food is all about the balance of sweet, savory, salty, and sour, and this sauce is peSauceion. You will need:
WHAT Peanut Butter is BEST?
Natural peanut butter has a stronger peanut flavor, while commercial peanut butter such as Jif or Skippy contains sugar and other additives that add flavor and create a creamier, more cohesive sauce.
Because peanut butter consistency and flavor vary, you may need more or less to taste.
DO YOU HAVE TO USE FULL-FAT COCONUT MILK?
I HIGHLY recommend full-fat coconut milk if you would like delightfully creamy, flavorful Peanut Butter Chicken. Light coconut milk isn’t as thick or flavorful, so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding ½ tablespoon cornstarch to help thicken it up.
IS PEANUT SAUCE CHICKEN DAIRY FREE?
Yes! The Peanut Butter Chicken is dairy-free.
Peanut Chicken Recipe variations
You can customize the Peanut Butter Chicken to suit your personal tastes. You can make it spicier, sweeter, savorier, tangier, less tangy, etc. Here’s how:
CAN I ADD VEGETABLES TO PEANUT SAUCE CHICKEN?
Absolutely! This Peanut Butter Chicken is luxuriously saucy, so there is plenty of sauce to accommodate vegetables. That said, I prefer stir-frying veggies on the side so they stay fresh and don’t get lost in the sauce.
How to make Peanut Butter Chicken ahead of time
This Thai Peanut Butter Chicken comes together in minutes! Here’s how to make it:
•Season chicken. Add chicken seasonings to a large bowl and whisk to combine; add the chicken and stir to coat evenly; set aside. In a medium bowl, whisk the sauce ingredients together; set aside.
•Cook chicken. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat until hot and rippling. Add chicken and cook until opaque. Browning the chicken that’s coated in spices blooms the spices and unlocks the flavor.
- Simmer sauce. Add Sauce and cook until the chicken is cooked through and the sauce is thickened.
- Add peanut butter. Stir in peanut butter until melted.
- Garnish! Taste and season with additional chili sauce or lime juice. Garnish with plenty of cilantro and crushed peanuts and serve with refreshing fruit such as mango or pineapple.
How to make Peanut Sauce Chicken ahead of time
Absolutely! This Peanut Chicken tastes even better the next day as the flavors have time to build and meld, which makes it fabulous for make-ahead dinners, meal prep, or on-the-go lunches.
MEAL PREP
Formeal-prepp lunches, divide Peanut Butter Chicken among the desired number of airtight containers, top with rice, cover, and refrigerate until ready to use. I like to put the rice on top so it doesn’t get wet. You can also add stir-fried vegetables with the rice, or top with a separate bag or airtight container of fresh mango or pineapple.
How to prep Peanut Chicken
Yes! While this Thai Peanut Chicken doesn’t require much prep, you can still prep everything in advance so dinner comes together in minutes.
•Prep chicken: trim chicken thighs and chop into large bite-size pieces. Toss with seasonings and store in an airtight container.
•Sauce: whisk the sauce ingredients together (aside from peanut butter) and store in an airtight container in the refrigerator for up to 5 days in advance. Make sure to whisk the sauce again before using.
•Within the next 48 hours, make the recipe without any prep!
Peanut Chicken Recipe tips
This Peanut Butter Sauce Chicken is pretty straightforward, but here is a summary of helpful tips:
HOW DO I THICKEN PEANUT SAUCE?
The cornstarch in the peanut butter sauce will thicken it as it simmers; the peanut butter will also thicken it. If you want an even thicker sauce, make a slurry by whisking 1 teaspoon cornstarch into 2 tablespoons water, then add it to the simmering sauce.
HOW DO I THIN PEANUT SAUCE?
The peanut butter sauce will thicken more the longer it simmers. If it simmers to the point of being too thick, don’t worry! It is easy to thin by whisking in additional coconut milk or water.
Storing and reheating Thai Peanut Chicken
This Peanut Butter Chicken makes exceptional leftovers and reheats wonderfully for lunches or dinners.
•How to store: Store in an airtight container in the refrigerator for up to five days.
•Microwave: Transfer a portion to a microwave-safe dish, heat for one minute, stir, then continue to heat at 30-second intervals.
•Stove: For larger portions, rewarm gently in a large skillet, stirring often. You may need to add additional coconut milk or water to thin. You can microwave the rice while you’re warming the chicken on the stove.
CAN I FREEZE THAI PEANUT CHICKEN?
Yes! This Thai Peanut Chicken freezes very well:
•Let the dish cool to room temperature.
•Transfer it to an airtight container or plastic freezer bag and squeeze out any excess air.
•Label and freeze for 2 to 3 months.
•Defrost in the refrigerator before using.
What to serve with this Peanut Butter Chicken Recipe
This Peanut Butter Chicken is fabulous served with rice to soak up the flavorful, creamy sauce and for a neutral textural component. You can keep the veggies simple with stir-fried veggies or roasted veggies. I also LOVE and highly encourage you to serve Peanut Sauce Chicken with either chopped mangoes or pineapple. The bright, refreshing fruit cuts through the rich, creamy, savory, salty chicken.
RICE/NOODLE OPTIONS:
- Rice. I prefer jasmine rice or brown rice, but any rice will work. Just pop the rice in your rice cooker for a hands-off, easy side. You can also use microwave rice pouches if you’re making a single serving or meal prepping. Pineapple Rice is also fabulous!
- Noodles. Rice vermicelli, ramen, soba noodles, rice noodles, or even linguine are a fun way to mix things up!
- Low carb. Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low-carb noodles such as zoodles or spaghetti squash.
FRUIT AND VEGGIES:
- Fruit: The fresh, bright, juicy sweetness of mangos and/or pineapple is the bright yin to the robust, creamy peanut sauce’s yang. You can also serve fruit salad such as Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, and Pina Colada Fruit Salad.
- Veggies: You can stir-fry any veggies your heart desires, from broccoli to bell peppers to mushrooms to carrots, etc. You can buy pre-chopped veggies perfect for stir-fries, or use a frozen stir-fry blend or steam-in-the-bag microwavable frozen veggies.
- Salad: Peanut Butter Chicken pairs well with Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
Appetizers
- Turn this recipe into a feast with Asian appetizers such as Pineapple Cream Cheese Wontons, Pork Egg Rolls, Sesame Chicken Egg Rolls, or Sweet and Sour Chicken Egg Rolls
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Peanut Butter Chicken Recipe
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Ingredients
CHICKEN
- 1 1/2 pounds boneless, skinless thighs chopped into 1 1/2-2” pieces
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 tsp EACH ground coriander, turmeric powder, pepper
SAUCE
- 1 14.5 oz. can coconut milk I like Chaokoh
- 2 teaspoons cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2-3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
ADD LATER
- 1/3 cup smooth or crunchy peanut butter
- crushed peanuts
- cilantro
- chopped mango or pineapple
Instructions
- Add chicken seasonings to a large bowl and whisk to combine; add chicken and stir to evenly coat; set aside.
- In a medium bowl, whisk the Sauce ingredients together; set aside.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until hot and rippling. Add chicken and cook until opaque (chicken will not be cooked through).
- Add Sauce and simmer until chicken is cooked through and Sauce is thickened, 3-5 minutes. Stir in peanut butter until melted.
- Taste and season with additional chili sauce or lime juice. Garnish with plenty of cilantro and crushed peanuts and serve with rice and refreshing fruit such as mango or pineapple.
Notes
TIPS and Tricks
- Coconut milk. If you want to instantly elevate your Thai food, use Chaokoh coconut milk – my absolute favorite brand (Not a paid endorsement)! Chaokoh is creamier than any other brand I’ve tried by FAR and therefore results in the most lusciously creamy, comforting sauces ever.
- Full-fat coconut milk. I recommend full fat coconut milk as light coconut milk simply isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
- Don’t overcook chicken. For the juiciest chicken, don’t overcook! Brown it in the skillet but let it finish cooking in the sauce.
- Use chicken thighs. Are juicier and more flavorful than chicken thighs. If you use chicken breasts, marinate per tips in post.
- Use commercial peanut butter. While natural peanut butter has a stronger peanut flavor, commercial peanut butter such as Jif or Skippy contain sugar and other additives that add more flavor and create a creamier, more cohesive sauce.
- Add peanut butter to taste. You can use 1/3-½ cup peanut butter depending on your personal preference.
- Serve with fruit. I highly encourage you to serve Peanut Sauce Chicken with either chopped mangos or pineapple. The bright, refreshing fruit cuts through the rich, creamy, savory, salty chicken.
- Prep ahead. Chop the chicken and toss with seasonings and store in an airtight container. Whisk the sauce ingredients together (aside from peanut butter) and store in an airtight container in the refrigerator. Make sure to whisk the sauce again before using.
- Storage. Store in an airtight container in the refrigerator for up to five days.
HOW TO FREEZE
This Thai Peanut Chicken freezes very well:- Let the Peanut Butter Chicken cool.
- Transfer it to an airtight container or plastic freezer bag and squeeze out any excess air.
- Label and freeze for 2 to 3 months.
- Defrost in the refrigerator before using.
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Sue from WA says
With online recipes so easily available I find that I rarely make the same thing twice, with the clear exception of this (and your Hawaiian Sloppy Joes!) My husband absolutely loves it, and always comments on it! I change it up with a variety of veggies added in, but always finish with either mango or pineapple. This recipe is easy, never fail, and absolutely amazing!
Jen says
So happy to hear this is a repeat recipe- Yay! Thank you so much, Sue! 🙂
Grace says
Can someone tell me if the fruit is a side dish or added to the peanut butter chicken dish?
Jen says
It is a side 😉
Sara says
OMG, this is SUPER DELICIOUS! The prep time took me longer than estimated, but that’s typical for me. I served this over sweet potatoes and topped my serving with pineapple. Even my incredibly picky husband who doesn’t like anything “different” said it tasted good. I will definitely be making this again!
Jen says
Thank you!! I’m so glad that you and your husband enjoyed it!
Iris Kent says
I live alone and would love to see some recipes for one or two people. Yes, I cut down recipes all the time but it is a pain, Also the amount of sodium in some recipes is just too much but of course that is where the flavor comes from.
Everything you make looks soooo good!
Jen says
Thank you! I hope you give some recipes a try! This recipe freezes very well, so you can save the extras for a rainy day!
Cara says
I’ve made this several times. This last time, I made it with shrimp. Very good! Great, versatile recipe.
Jen says
I am so glad it has been easy to work with!
Sharon Pollinger says
I just checked out the Coconut Milk on Amazon. Which one do you use the Coconut Milk, OR the Coconut Cream?
Thanks 🙂
Jen says
Hi Sharon, thanks so much for stopping by! I use Coconut milk in this recipe 🙂
Marge says
I made this today and got all the ingredients even the coconut milk you suggested. I shook the can vigorously before opening but it seemed curdled. Is that normal? I used it anyway but the dish seemed a little gritty and not creamy. It was okay but not very good. Your recipes are always great but we were disappointed with this dish. Do you think it was the coconut milk?
Jen says
Hi Marge! I am sorry to hear that you didn’t have the best results! It does seem like the coconut milk had some issues because it should be creamy. It’s always a bummer when recipes don’t turn out the way you expected! I hope you do try this recipe again because it is one that I really love!
M says
Please clarify, does the recipe call for Chili paste or sauce? The link you gave is for chili paste? Thanks 😉
Jen says
Hi! Thanks for your question and your interest in this recipe! Sorry for the confusion! The recipe calls for Asian Chili Sauce and not the paste. I’ll get that fixed! Thank you! I hope you love it!
Rose Ludwig says
I used a chili paste rather than sauce. They’re pretty interchangeable in a dish like this I think, you just need something with some kick!
Jen says
Hi Rose! Thanks for sharing your swap suggestion! That is really helpful!