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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Judy Houson says
Because I don’t eat meat, do you think I could substitute shrimp?
Jen says
Hi Judy, I’m honestly not sure how well shrimp would pair with the sauce but you can certainly try it! I would coat the shrimp with the seasonings, cook, then add back once the sauce is done. Please let me know if you try it!
Jen says
Oh Jen, THANK YOU for this!! I am craving satay lately and wanted a quick delicious dinner that didn’t need to require the grill. Trying this out this week, since my pantry staples include an arsenal of Asian!!
Jen says
Yessss! I’m so pleased this Peanut Butter Chicken is just what you’ve been looking for, thanks Jen! I’m so excited for you to try it – SO easy and addicting!
Mandy says
Hi Jen!
As always, I’m looking forward to this new recipe! I’ve told you before that you’ve brought so much life and flavor into this household, and that never ceases to be the case. You have incredible taste, and an ability to explain things so well. Not to mention the photos you take! It’s like I can taste it though my computer! I don’t know where I’d be without your blog. That being said, I’m wondering if you’ve ever considered publishing a hard copy cookbook. I know many of us that follow this blog would buy up a bunch of copies instantly for ourselves, friends and families. I don’t know what that process looks like, but if anyone could do it, it would be you. Anyway. Something to consider.
A follower until the end,
Mandy
Jen says
Thank you so much for your thoughtful, flattering comment Mandy! I’m honored how much my recipes mean to you! xo I have definitely thought about a cookbook but I don’t think it’s something I’ll ever pursue. I’l let you know if anything changes!
Jen says
Hi Mandy,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Katrina says
I made this last night and I thought it would be good, but it totally knocked my socks off. It was very welcome, too, because I’ve been seriously sick of cooking every. single. meal. every. single. day. during quarantine. It tasted like a restaurant meal and it was so, so fast. Thank you for another amazing recipe!
Jen says
Yessss! Thank you so much for your awesome comment Katrina! I’m thrilled you found this Peanut Butter Chicken, quick, easy and restaurant quality!!!
Michelle C B says
OMG I made this for dinner tonight and it was SOOOOO good!!! This will be in regular rotation for sure! My husband even said it was delicious and one of his favorites!
(BTW I made your Snickerdoodle bars yesterday and they are equally as yummy! I can’t stay away from them.
Jen says
Yay! Thanks Angie, I’m so glad it’s going to be repeat favorite! And I hear ya about the snickerdoodle bars – one of our favs – I’m so pleased you enjoyed them!
Angie Whitesell says
This was delicious and easy. I just about licked the plate. Thanks. We will definitely make it again. Love your recipes. and website.
Jen says
Thank you so much Angie, I love hearing you’re enjoying my recipes and I’m so pleased this was “lick-the-plate delicious!
Rose Beckham says
Jen, you are a true alchemist of all things delicious! This dish is WOW and my daughter said the best dish I have ever cooked. From someone who used fish sauce for the first time in her life to producing this delicious, creamy, comforting, satay style dish is, well … miraculous. I cannot praise you enough and like a previous respondent, would buy copious copies of your cookbook (Please publish one) and hand them out on every street corner!
Jen says
You are a gem Rose! Thanks for being such a supportive and enthusiastic reader! I love the visual of you handing out cookbooks on every corner xo I am thrilled you both loved this Peanut Butter Chicken so much and hopefully it has converted you to fish sauce ;).
Dawn says
Hi Jen
I’ve made this once before and it’s fantastic! I have a quick question about the coconut milk. My husband picked up the ingredients for me and the coconut milk he got is more of a liquid. When I made it before I got it in a can and it was more like a paste. What are your thoughts on this, would either one be ok? I never buy coconut otherwise!
Thanks for another yummy one 🙂
Dawn
Jen says
Hi Dawn, I’m so pleased you love this Peanut Butter Chicken! I’m assuming both products were coconut milk and just one was thicker than the other? If he purchased coconut milk it should definitely work great -you may just need to simmer longer to thicken.
Tracey Parks says
So delicious, thank you!
Jen says
You’re so welcome Tracey! I’m so pleased you loved it!
Melanie says
I made this for lunch today, but didn’t make anything to soak up the rest of the sauce (I was hungry and running on little sleep). I used 3 teaspoons of asian sweet chili sauce and could have used more. I might try chili garlic sauce (maybe that’s what you meant??) next time. But oh so good!!
Jen says
Hi Melanie, I’m so happy you enjoyed it! Yes Asian chili sauce refers to a hot sauce like Asian garlic sauce and not sweet chili sauce – I’m glad it still turned out!
Allison Martins says
I recently discovered your website and found this recipe. My husband loves anything with peanut butter. My daughters and I made this for him for dinner on Father’s Day and it was a big hit. It will definitely be going into our rotation of quick dinners. Looking forward to trying some of your other recipes.
Jen says
Welcome to my site Allison! I’m so pleased this peanut butter chicken was a hit – definitely perfect for a PB lover! I hope you have exploring my site and trying my recipes!
Sipkje Dykstra says
The peanut chicken was really wonderful, the whole family loved it. Tonight I made the coconut chicken and both kids and husband raved bout it. When I cook something different and the kids are asking, as soon as I say Carlsbad Cravings they go “smells good mom, when is it ready I’m hungry”
Jen says
Thank you Sipkje for your awesome comment! I’m honored your family is loving my recipes!
Lindy says
I can’t get over how amazing this dish was! Hands down one of my favorite things I’ve ever made. I’m wondering – how would I go about adding potatoes, carrots and onions next time? It almost reminds me of curry and I’d love to add some veggies!
Jen says
Thanks so much for your awesome comment Lindy, I’m thrilled you loved it so much! I would steam cubed potatoes in a microwave safe bowl with a little water in the microwave for about 5 minutes or until tender; set aside. Remove the chicken after step 3 and sauté the carrots and onions until tender before adding the sauce. Add the potatoes and chicken to the skillet along with the sauce and continue with the recipe. I hope this helps!
Laura says
What are the red chilies in the photos? I didn’t see them in the recipe. Thanks.
Jen says
Hi Laura, they are fresno chilies for garnish.
Joanna says
Super yummy! Another winner! I liked this recipe especially with the fruit (frozen) to counter balance the flavors!
Jen says
Thanks so much Joanna, I’m so pleased it was a hit! I’m right there with you – love mango and pineapple with PB!
Yael says
This looks simply mouthwatering. I’d love to make it but unfortunately my daughter is allergic to peanuts. I’m wondering if almond butter or some other substitution could work? Not sure if you Or anyone else may have any experience with a good substitute.
Jen says
Unfortunately I have not tried it with almond butter but if you use an almond butter you love then it should taste great – just expect it to taste like your almond butter except for peanut butter 😉
Aimee says
Just made this for dinner and it was a huge hit like most of your recipes are! Will definitely make it again!
Jen says
Thanks so much Aimee, love it when a new recipe is a hit!
Judy says
Had the Peanut Butter Chicken tonight. What can I say, AMAZING! Better than anything I have had in a restaurant. You are such a gifted person being able to come up with all of these devine recipes. You are my “go to” whenever I need inspiration. Thank you
Jen says
Thank you so much for making my day Judy! I’m honored to be your go-to for recipes!!!
PamH says
Made this tonight and it is amazing. Very flavorful and easy. The part that takes the longest is the prep. Hubby says it reminds him of the mango chicken he really likes from one of our local Thai restaurants. We both went back for seconds.
Jen says
That’s what I like to hear, thanks so much Pam!
Amanda says
I made this last night for dinner and just had the leftovers for lunch today. Absolutely delicious! It was so easy to prepare and tastes better and more unique than something I would get in a restaurant. I cut the recipe in half because I’m only cooking for myself, and it still turned out great!
Jen says
Thanks Amanda, I’m so pleased it was better than any restaurant!
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!