Thai Peanut Chicken: Quick, Sassy Weeknight Dinner
Calories: 480kcal
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp oil for cooking (neutral works best)
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice (fresh is best)
- 1 tbsp honey or maple syrup
- 1-2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1-2 tsp sriracha or chili paste (adjust to your heat tolerance)
- 1/2 cup coconut milk or water (thin the sauce if needed)
- Chopped peanuts, fresh cilantro, and lime wedges for garnish1–2 cups cooked rice or noodles to serve
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and sear until browned on all sides and cooked through. Remove to a plate and set aside.
- In the same pan, toss in garlic and ginger for about 30 seconds until fragrant. Don’t burn them—they’re the vibe, not the smoke alarm.
- Stir in peanut butter, soy sauce, lime juice, honey, and sriracha. Whisk until smooth and glossy. If the sauce is stubborn, loosen with a splash of coconut milk.
- Return the chicken to the pan. Pour in coconut milk or water to reach your preferred sauciness. Simmer for 2–3 minutes to blend flavors and heat through.
- Taste and adjust: more lime for brightness, more honey for sweetness, more sriracha if you crave heat. Finish with a quick stir.
- Serve immediately over rice or noodles. Garnish with chopped peanuts and cilantro if you’re feeling fancy.