Savory Thai Peanut Chicken

This Thai Peanut Chicken recipe combines tender chicken with fresh vegetables, a creamy peanut sauce, and noodles for a comforting, flavorful meal. It is quick enough for weeknight dinners yet indulgent enough to serve to guests. This recipe has been a favorite in my family, and anytime the craving for an umami peanut flavor strikes, this dish is always the answer.

The first time I made this, it became a hit at our dinner table. My family couldn’t stop raving about the rich peanut sauce paired with the tender chicken and fresh veggies.

Ingredients

• Chicken breasts: Cut into pieces for quick and even cooking
• Broccoli florets: To add freshness and crunch
• Red bell pepper: For sweetness and vibrant color
• Green onions: For a mild sharpness in the garnish
• Noodles: Cooked as the hearty base of the dish
• Peanut butter: To add the creamy, nutty richness
• Soy sauce: For a savory and slightly salty flavor
• Lime juice: For the perfect tangy complement
• Honey: To balance the flavors with a touch of sweetness
• Garlic: Minced fresh for bold aromatics
• Grated ginger: To bring a warm, zesty undertone
• Sesame oil: For a subtle nutty aroma
• Olive oil: For sautéing the chicken
• Sesame seeds: To garnish and add delightful texture

How To Make Thai Peanut Chicken

Cook the noodles:

Boil eight ounces of noodles in salted water until tender. Drain and set aside.

Prepare the ingredients:

Cut one pound of chicken breasts into small bite-sized pieces. Slice the red bell pepper and three green onions. Chop two cups of broccoli florets into smaller pieces.

Make the peanut sauce:

Whisk together one third cup peanut butter with three tablespoons soy sauce, two tablespoons lime juice, one tablespoon honey, two cloves minced garlic, one teaspoon grated ginger, and one teaspoon sesame oil. Mix until smooth and set aside.

Cook the chicken:

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for six to seven minutes until golden brown and fully cooked through.

Sauté the vegetables:

Add the broccoli and red bell pepper to the skillet. Sauté for three to four minutes until they begin to soften but still maintain a bit of crunch.

Combine with peanut sauce:

Pour the prepped peanut sauce into the skillet. Stir continuously as it cooks until it thickens and coats the chicken and vegetables evenly.

Serve and garnish:

Serve the mixture over the cooked noodles. Top with sliced green onions and one tablespoon of sesame seeds for garnish.

The peanut butter in this dish is my absolute favorite ingredient. Its creamy consistency and bold flavor complete the entire dish, making it incredibly satisfying. The very first time I made it, the smell of the ginger and garlic in the peanut sauce brought everyone to the kitchen, eager to taste it.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply microwave or heat on the stove over low heat, adding a splash of water to restore the sauce’s smooth consistency.

Ingredient Substitutions

You can substitute chicken thighs for chicken breasts for a juicier texture. If you prefer a vegetarian version, firm tofu works wonderfully in place of the chicken. Feel free to use zucchini noodles or rice noodles instead of traditional pasta for a gluten-free option.

Serving Suggestions

Pair this dish with a side of fresh cucumber salad or some jasmine rice if you want to amp up the meal. It also works beautifully as leftovers served cold as a peanut noodle salad.

Cultural Context

Peanut sauce is a staple in Thai cuisine and is known for its versatile use in satays, noodles, and curries. This preparation is inspired by those bold, vibrant flavors but adjusted for a quick and easy home-cooking approach.

This Thai Peanut Chicken recipe is quick, delicious, and versatile, making it perfect for family dinners or casual gatherings. You will love how the creaminess of the peanut butter pairs with the crisp vegetables and tender chicken for a perfectly balanced dish.

Recipe FAQs

→ How do I make the peanut sauce?

Whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil until smooth. Adjust to taste if needed.

→ What type of noodles work best?

You can use any noodles you prefer, such as rice noodles, spaghetti, or soba noodles. Cook them until tender and set aside.

→ Can I use different vegetables?

Absolutely! You can substitute or add vegetables like snap peas, carrots, or zucchini to suit your taste.

→ How do I prevent the chicken from drying out?

Cook the chicken pieces in a hot skillet with oil until golden, but avoid overcooking. Remove them from heat as soon as they're cooked through.

→ Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu, tempeh, or even chickpeas for a vegetarian alternative.