Name: Spicy Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces); 2 tablespoons olive oil; 3 cloves garlic (minced); 1 red bell pepper (sliced); 1 cup shredded carrots; ½ cup snap peas or green beans; ½ cup creamy peanut butter; ¼ cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey or brown sugar; 1 tablespoon sriracha or chili paste (adjust to taste); ½ cup chicken broth or water; Juice of 1 lime; 2 green onions (sliced); 2 tablespoons chopped peanuts; Fresh cilantro (for garnish)

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If you’re looking to shake up your dinner routine with a dish that’s bold, vibrant, and guaranteed to win over every palate at the table, Spicy Thai Peanut Chicken is exactly what you need. This crowd-pleaser features tender bites of chicken tossed in a creamy, zippy peanut sauce with crisp veggies and just the right hit of heat. Whether you crave the comforting warmth of a takeout classic or simply want to add some international flair to your weeknight meals, this recipe delivers on flavor, ease, and pure satisfaction—all in about half an hour!

Spicy Thai Peanut Chicken Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Spicy Thai Peanut Chicken plays an important role in building layers of texture, flavor, and color. With just a handful of easy-to-find items, you can create a restaurant-worthy meal in your own kitchen—here’s why every single one matters.

Chicken Breasts or Thighs (1½ pounds): Go with thighs for even more juiciness, but both turn gloriously tender and absorb the amazing sauce.
Olive Oil (2 tablespoons): Provides a neutral, healthy base for browning your chicken and veggies.
Garlic (3 cloves, minced): Infuses the whole dish with rich, aromatic depth—don’t skip it!
Red Bell Pepper (1, sliced): Gives your stir fry a pop of color and sweet crunch.
Shredded Carrots (1 cup): These add subtle natural sweetness and extra vibrant color.
Snap Peas or Green Beans (½ cup): Lend a lovely crunch and keep things bright and fresh.
Creamy Peanut Butter (½ cup): Creates the luscious, signature sauce for your Spicy Thai Peanut Chicken.
Soy Sauce (¼ cup): Balances the sweetness with deep umami savoriness.
Rice Vinegar (2 tablespoons): Adds tang and brightness to the peanut sauce.
Honey or Brown Sugar (2 tablespoons): Sweetens and rounds out the spicy, savory flavors.
Sriracha or Chili Paste (1 tablespoon, to taste): This is where the “spicy” comes in—add more or less, just the way you like it.
Chicken Broth or Water (½ cup): Thins the sauce just enough for perfect coating and flavor penetration.
Lime Juice (from 1 lime): Brightens everything up with a zingy finish.
Green Onions (2, sliced): Scattered on top for a burst of fresh flavor.
Chopped Peanuts (2 tablespoons): Bring a nutty crunch to every bite.
Fresh Cilantro (for garnish): Adds herbal freshness and gorgeous green color.

How to Make Spicy Thai Peanut Chicken

Step 1: Sear the Chicken

Heat the olive oil in a large skillet or wok over medium-high heat. Add your chicken pieces in a single layer, and let them sizzle away for 6 to 8 minutes. You want them golden-brown and cooked through, so don’t overcrowd the pan—give them space to caramelize! Once done, transfer the chicken to a plate and set it aside for later.

Step 2: Stir Fry the Vegetables

In the same skillet (bonus flavor points!), toss in the minced garlic, sliced red bell pepper, shredded carrots, and snap peas or green beans. Sauté the veggies for about 3 to 4 minutes, just until they become tender-crisp. You want them to retain some crunch for the best texture contrast in your Spicy Thai Peanut Chicken.

Step 3: Whisk Up the Peanut Sauce

Grab a medium bowl and whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or brown sugar, sriracha or chili paste, and chicken broth or water. Mix until completely smooth—the sauce should be glossy, creamy, and fragrant. Give it a little taste and adjust for spice or sweetness as you like.

Step 4: Sauce and Simmer

Pour your luscious peanut sauce into the skillet with the vegetables, and bring everything to a gentle simmer. Let it bubble for a couple of minutes so the flavors meld together and the sauce thickens up slightly—it’ll quickly coat the veggies in goodness.

Step 5: Return the Chicken and Finish

Now, toss those golden chicken pieces back into the skillet. Stir everything together so each bite is beautifully coated with the spicy peanut sauce. Splash in the fresh lime juice and let everything heat through for another 2 to 3 minutes. Your kitchen will smell irresistible!

How to Serve Spicy Thai Peanut Chicken

Garnishes

The perfect finishing touch for Spicy Thai Peanut Chicken is a shower of sliced green onions, a generous sprinkle of chopped peanuts, and some fresh cilantro leaves. These toppings add crunch, color, and a last burst of fresh flavor to tie the whole dish together.

Side Dishes

This dish pairs seamlessly with a bed of fluffy jasmine rice, hearty cauliflower rice, or even noodles for an extra slurpable meal. Steamed broccoli, cucumber salad, or pickled veggies make fresh, cooling sides that balance the richness and heat of the peanut sauce.

Creative Ways to Present

If you want to show off your Spicy Thai Peanut Chicken, serve it in shallow bowls for a vibrant, modern look. You can also pile it into lettuce wraps for a lighter, hand-held option, or spoon it over rice noodles for an epic noodle bowl. For parties, skewer the chicken and veggies for appetizer-style bites—everyone will rave about it!

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Thai Peanut Chicken keeps beautifully! Let it cool before transferring to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days, making it perfect for meal prep or easy leftovers.

Freezing

This recipe is freezer-friendly, too. Spoon the cooked chicken and sauce into a freezer-safe container, let it cool, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best flavor and texture.

Reheating

For the juiciest results, reheat your Spicy Thai Peanut Chicken gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. You can also use the microwave—just stir halfway for even warming. Garnish with fresh herbs and chopped peanuts just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are extra flavorful and juicy, and work just as well as breasts in Spicy Thai Peanut Chicken. Use whichever you prefer or have on hand.

Is this recipe gluten-free?

Yes, as long as you use tamari or another gluten-free soy sauce, Spicy Thai Peanut Chicken is totally gluten-free. Always double-check your labels if you have dietary restrictions.

How spicy is this dish?

You’re in control! Start with the recommended amount of sriracha or chili paste, then add more if you love extra heat, or less for a mellow version. Kids usually enjoy the milder side, while adults often go bold.

Can I make this vegetarian?

Definitely—just swap the chicken for extra-firm tofu or your favorite plant-based protein. The rest of the Spicy Thai Peanut Chicken recipe works exactly the same, and the sauce is just as creamy and addictive.

What’s the best way to meal prep this recipe?

Since this dish reheats so well, make a double batch and portion it into single-serving containers for quick lunches or dinners throughout the week. Don’t forget the garnishes—they make all the difference!

Final Thoughts

If you’re searching for a new, flavor-packed dinner that will have everyone coming back for seconds, give Spicy Thai Peanut Chicken a try. It’s reliable, lightning-fast, and always a hit. I can’t wait for you to savor every delicious bite!

Spicy Thai Peanut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Spicy Thai Peanut Chicken is a delicious and flavorful dish that combines tender chicken with a rich and creamy peanut sauce, infused with Thai-inspired spices. This recipe is easy to make and perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale

Chicken:

1½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

Stir-Fry:

2 tablespoons olive oil
3 cloves garlic (minced)
1 red bell pepper (sliced)
1 cup shredded carrots
½ cup snap peas or green beans

Peanut Sauce:

½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or brown sugar
1 tablespoon sriracha or chili paste (adjust to taste)
½ cup chicken broth or water
Juice of 1 lime

Garnish:

2 green onions (sliced)
2 tablespoons chopped peanuts
Fresh cilantro (for garnish)

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Instructions

Cook Chicken: Heat olive oil in a large skillet or wok. Cook chicken until golden brown and cooked through. Set aside.
Prepare Vegetables: In the same skillet, sauté garlic, bell pepper, carrots, and snap peas until tender.
Make Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and chicken broth until smooth. Pour into skillet with vegetables and simmer.
Combine and Serve: Add chicken back to skillet, toss until coated and heated through. Stir in lime juice. Serve hot, garnished with green onions, peanuts, and cilantro.