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)
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.
Notes
- Serve over jasmine rice, cauliflower rice, or noodles.
- For a creamier sauce, add a splash of coconut milk.
- Adjust spice by adding more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 13 g
- Sodium: 940 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
