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A plate of Thai Peanut Chicken with a rich sauce

Authentic Thai Peanut Chicken

Experience the rich flavors of Thailand with this easy-to-make Authentic Thai Peanut Chicken. Tender chicken pieces are coated in a creamy, savory peanut sauce and served over rice or noodles for a satisfying meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • skillet or wok
  • whisk

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • ½ tsp cornstarch

For the Peanut Sauce (Our 7 Flavor Secrets Hidden Here!)

  • ½ cup creamy peanut butter (natural, unsweetened is best)
  • ¼ cup hot water (helps smooth the sauce)
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp fresh lime juice (the zesty secret!)
  • 1 tbsp grated fresh ginger (punchy warmth)
  • 1 tbsp minced garlic (aromatic depth)
  • 1 tsp sriracha or chili garlic sauce adjust to your spice preference
  • 1 tsp fish sauce (the umami bomb)
  • ¼ tsp red pepper flakes for extra kick and visual appeal, optional

For Cooking & Garnish

  • 1 tbsp vegetable oil or coconut oil
  • Cooked rice or noodles for serving
  • Chopped fresh cilantro
  • Crushed peanuts
  • Lime wedges

Instructions
 

Marinate the Chicken

  • In a medium bowl, combine the cut chicken with soy sauce, sesame oil, and cornstarch, then toss to coat evenly.
  • Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator, to ensure tender chicken.

Prepare the Peanut Sauce

  • While the chicken marinates, whisk together all peanut sauce ingredients in a separate bowl until smooth and creamy.
  • Adjust consistency with extra hot water and season to taste, adding more lime, sugar, or sriracha as desired.

Cook the Chicken

  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  • Add marinated chicken in batches, if necessary, and cook for 3-5 minutes per side until golden brown and cooked through; remove and set aside.

Combine & Coat

  • Return the cooked chicken to the skillet, pour the prepared peanut sauce over it, and toss gently to coat.
  • Simmer for 1-2 minutes to slightly thicken the sauce and meld the flavors.

Serve & Garnish

  • Remove from heat immediately and serve the Thai Peanut Chicken hot over cooked rice or noodles.
  • Garnish generously with chopped fresh cilantro, crushed peanuts, and a squeeze of fresh lime juice for brightness and texture.

Notes

For an extra layer of flavor, toast the peanuts before crushing them for garnish. To make this meal vegetarian, substitute the chicken with firm tofu or tempeh, pressed and cubed before marinating. You can also make a double batch of peanut sauce and store half in the refrigerator for up to 5 days for a quick weeknight meal!