Go Back
–+ servings

Thai Peanut Chicken

A delicious and creamy Thai-inspired dish featuring chicken coated in a rich peanut sauce, served with vegetables and rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon garlic powder
Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk canned
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon honey
  • 1 teaspoon red curry paste adjust to taste
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon sesame oil
Vegetables and Garnish
  • 2 cups mixed vegetables such as bell peppers, broccoli, and carrots
  • 1/4 cup chopped peanuts for garnish
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 4 cups cooked rice for serving

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine chicken pieces, soy sauce, lime juice, and garlic powder. Mix well and let marinate for at least 15 minutes.
Prepare the Peanut Sauce
  1. In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, honey, red curry paste, lime juice, and sesame oil until smooth.
Cook the Chicken
  1. Heat a large skillet over medium heat. Add the marinated chicken and cook for about 5-7 minutes, until browned and cooked through.
Add Vegetables
  1. Add mixed vegetables to the skillet with the chicken and cook for an additional 5 minutes, until vegetables are tender.
Combine with Sauce
  1. Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until heated through.
Serve
  1. Serve the Thai peanut chicken over cooked rice, garnished with chopped peanuts and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gFiber: 3gSugar: 6g

Notes

Adjust the spice level by adding more or less red curry paste to the sauce.

Tried this recipe?

Let us know how it was!