Thai Peanut Chicken
This post may contain affiliate links. See my disclosure policy.
This delicious Thai Peanut Chicken recipe is positively PACKED with flavor! It’s quick and easy to make and is thoroughly satisfying. It’s naturally gluten-free, dairy-free and paleo!
Thai Peanut Chicken – Quick and Delicious
This tasty Thai-influenced dish comes together in 30 minutes. The flavors of peanuts, coconut, chili, garlic, and ginger beautifully meld to create a sauce that is rich, comforting, and satisfying!
This is a dish I created several years ago when I got word that family was coming over from out of town at the last minute. I wanted to have a hot meal ready for them but being pressed for time it needed to be quick and fuss-free. One of the family members in particular loved everything Asian/Thai/Indonesian and so I looked in my freezer and in my pantry for inspiration. Some chicken and a big jar of peanut butter stood out to me and so I grabbed them and went to work, gathering other ingredients along the way like coconut milk and chili sauce. Thirty minutes later the meal was ready and our family commented on the delicious smell as they walked into our home. A few bites into the meal the compliments came pouring in.
This dish is a nice blend of sweet and spicy but you can adjust it according to your personal preference: Use either hot or mild chili powder and chili sauce according to your desired heat level.
This Thai Peanut Chicken recipe has remained a favorite in our home and I’m confident you’re going to love it too!
Thai Peanut Chicken Recipe
Let’s get started!
Chop the onions and mince the garlic and ginger. Heat the oil in a skillet over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes.
Add the sweet chili sauce, tomato sauce or ketchup, chili powder, brown sugar (for paleo Thai peanut chicken omit the sugar), salt and peanut butter and stir to combine. Add the coconut milk and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
Serve with steamed rice garnished with cilantro, roasted peanuts and a sprinkling of chili powder.
This dish tastes even better the next day after the flavors have had longer to meld. If the sauce is a little too thick, simply add a little extra coconut milk.
This Thai peanut chicken will keep in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop.
Enjoy!
For more favorite chicken dishes from around the world try my:
- Chicken Piccata
- Jerk Chicken
- Butter Chicken
- Chicken Marsala
- Chicken Paprikash
- Chicken Stroganoff
- Coq Au Vin
- Doro Wat
- Mongolian Chicken
- Pollo a la Brasa
- Chicken Teriyaki
- Chicken Goulash
- Chicken Machboos
- Chicken Bolognese
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Thai Peanut Chicken
Ingredients
- 2 tablespoons cooking oil
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 1 inch piece ginger root , minced
- 1 pound chicken breast , cut into bite-sized pieces
- 2 tablespoons sweet chili sauce (click link for homemade chili sauce recipe)
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoons chili powder
- OR homemade chili powder (highly recommended!)
- 1 teaspoon dark brown sugar (optional; paleo: omit)
- 14 ounce unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish
Instructions
- Heat the oil in skillet over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. If the sauce is too thin for your liking, dissolve a tablespoon of cornstarch in 2 tablespoons of water, stir it into the sauce, and simmer or another minute until thickened. Add salt to taste.Serve over steamed rice garnished with cilantro and chopped roasted peanuts.
First published on The Daring Gourmet April 13, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Do you cook all the ingredients together before freezing or can you put everything in a bag and freeze? And then dump in a crockpot?
Hi Miranda, I haven’t tried freezing everything raw/uncooked, but it can be frozen cooked.
I follow this recipe every time. I love this dish.Thank you.
I’m so glad, Rob, thank you very much! :)
The sauce did not have the best taste. I followed the recipe to the T but it still didn’t turn out that well. I wouldn’t recommend using this recipe.
I don’t cook a lot, but this has become my top go-to when company comes for dinner. Fantastic!
Fabulous!
Thank you so much, Caroline!