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Home Ā» Food Ā» By Country or Region Ā» Asia Ā» Indonesia Ā» Thai Peanut Chicken

Thai Peanut Chicken

January 18, 2021 by Kimberly Killebrew Ā· 73 Comments

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Thai Peanut Chicken RecipeĀ  This delicious peanut coconut chicken is positively PACKED with flavor, is quick and easy to make, and is thoroughly satisfying!

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

This tasty Thai-influenced dish comes together in 30 minutes. Ā 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.Ā  I wanted to have a hot meal ready for them but being pressed for time it needed to be quick and fuss-free.Ā  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.Ā  Thirty minutes later the meal was ready and our family commented on the delicious smell as they walked into our home.Ā  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:Ā  Use either hot or mild chili powder and chili sauce according to your desired heat level.

This Thai Peanut Chicken has remained a favorite in our home and we’re confident you’re going to love it too!

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Thai Peanut Chicken Recipe

Let’s get started!

Chop the onions and mince the garlic and ginger. Ā Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Ā Add the garlic and ginger and cook another 2 minutes. Ā Add the chicken and cook another 3-4 minutes.

cooking vegetables and chicken

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. Ā Add the coconut milk and bring to a boil. Ā Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Ā Add salt to taste.

adding spices and coconut milk

Serve immediately over steamed rice garnished with cilantro and roasted peanuts. Ā This dish tastes even better the next day after the flavors have had longer to meld. Ā If the sauce is a little too thick, simply add a little extra coconut milk.

Enjoy!

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

 

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Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Thai peanut chicken recipe coconut milk Asian mild sweet cilantro spicy

Thai Peanut Chicken

Kimberly Killebrew
This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!
Print Recipe
5 from 18 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree, Main Course
Cuisine Asian, Thai
Servings 4

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 a sauce pan 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. Add salt to taste.
  • Serve over steamed rice garnished with cilantro and chopped roasted peanuts.
Keyword Thai Peanut Chicken
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet April 13, 2015

 

 

 

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73 Comments →

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73 Responses

  1. Sandy says

    January 31, 2021 at 5:23 pm

    Any chance you could get the calorie allotment for a serving?

    Reply
  2. Jean Moore says

    January 31, 2021 at 5:20 pm

    Sounds fabulous! Do you think it would work with tofu instead of chicken?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 1, 2021 at 12:30 am

      Hi Jean, absolutely!

      Reply
  3. Heather says

    January 23, 2021 at 3:58 pm

    Such a great recipe! Couldn’t stop eating it! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 23, 2021 at 4:57 pm

      Thank you so much, Heather, I’m thrilled that you enjoyed it! :)

      Reply
  4. Natasha says

    January 19, 2021 at 4:49 pm

    This is the first time that I tried this recipe and I do not regret trying it! It was so delicious, tasty, and will definitely be one of our favorite Thai dishes. We loved the flavor of sweet and spicy, it was so good!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2021 at 4:51 pm

      I’m so glad you enjoyed it, Natasha, thank you! :)

      Reply
  5. Jen says

    January 19, 2021 at 11:06 am

    This was exactly what we needed to change up our normal chicken dinner routine. So delicious and easy to make. Loved it!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2021 at 2:26 pm

      I’m so glad you enjoyed it, Jen, thank you!

      Reply
  6. katerina says

    January 19, 2021 at 10:55 am

    YUM! This sounds incredibly delicious! I can’t wait to try it!

    Reply
  7. Germaine says

    October 12, 2019 at 12:39 am

    I’m going to be making this next week-wanted something different, other than Indian (which we love). Have never made Thai, and as you quoted it’s an easy dish to put together- will be serving it over rice – can I add more veggies to the sauce and also I will be using dark chicken meat as I find white a bit on the dry side.. Looking forward to trying out a new cuisine 🌼🌻

    Reply
    • Kimberly @ The Daring Gourmet says

      October 12, 2019 at 12:30 pm

      Hi Germaine, absolutely, add all the veggies you want. It may dilute the primary flavors so you may want to add a little more of the other ingredients – but you can taste it first and then adjust accordingly. Happy cooking!

      Reply
  8. Joy says

    August 26, 2019 at 5:30 pm

    This was delicious! I’m always on the look for fast, easy and
    Indo. This s it, the sauce is fantastic, you could definitely change it up if you wanted. Shrimp, veggies, eggs.
    I stuck with the recipe as is. Husband was born in Holland his dad was born in Indonesia. They added a little Sambal Bajak perfect. I sliced cucumbers and poured sauce over those too…. so good! I will be making this again!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 26, 2019 at 8:26 pm

      Wonderful, Joy, I’m so glad you enjoyed it, thank you!

      Reply
  9. Cliff Oakley says

    July 23, 2019 at 10:24 am

    Loved it. Our third one. We are in the UK so I bought ‘Heinz Fiery Chilli Ketchup’ (it may be the same product but with a different name).
    We really enjoyed it. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 23, 2019 at 9:51 pm

      Fantastic, Cliff, I’m so happy you both enjoyed it – thank you!

      Reply
  10. Jess says

    May 30, 2018 at 4:55 pm

    Does this recipe call for sweetened peanut butter or unsweetened/all natural? It’s not clear whether I need something like Jif, or something like Adam’s.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 31, 2018 at 2:31 am

      Hi Jess, you can use either but I personally prefer and recommend unsweetened.

      Reply
  11. Carolyn Sullivan says

    May 30, 2018 at 10:43 am

    I looked online yesterday for a different spicy chicken breast & peanut butter recipe and found yours. I made it this afternoon, which hubby and I have just eaten, and it was perfect! I added some chopped red chillies and double cream and we loved it! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 30, 2018 at 3:21 pm

      Wonderful, Carolyn, I’m so glad to hear it, thank you!

      Reply
  12. Toni Moore says

    September 2, 2017 at 9:07 am

    I never comment on recipes I find online but I just have to say this is fantastic. My husband said it’s one of the best dinners I’ve ever made. I found a Korean chili sauce in the Asian food section of my grocery store since we like spicier dishes and it was perfect if you like more heat than the Heinz chili sauce (brand name is Chung Jung One.) Thank you for sharing this recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 2, 2017 at 9:30 am

      Wonderful, Toni, I’m thrilled to hear that, thanks so much for the feedback!

      Reply
  13. Chuck Anziulewicz says

    January 25, 2017 at 5:54 am

    Hold the cilantro, please

    Reply
    • GREG L says

      July 11, 2018 at 9:58 am

      If you do not have or like cilantro, I have used Thai Basil or Parley fresh from my herb garden.

      Reply
      • Chuck Anziulewicz says

        July 11, 2018 at 1:46 pm

        I’m just one of those people who apparently has a genetic aversion to cilantro. If it is used VERY sparingly, it can provide a certain je ne sais quoi to certain dishes, but most people go overboard on it.

        Reply
  14. Sly says

    December 20, 2016 at 7:10 pm

    Thank you so much for this recipe Kimberley! I am making my way through all your goodies here and I appreciate both your writing & the pictures you do on each dish.

    This one was Fantastic. I just got done with day 2 of leftovers of it and I just had to comment! :3 My own 2 cents…English muffins are great with this 2nd day and in making mine, I added tomatoes, carrots, red bell pepper and finally something I felt really melded the taste together: chicken hearts! They give off a nice liver-ish taste and it really seals your mouth with a smile! Thanks again and keep up the good work!

    Happy holidays!! :D

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2016 at 7:12 pm

      That’s fantastic, Sly! Thanks so much for the feedback and tips!

      Reply
  15. Chris Corbin says

    September 17, 2016 at 3:45 pm

    I am going to make this tonight, but I plan to substitute the 1lb of chick breast with 1lb thigh meat. Cheers!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 17, 2016 at 4:24 pm

      That’s a great call, Chris, dark meat always yields the most flavor. Just picked up a bunch of thighs at the store myself :) Happy cooking!

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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