Tender pieces of marinated chicken breast are stir-fried, then coated in a luxuriously rich and creamy peanut sauce. Make this easy Thai Peanut Chicken in a snap; even on your busiest weeknights!
Thai Peanut Chicken was a dish that I regularly ordered at a nearby Thai restaurant when I worked at a bank many years ago. After I left the bank, I didn’t a chance to enjoy this dish as frequently so I learned to make this at home.
Bite-sized pieces of chicken breast are marinated in a simple but aromatic mixture of sesame oil and soy sauce. This marinade is kept very simple so that it does not overpower the flavors of the creamy peanut sauce.
The chicken is stir-fried, then coated in the peanut sauce separately to preserve the creaminess of the sauce. Serve it over steamed rice and you have yourself a bowl of Thai comfort food. Perfect with a tall cup of Thai Iced Tea.
This recipe is so easy to make that it is perfect for weeknights yet elegant enough for company. You probably have most of the ingredients in your pantry already!
How to Make Thai Peanut Chicken
Let the chicken marinate at room temperature for about 15 minutes (I typically allow the chicken to marinate as I prepare and cook the peanut sauce).
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. I recommend using peanut oil or coconut oil in this recipe as it adds to the flavor of the dish.
Add the marinated chicken to the wok in one single layer. Allow the chicken to sear for about 30 seconds before flipping them over, then stir-frying till they are fully cooked.
Remove the chicken from the wok and place it in a large bowl.
Creamy Thai Peanut Sauce
This creamy and rich Thai peanut sauce is super versatile and can be used in a variety of dishes such as on a salad (as a dressing – thin down the sauce for this application), as a dipping sauce, as a sauce for noodles, stir-fries, and of course, Thai Peanut Chicken.
Store any leftover sauce in the fridge for up to a week, or in the freezer for up to several months.
To make this sauce, simply pour all of the sauce ingredients into a small saucepan:
Place the saucepan over medium heat, and stir the sauce constantly using a heat resistant spatula.
The sauce will thicken in just a couple of minutes, so don’t walk away! Keep stirring gently so that the sauce ingredients are thoroughly combined.
As soon as the sauce starts to thicken, turn off the heat.
Below is a picture of the ideal consistency for the sauce. Not too runny, and thick enough where it can hold a pattern when you stir it with your spatula.
If the sauce is too thick, add some coconut milk to thin it down to your desired consistency.
Pour about 2 – 3 tablespoons of the peanut sauce over the cooked chicken, then stir to coat.
Serve immediately over steamed rice, with the remaining peanut sauce on the side.
Top the Thai Peanut Chicken with more creamy peanut sauce, then garnish with chopped peanuts, cilantro leaves, and julienned carrots.
Thai Peanut Chicken
Creamy Thai Peanut Sauce
- 1/2 cup chopped roasted peanuts
- 1/2 cup cilantro leaves
- 1/4 cup julienned carrots
- Marinade the chicken in soy sauce, sesame oil and salt for about 15 mins. (Allow the chicken to marinade while you prepare the sauce).
- Pour the coconut milk, peanut butter, soy sauce, fish sauce, rice vinegar, sesame oil, brown sugar and Thai Red Curry Paste (if using) in a small saucepan.
- Place the saucepan over medium heat. Stir constantly using heat-resistant spatula.
- When the sauce begins to thicken, remove from heat.
- Heat cooking oil in a wok over high heat. Add the marinated chicken to the wok in a single layer. Allow the chicken to sear for about 30 seconds before flipping them over, then stir-frying till they are fully cooked.
- Remove the chicken from the wok and place in a large bowl.
- Pour 2 - 3 tablespoons of the peanut sauce over the cooked chicken. Stir to coat.
- Serve immediately over steamed rice, with the remaining sauce on the side.
- Garnish with chopped peanuts, cilantro and julienned carrots.