Thai Peanut Chicken Recipe

Thai Peanut Chicken Recipe hits that perfect spot between creamy, nutty, salty, and a little spicy, and it tastes like takeout that decided to glow up. It works for busy weeknights, meal prep fans, and anyone who wants big flavor in about 30–35 minutes. I first made a version of this in a tiny apartment kitchen with one pan and a wobbly cutting board, so if I could pull it off there, you absolutely can too.

Why Make This Thai Peanut Chicken Recipe at Home

You control the flavor, the spice level, and the quality of ingredients, which makes this Thai Peanut Chicken Recipe taste fresher than most takeout. You also skip mystery oils and extra sugar, while still getting that rich peanut sauce that clings to every bite of chicken.

You also save money and time, since this recipe uses simple pantry staples like peanut butter, soy sauce, and rice vinegar. Cleanup stays easy because you only need one skillet and a cutting board, so your sink does not stage a rebellion afterward.

“This Thai Peanut Chicken Recipe tastes like my favorite restaurant dish, but it comes together faster than delivery and the leftovers taste even better the next day. ★★★★★”

Ingredients You Need

Chicken and Marinade

• 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • Use chicken breasts if you prefer leaner meat; thighs stay juicier.
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fresh lime juice
• 2 teaspoons brown sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger

Peanut Sauce

• 1/2 cup creamy peanut butter
  • Use shelf-stable peanut butter like Skippy or Jif for the smoothest sauce.
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2–3 tablespoons warm water to thin the sauce
• 1–2 tablespoons honey or brown sugar, to taste
• 1–2 teaspoons sriracha or chili garlic sauce, to taste
• 1 teaspoon sesame oil (optional but tasty)

Veggies

• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots or matchstick carrots
• 1 small red onion, thinly sliced
• 1 cup snap peas or green beans, trimmed
• 2 green onions, sliced

Use pre-cut stir fry veggie mixes from the produce section if you want a shortcut.

Garnishes

• 1/4 cup roasted peanuts, roughly chopped
• Fresh cilantro, chopped
• Extra lime wedges

What To Serve It With

• Cooked jasmine rice, brown rice, or rice noodles
• Steamed broccoli or a simple cucumber salad on the side

Equipment List

• Large skillet or wok
• Cutting board and sharp knife
• Mixing bowls (one small, one medium)
• Whisk or fork for the sauce
• Measuring cups and spoons
• Spatula or wooden spoon

Tips & Mistakes

• Slice the chicken into even pieces so everything cooks at the same speed.
• Dry the chicken with paper towels before marinating so the sauce sticks better.
• Do not crowd the pan; cook the chicken in two batches if your skillet looks packed.
• Stir the peanut sauce ingredients in a bowl before adding to the pan so the peanut butter blends smoothly.
• Thin the sauce with warm water a tablespoon at a time; stop when it coats a spoon but still drips slowly.
• Taste the sauce before you add it to the pan and adjust salt, lime, and sweetness so it hits your favorite balance.
• Keep the heat at medium to medium high so the sauce does not scorch.
• Add veggies toward the end so they stay crisp tender and do not turn soggy.
• Use low sodium soy sauce if you feel sensitive to salt, then add a pinch more at the end if needed.
• Avoid overcooking the chicken; once it turns opaque and reaches 165°F inside, pull it from the heat.

How to Make Thai Peanut Chicken Recipe

Step 1: Marinate the Chicken

Add the chicken pieces to a medium bowl.
Pour in soy sauce, lime juice, brown sugar or honey, minced garlic, grated ginger, and oil.
Stir to coat every piece, then let the chicken sit while you prep the sauce and veggies, at least 10–15 minutes.

Step 2: Mix the Peanut Sauce

In a small bowl, add peanut butter, soy sauce, rice vinegar, lime juice, honey or brown sugar, sriracha, and sesame oil.
Whisk until the mixture looks smooth and thick.
Add warm water a tablespoon at a time and whisk until the sauce reaches a pourable, creamy consistency.

Step 3: Prep the Veggies

Slice the bell pepper and onion, and shred or measure the carrots.
Trim the snap peas or green beans.
Slice the green onions and chop the cilantro and peanuts for garnish, then set them aside.

Step 4: Cook the Chicken

Heat a large skillet or wok over medium high heat and add a drizzle of oil if the pan looks dry.
Add the marinated chicken in a single layer and spread it out.
Cook for about 5–7 minutes, stirring occasionally, until the chicken browns on the outside and cooks through.

Step 5: Add the Veggies

Push the chicken to one side of the pan.
Add the bell pepper, onion, carrots, and snap peas to the empty side.
Stir fry the veggies for 3–4 minutes until they brighten in color and turn crisp tender, then mix them with the chicken.

Step 6: Add the Peanut Sauce

Lower the heat to medium.
Pour the peanut sauce over the chicken and veggies.
Stir everything together until the sauce coats every piece and starts to bubble gently, about 2–3 minutes.

Step 7: Adjust and Finish

Taste a piece of chicken with sauce.
Add more lime juice for brightness, more honey for sweetness, or a splash of soy sauce for salt if needed.
Sprinkle in the green onions and half the chopped peanuts, then give it one last stir.

Step 8: Garnish and Serve

Turn off the heat.
Top the Thai Peanut Chicken Recipe with the remaining peanuts and chopped cilantro.
Serve hot over rice or noodles with lime wedges on the side.

Variations I've Tried

I swap the chicken for shrimp and cook the shrimp only 2–3 minutes per side, then toss with the sauce at the end.
I also use tofu sometimes; I press extra firm tofu, cube it, sear it until golden, then treat it just like the chicken.
I switch up the veggies with broccoli, baby corn, or zucchini when I need to clear out the fridge.
I use crunchy peanut butter when I want extra texture, or I swap half the peanut butter with almond butter for a slightly different nutty flavor.

How to Serve Thai Peanut Chicken Recipe

Serve this Thai Peanut Chicken Recipe over fluffy jasmine rice, brown rice, or rice noodles so the sauce has something to soak into. Add a side of steamed broccoli, snap peas, or a crisp cucumber salad to balance the richness. Squeeze extra lime on top right before you eat to brighten every bite. If you pack lunches, portion it into meal prep containers with rice and veggies and enjoy it warm or at room temperature.

How to store

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Keep rice or noodles in a separate container so they do not soak up every drop of sauce.
• Freeze portions in freezer safe containers for up to 2 months; leave a little space at the top for expansion.
• Reheat gently on the stove over medium low heat with a splash of water to loosen the sauce, or warm in the microwave in 30 second bursts, stirring between each round.

Thai Peanut Chicken Recipe

Thai Peanut Chicken Recipe hits that perfect spot between creamy, nutty, salty, and a little spicy, with a rich peanut sauce that clings to tender chicken and crisp veggies.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fresh lime juice
• 2 teaspoons brown sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2-3 tablespoons warm water, to thin the sauce
• 1-2 tablespoons honey or brown sugar, to taste
• 1-2 teaspoons sriracha or chili garlic sauce, to taste
• 1 teaspoon sesame oil

• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots or matchstick carrots
• 1 small red onion, thinly sliced
• 1 cup snap peas or green beans, trimmed
• 2 green onions, sliced

• 1/4 cup roasted peanuts, roughly chopped
• fresh cilantro, chopped
• extra lime wedges, for serving
• cooked jasmine rice, brown rice, or rice noodles, for serving

Instructions

 

1. Add the chicken pieces to a medium bowl.
2. Pour in the soy sauce or tamari, lime juice, brown sugar or honey, minced garlic, grated ginger, and neutral oil.
3. Stir to coat every piece of chicken, then let it sit to marinate while you prepare the sauce and veggies, at least 10–15 minutes.

1. In a small bowl, add the creamy peanut butter, soy sauce or tamari, rice vinegar, lime juice, honey or brown sugar, sriracha or chili garlic sauce, and sesame oil if using.
2. Whisk until the mixture looks smooth and thick.
3. Add warm water a tablespoon at a time, whisking, until the sauce is creamy and pourable but still coats a spoon.

1. Thinly slice the red bell pepper and red onion.
2. Shred or measure the carrots.
3. Trim the snap peas or green beans.
4. Slice the green onions and chop the cilantro and peanuts for garnish, then set them aside.

1. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil if the pan looks dry.
2. Add the marinated chicken in a single layer and spread it out.
3. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through (165°F internally).

1. Push the cooked chicken to one side of the pan.
2. Add the bell pepper, red onion, carrots, and snap peas or green beans to the empty side.
3. Stir-fry the veggies for 3–4 minutes until they brighten in color and are crisp-tender, then mix them together with the chicken.

1. Lower the heat to medium.
2. Pour the peanut sauce over the chicken and veggies.
3. Stir until everything is coated and the sauce starts to bubble gently, about 2–3 minutes.
4. Taste and adjust with more lime juice, honey, or a splash of soy sauce if needed.
5. Stir in the green onions and half of the chopped peanuts, then remove from the heat.
6. Garnish with the remaining peanuts and chopped cilantro.
7. Serve hot over rice or noodles with extra lime wedges on the side.

Notes

Nutrition Information
Approximate per serving (4 servings, without rice or noodles): 520 calories; fat 32 g; saturated fat 7 g; carbohydrates 22 g; fiber 4 g; sugars 12 g; protein 40 g; sodium 1200 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.