Description
This Thai Peanut Chicken recipe showcases tender chicken breast simmered in a rich, creamy peanut sauce infused with sweet chili, garlic, and ginger. The dish balances savory, sweet, and spicy flavors, making it a delightful weeknight meal, perfect served over steamed rice and garnished with fresh cilantro and crunchy roasted peanuts for added texture.
Ingredients
Main 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
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoon chili powder
- 1 teaspoon dark brown sugar (optional; omit for paleo)
- 14 ounces unsweetened coconut milk
- 1 teaspoon salt
Garnishes
- Chopped fresh cilantro
- Chopped roasted peanuts
Instructions
- Heat the oil and sauté onions: Warm 2 tablespoons of cooking oil in a skillet over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and ginger root, cooking for an additional 2 minutes until fragrant.
- Cook chicken pieces: Add the bite-sized chicken breast pieces to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the chicken starts to turn white on the outside.
- Add sauces and spices: Mix in 2 tablespoons of sweet chili sauce, 2 tablespoons of tomato sauce or ketchup, 1 tablespoon chili powder, 3 tablespoons crunchy peanut butter, and 1 teaspoon dark brown sugar (if using). Stir well to combine all ingredients evenly.
- Add coconut milk and salt, then simmer: Pour in 14 ounces of unsweetened coconut milk and add 1 teaspoon salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer gently for 20 minutes, stirring occasionally to prevent sticking.
- Thicken the sauce if desired: If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then stir this slurry into the skillet. Simmer for another minute until the sauce reaches your desired thickness.
- Final seasoning and serve: Adjust salt to taste. Serve the Thai Peanut Chicken hot over steamed rice. Garnish with chopped fresh cilantro and chopped roasted peanuts for added crunch and flavor.
Notes
- If you want a paleo version, omit the dark brown sugar.
- You can adjust the chili powder amount to increase or decrease spiciness.
- Using crunchy peanut butter adds lovely texture; smooth peanut butter can be used but changes the mouthfeel.
- The sauce thickening step is optional depending on desired consistency.
- Serve with steamed jasmine rice or sticky rice for a more authentic Thai experience.
- Leftovers keep well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
