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Thai Peanut Chicken (Creamy, Spicy & Better Than Takeout)

If you're craving a dish that's creamy, savory, nutty, slightly spicy, and bursting with Thai-inspired flavors, then this Thai Peanut Chicken is about to become your new favorite dinner. Made with tender chicken simmered in a rich peanut sauce infused with coconut milk, soy sauce, lime, garlic, ginger, and a touch of honey, this recipe brings together everything people love about Thai cuisine — bold flavor, comforting textures, and satisfying depth. This dish is easy enough for weeknights but impressive enough for guests. It tastes like something you'd order from a high-quality Thai restaurant, yet it's simple, customizable, and ready in under 30 minutes. Serve it over warm rice or noodles, sprinkle fresh cilantro and peanuts on top, and you’ve got a complete meal that feels exotic, delicious, and nourishing. It’s naturally dairy-free, high in protein, and full of flavor. Let’s make the ultimate creamy Thai Peanut Chicken from scratch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes
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Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
Fresh Produce
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons peanuts crushed (for topping)
Sauce Ingredients
  • ½ cup coconut milk
  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha add more if you like heat
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
For Cooking
  • 2 tablespoons vegetable oil
For Serving
  • Rice or noodles of choice
  • Everything is halal dairy-free, and packed with authentic Thai-inspired flavors.
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Equipment

  • Deep skillet or wok
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Small whisk
  • Grater (for ginger)
  • Rice cooker or pot (if serving with rice)

Method
 

Step 1: Prepare the Chicken
  1. Pat the chicken dry and cut it into bite-sized pieces.
  2. Season lightly with salt and pepper.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Add the chicken pieces.
  5. Cook for 5–6 minutes until browned and nearly cooked through.
  6. Remove chicken from the pan and set aside.
  7. This prevents overcooking and keeps the chicken juicy.
Step 2: Make the Thai Peanut Sauce
  1. In the same skillet, reduce heat to medium.
  2. Add garlic and ginger.
  3. Sauté for 30 seconds until fragrant (don’t burn).
  4. In a bowl, whisk together:
  5. Coconut milk
  6. Peanut butter
  7. Soy sauce
  8. Honey
  9. Lime juice
  10. Sriracha
  11. Rice vinegar
  12. Sesame oil
  13. Pour the sauce into the skillet.
  14. Stir slowly until the peanut butter melts and the sauce turns creamy.
  15. The smell will be incredible — nutty, fragrant, and warm.
Step 3: Combine Chicken with Sauce
  1. Add the cooked chicken back into the pan.
  2. Stir well to coat all pieces in the peanut sauce.
  3. Simmer for 5 minutes until the chicken is fully cooked and the sauce thickens.
  4. Taste and adjust:
  5. More soy sauce → saltiness
  6. More honey → sweetness
  7. More lime → brightness
  8. More sriracha → heat
Step 4: Serve
  1. Spoon the Thai Peanut Chicken over rice or noodles.
  2. Garnish with:
  3. Crushed peanuts
  4. Fresh cilantro
  5. Extra lime wedges
  6. Serve warm and enjoy the creamy richness.

Notes

🧊 Storage & Reheating
Refrigerator
Store in an airtight container for 3–4 days.
Freezer
Freeze for up to 2 months.
Thaw overnight in the fridge.
Reheating
Warm in a skillet over medium heat.
Add 1–2 tablespoons water or coconut milk to loosen the sauce.
🥄 Variations
1. Thai Peanut Chicken with Vegetables
Add:
Bell peppers
Broccoli
Snap peas
Carrots
2. Spicy Thai Peanut Chicken
Use extra sriracha or Thai chili flakes.
3. Low-Carb Version
Serve with cauliflower rice or zucchini noodles.
4. Creamier Version
Add an extra ¼ cup coconut milk.
5. Crunchy Peanut Chicken
Add chopped peanuts directly into the sauce.
6. Peanut-Free Version
Replace peanut butter with almond butter or sunflower butter.
7. Sweet & Sour Thai Peanut Chicken
Increase lime + honey for a balanced sweet-tangy flavor.
❓ 10 FAQs
1. Can I use chicken thighs instead of breasts?
Yes — thighs stay juicier and add more flavor.
2. Can I make this vegetarian?
Yes — replace chicken with tofu or chickpeas.
3. Is this dish spicy?
Only mildly. Add more sriracha for heat.
4. What if the sauce is too thick?
Add water or coconut milk to thin it.
5. Can I reduce the sodium?
Use low-sodium soy sauce.
6. Is this gluten-free?
Yes — use gluten-free soy sauce or tamari.
7. Can I double the sauce?
Absolutely — it's delicious on everything.
8. Can I serve this cold?
It’s best served warm, but leftovers taste great cold over noodles.
9. How do I make it sweeter?
Add extra honey.
10. What side dishes go well with this?
Cucumber salad, steamed veggies, spring rolls, or jasmine rice.
🏁 Conclusion
This Thai Peanut Chicken is the perfect combination of creamy, savory, sweet, spicy, and tangy — everything you want in a comforting and flavorful dinner. With its rich peanut sauce, tender chicken, and bold Thai-influenced flavors, this dish feels both luxurious and simple. It’s easy to prepare, customizable, and guaranteed to become a frequent favorite in your kitchen.
Serve it over rice or noodles, top with crushed peanuts and fresh cilantro, and enjoy a meal that’s better than takeout — made fresh at home with love.