Description
Spicy Thai Peanut Chicken is a flavorful and quick stir-fry dish featuring tender bite-sized chicken pieces cooked with fresh vegetables and coated in a rich, spicy Thai peanut sauce. Perfectly balanced with savory, sweet, and spicy notes, this dish is served over fragrant jasmine rice, making it an ideal easy weeknight meal that brings the vibrant flavors of Thailand to your table.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted peanuts (plus extra for garnish)
- 2 tablespoons chopped fresh cilantro (optional)
- Cooked jasmine rice for serving
Spicy Thai Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1–2 teaspoons sriracha (adjust to taste)
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/3 cup warm water (to thin the sauce)
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, fish sauce, rice vinegar, brown sugar, lime juice, sriracha, grated ginger, minced garlic, and warm water until smooth. Add more water as needed to reach a pourable consistency.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they are browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced red bell pepper and shredded carrots. Sauté for 3 to 4 minutes until the vegetables are slightly tender but retain some crunch.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared peanut sauce and toss everything together to coat evenly. Cook for an additional 2 to 3 minutes until heated through and the sauce is well incorporated.
- Add Final Touches: Stir in the chopped green onions and roasted peanuts for added texture and flavor. Remove from heat.
- Serve: Serve the spicy Thai peanut chicken over cooked jasmine rice. Garnish with chopped fresh cilantro and additional peanuts if desired for extra freshness and crunch.
Notes
- You can substitute almond butter for peanut butter for a different nutty flavor.
- Adjust the spice level by increasing or reducing the amount of sriracha to suit your taste.
- Leftovers keep well in the refrigerator for up to 3 days, making it a great option for meal prep.
- For a gluten-free version, use tamari sauce instead of soy sauce.
