I love how this recipe delivers bold, satisfying flavors with minimal effort. The combination of garlic, soy sauce, coconut milk, and peanut butter creates a savory, slightly sweet sauce that coats the chicken beautifully. It’s one of my go-to meals when I want something that feels special but doesn’t take much time. I can keep it simple or dress it up with garnishes like peanuts or cilantro for a fresh finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by cutting the chicken into bite-sized pieces and seasoning them with salt and pepper.
I heat vegetable oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes until browned and cooked through. Then I remove the chicken and set it aside.
In the same skillet, I reduce the heat to medium and add the minced garlic, letting it sauté for about a minute until it smells fragrant.
I stir in the soy sauce, peanut butter, and coconut milk, whisking everything together until smooth and creamy.
I return the cooked chicken to the skillet and stir to coat it fully in the sauce. I let it simmer for a few more minutes until everything is heated through.
I serve it warm, optionally topped with chopped peanuts or fresh cilantro for added texture and color.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add vegetables like bell peppers, carrots, or snap peas to make it a one-pan meal.
For a spicier kick, I stir in a bit of chili garlic sauce or crushed red pepper.
I use chicken thighs instead of breasts when I want extra juiciness.
For a lighter version, I substitute light coconut milk and reduce the amount of peanut butter.
I serve it with jasmine rice, rice noodles, or lettuce cups depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. It reheats beautifully and makes great leftovers for lunch.
FAQs
Can I use crunchy peanut butter?
Yes, I sometimes use crunchy peanut butter if I want more texture in the sauce. Just make sure it blends well.
What can I use instead of coconut milk?
If I’m out of coconut milk, I use heavy cream or unsweetened almond milk, though the flavor won’t be as rich or authentic.
Can I make this vegetarian?
Absolutely. I swap the chicken for tofu or chickpeas and cook them the same way for a delicious meat-free version.
Is this dish spicy?
This version isn’t spicy unless I add chili sauce or flakes. I adjust the heat level to fit my taste.
Can I freeze Thai Peanut Chicken?
Yes, it freezes well. I let it cool completely, then store it in freezer-safe containers for up to 2 months. I thaw it overnight and reheat on the stovetop.
Conclusion
Thai Peanut Chicken is one of those recipes I come back to again and again—it’s fast, flavorful, and adaptable to whatever I have in the kitchen. The sauce is rich and comforting, and the whole dish comes together in one skillet. Whether I’m cooking for the family or just want something cozy for myself, this dish always satisfies.
A quick and flavorful Thai-inspired dish with tender chicken in a creamy peanut sauce. Ready in under 30 minutes — perfect for busy weeknights or casual dinner guests.
Prep Chicken:
Cut chicken into bite-sized pieces and season with salt and pepper.
Cook Chicken:
In a large skillet over medium-high heat, add vegetable oil.
Add chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
Make Sauce:
Lower heat to medium. In the same skillet, add garlic and sauté for 1 minute until fragrant.
Stir in soy sauce, peanut butter, and coconut milk. Mix well until smooth.
Combine and Simmer:
Return cooked chicken to the skillet and stir to coat with the sauce.
Simmer for a few minutes until heated through and sauce thickens slightly.
Serve:
Serve warm over rice or noodles. Garnish with chopped peanuts or cilantro if desired.
Notes
Use natural peanut butter for a smoother, less sweet sauce.
Adjust sauce thickness by adding more coconut milk or water if needed.
Great with jasmine rice, brown rice, or rice noodles.
For a spicier version, add red pepper flakes or a splash of sriracha.
