Description
Irresistible Thai Peanut Chicken brings vibrant flavors and creamy textures to your table. A healthy, easy weeknight recipe that hits all the right notes!
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil or coconut oil
- 1 red bell pepper, deseeded and sliced
- 1 yellow bell pepper, deseeded and sliced
- 1 small yellow onion, finely diced
- 1/2 cup full-fat coconut milk
- Flavor Boosters:
- 1/2 cup creamy peanut butter (natural, unsweetened)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp honey or maple syrup (adjust to taste)
- 1–2 tsp sriracha (or red pepper flakes, to taste)
- Garnish & Toppings:
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped roasted peanuts
- Lime wedges (for serving)
Instructions
- Prep Your Chicken & Veggies: First things first, let’s get that chicken ready. I usually cut my chicken breasts into bite-sized pieces, maybe about an inch or so. Season them lightly with salt and pepper right there on the cutting board. Then, chop up your bell peppers and onion into similar-sized pieces. I like to have everything prepped before I even turn on the stove, it just makes the whole process so much smoother, you know? It’s where I always feel like I’m actually organized!
- Whip Up That Dreamy Peanut Sauce: Now for the star of our Irresistible Thai Peanut Chicken – the sauce! In a medium bowl, whisk together your peanut butter, soy sauce (or tamari!), fresh lime juice, grated ginger, minced garlic, honey (or maple syrup), sriracha (if you’re using it), and a splash of coconut milk. Whisk it well until it’s super smooth and creamy. If it feels too thick, add a little more coconut milk, a tablespoon at a time. Taste it! This is where you adjust for sweet, salty, or spicy. I always add a bit more lime, I just love that zing!
- Sauté the Veggies: Get a large skillet or wok screaming hot over medium-high heat with a drizzle of oil. Toss in your chopped onions and bell peppers. Sauté them for about 3-5 minutes, until they start to soften but still have a little bite. We’re not looking for mushy veggies here, just tender-crisp! This step always smells so good, like the start of something truly delicious.
- Cook the Chicken to Perfection: Push the veggies to one side of the pan, or remove them temporarily if your pan is a bit crowded. Add your seasoned chicken pieces to the hot pan in a single layer. Let them sear for about 3-4 minutes per side, until they’re golden brown and cooked through. Don’t overcrowd the pan, or the chicken will steam instead of sear – I learned that the hard way, trust me!
- Combine & Simmer for Irresistible Thai Peanut Chicken: Once the chicken is cooked, add the sautéed veggies back into the pan with the chicken. Pour that glorious peanut sauce all over everything. Stir it gently to coat every piece of chicken and every veggie. Bring the sauce to a gentle simmer, letting it thicken slightly for about 2-3 minutes. Don’t let it boil vigorously, or the coconut milk can separate, which is no fun at all!
- Serve It Up, You Star!: Remove your Irresistible Thai Peanut Chicken from the heat. Garnish generously with fresh cilantro and those crunchy chopped peanuts. Honestly, it looks and smells amazing right about now. Serve it immediately over fluffy jasmine rice, brown rice, or even some quick rice noodles. A little extra lime wedge on the side never hurts either! Enjoy your delicious creation!