Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, but watch the cooking time carefully as they can dry out more easily than thighs. They typically need about 1-2 minutes less cooking time, so check the temperature early.

My peanut sauce separated - how can I fix it?

No worries! This is common, especially after refrigeration. Simply reheat the sauce gently while whisking vigorously, or use an immersion blender for a few seconds to bring it back together.

Can I make this dish less spicy for my kids?

Definitely! Simply reduce or omit the red pepper flakes in the sauce. You can always serve hot sauce on the side for adults who prefer more heat.

Is there a substitute for coconut milk if I have an allergy?

Yes, you can use chicken broth mixed with a little heavy cream as a substitute. The flavor will be different but still delicious. For a dairy-free option, try unsweetened almond milk with a tablespoon of oil added.

Thai Peanut Chicken Recipe

Name: Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened, full-fat coconut milk (stirred well); 2 tablespoons fresh lime juice (juice from approximately 1 medium lime); 2 tablespoons soy sauce (or fish sauce); 1 ½ packed tablespoons brown sugar (dark preferred); 1 teaspoon ground ginger; 1 tablespoon minced fresh garlic (approximately 3 large cloves); ½ teaspoon crushed red pepper flakes (plus more to taste); 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks); Cooked white or brown rice; 1 cup prepared peanut sauce (made from ingredients listed above); Lime wedges (to garnish); Whole or chopped peanuts (to garnish); Chopped green onions (to garnish); Chopped cilantro (to garnish)

Description

This Thai Peanut Chicken recipe is a flavorful dish featuring tender, marinated chicken coated in a rich and creamy peanut sauce. The dish can be broiled or grilled for a perfectly caramelized exterior, offering a delectable balance of sweet, savory, and spicy flavors. Pair it with rice, fresh herbs, and lime wedges for a complete meal that’s sure to impress!

Ingredients

Units Scale

For the Peanut Sauce

1/2 cup creamy peanut butter
1 cup unsweetened, full-fat coconut milk (stirred well)
2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
2 tablespoons soy sauce (or fish sauce)
1 1/2 packed tablespoons brown sugar (dark preferred)
1 teaspoon ground ginger
1 tablespoon minced fresh garlic (approximately 3 large cloves)
1/2 teaspoon crushed red pepper flakes (plus more to taste)

For the Chicken

2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)

Serving Suggestions (Optional)

Cooked white or brown rice
1 cup prepared peanut sauce (made from ingredients listed above)
Lime wedges (to garnish)
Whole or chopped peanuts (to garnish)
Chopped green onions (to garnish)
Chopped cilantro (to garnish)

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Instructions

Prepare the Peanut Sauce
In a medium bowl, whisk together ½ cup creamy peanut butter, 1 cup unsweetened full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes. Once fully combined, transfer 1 cup of the sauce to a small bowl, cover, and refrigerate for serving later.
Marinate the Chicken
Place the chicken chunks in a baking dish. Pour the remaining peanut sauce over the chicken, stirring to coat evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour (and up to 8 hours), stirring at least once during marination.
Cook the Chicken (Broiling Option)
Preheat the broiler on high heat. Remove the marinated chicken from the fridge, uncover, and place pieces on a lightly greased baking sheet or a wire rack fitted inside the baking sheet. Broil for approximately 6 minutes, or until the internal temperature reaches 160°F, then let the chicken rest for 5 minutes.
Cook the Chicken (Grilling Option)
Preheat the grill to medium-high heat (375–450°F) and lightly spray it with cooking spray if desired. Place the chicken skewers on the grill over indirect heat, close the lid, and cook for 6 minutes. Flip the skewers and grill for an additional 6–10 minutes, ensuring they reach an internal temperature of 160°F. Let the chicken rest for 5 minutes before serving.
Serve the Thai Peanut Chicken
Transfer the rested chicken to serving plates or a platter. Pair with cooked rice, the reserved peanut sauce, lime wedges, and garnish with peanuts, chopped green onions, and cilantro, if desired.

Notes

Skewers Tip: If serving on skewers, divide evenly on plates or place on a communal platter for easy sharing.
Gluten-Free: Use gluten-free soy sauce, fish sauce, or tamari substitutes.
Paleo: Substitute peanut butter with cashew or almond butter, and use coconut aminos or fish sauce instead of soy sauce. Replace the brown sugar with coconut sugar.
Keto: Opt for a low-carb peanut butter and use brown Swerve in place of brown sugar.

Nutrition

Serving Size: 1 Serving
Calories: 415kcal
Sugar: 8g
Sodium: 725mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 33g
Cholesterol: 120mg