Spicy Thai Peanut Chicken Recipe
If you’re searching for a dinner that packs a punch of bold flavor, takes less than 30 minutes to make, and rewards you with creamy, saucy comfort every single time, get ready to fall in love with Spicy Thai Peanut Chicken. This fiercely craveable stir-fry combines juicy chicken, crisp veggies, and a totally irresistible peanut sauce that brings sweet, tangy, and spicy notes all at once. With every bite—topped off with a sprinkle of peanuts and fresh cilantro—you’ll taste why this recipe is a go-to favorite in my kitchen!
Ingredients You’ll Need
The beauty of Spicy Thai Peanut Chicken lies in its straightforward ingredient list—every item adds something essential, from vibrant color to magical depth of flavor. Don’t skip any part of this medley if you want the sauce to shine and the veggies to sing!
- Chicken Thighs: Juicy, tender, and perfect for quick stir-fries—plus, they stay extra moist.
- Vegetable Oil: Helps sear the chicken without adding strong flavor and keeps everything moving in the pan.
- Red Bell Pepper: Brings crunch, beautiful color, and a subtle sweetness that pairs perfectly with the peanut sauce.
- Broccoli Florets: Adds satisfying bite and wholesome goodness to round out the dish.
- Garlic: For that classic pungent backbone—don’t skimp!
- Fresh Ginger: Delivers warmth and zing that brings the sauce to life.
- Creamy Peanut Butter: The star of the show—go for smooth for that lush, rich sauce.
- Low-Sodium Soy Sauce: Adds savory, salty depth while letting other flavors shine.
- Rice Vinegar: Gives essential tang to balance the sweet and spicy notes.
- Honey: For a subtle sweetness that tames the heat.
- Sriracha or Chili Garlic Sauce: Brings customizable heat—use as much or as little as you like.
- Chicken Broth: Perfect for thinning the sauce and adding rich body.
- Lime Juice: A hit of fresh acidity that wakes up every bite at the end.
- Chopped Roasted Peanuts: Offer the best crunchy contrast and nutty flavor on top.
- Chopped Fresh Cilantro: Lively, herbal garnish that brightens the finish.
- Cooked Rice or Noodles: The ultimate base for soaking up every drop of that craveable sauce.
How to Make Spicy Thai Peanut Chicken
Step 1: Sear the Chicken
Start by heating up your vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken thigh pieces, and let them sizzle! Stir occasionally so they get golden and slightly crispy on the edges—about 5 to 6 minutes does the trick. Once cooked through, scoop the chicken out and set it aside. This step locks in those juicy, flavorful bites, so don’t rush it.
Step 2: Cook the Veggies
In that same pan (don’t clean it out—the fond on the bottom adds lovely flavor), pop in your red bell pepper slices and broccoli florets. Toss and stir for about 3 to 4 minutes, just until the veggies start to soften but still keep a little snap. You want them vibrant, not mushy. This base gives your Spicy Thai Peanut Chicken loads of color and crunch.
Step 3: Add Garlic and Ginger
Add the minced garlic and grated ginger next, stirring for just a minute. This quick sauté lets their fragrance bloom without burning, building the aromatic foundation that makes this dish taste so authentically Thai-inspired.
Step 4: Whisk Up the Peanut Sauce
While the veggies cook, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, and chicken broth in a small bowl until the mixture is completely smooth. This is the magical sauce that transforms everything in the pan! Adjust the sriracha to taste—you’re in control of the spice level here.
Step 5: Bring it All Together
Pour your freshly mixed peanut sauce into the skillet and bring to a gentle simmer, letting it meld with the veggies for a minute. Then, return the chicken to the pan and toss everything together, ensuring the chicken and veggies are cloaked in that glossy, spicy peanut sauce. Let it cook for 2 to 3 minutes, just until the sauce thickens slightly and everything is piping hot.
Step 6: Finish and Serve
When you’re ready to serve, remove from heat and stir in the lime juice for a tangy lift. Top it all off with a handful of chopped roasted peanuts and a generous sprinkle of fresh cilantro. Serve hot, spooned over rice or noodles, and get ready for some major table excitement!
How to Serve Spicy Thai Peanut Chicken
Garnishes
The perfect garnish absolutely takes Spicy Thai Peanut Chicken over the top. Scatter chopped roasted peanuts on for crunch, and a generous handful of fresh cilantro for color and brightness. You can even add thinly sliced scallions or a few extra lime wedges for a zesty finish. If you have Thai basil, that’s a fun, herbaceous touch too!
Side Dishes
This stir-fry is already a full meal spooned over steamed jasmine rice or your favorite noodles, but it also loves company. Try pairing it with a crisp cucumber salad, some quick pickled veggies, or a side of roasted edamame. The freshness and light crunch complement the richness and heat from your Spicy Thai Peanut Chicken beautifully.
Creative Ways to Present
Transform Spicy Thai Peanut Chicken into lettuce wraps for a party-worthy appetizer or serve it over spiralized veggies for a lighter spin. You could even skewer pieces of the chicken and veggies for a fun, hand-held version at your next cookout. Individual serving bowls with rice or noodles make an inviting dinner table centerpiece that encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Thai Peanut Chicken in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making leftovers taste even better the next day. Make sure to keep the garnishes separate and add them just before serving for the best texture.
Freezing
You can absolutely freeze portions for those busy nights ahead. Spoon the fully cooled chicken and sauce into freezer-safe containers (leave out rice or noodles for best results). It’ll keep for up to two months. Defrost overnight in the fridge before reheating to preserve that tender chicken texture.
Reheating
To reheat Spicy Thai Peanut Chicken, gently warm it in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce if needed. Stir occasionally until heated through. It’s also microwave-friendly—just cover loosely to trap moisture and heat in 1-minute intervals, stirring between bursts.
FAQs
Can I use chicken breast instead of chicken thighs?
Definitely! Chicken breast works, but thighs are juicier and a bit more forgiving, especially if you have a tendency to overcook lean meats. If using breast, reduce the cook time slightly and keep an eye on the doneness so it stays tender.
Is this dish very spicy?
The spice level in Spicy Thai Peanut Chicken is completely adjustable. Use less sriracha (or skip it for a mild dish), or go wild if you love heat. You can always add hot sauce at the table to customize each serving.
Can I make this gluten-free?
Absolutely! Swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos. Check your other ingredients to ensure they’re gluten-free, and you’re good to go.
What’s the best type Main Course
Smooth, unsweetened peanut butter works best for a silky sauce that coats the chicken and veggies evenly. Natural or classic both work, just avoid chunky varieties for this recipe so the sauce isn’t gritty.
How do I keep veggies crisp and not soggy?
Sauté the bell pepper and broccoli just until tender-crisp, then immediately add the sauce and finish cooking everything together. Cooking on medium-high heat and not overcrowding the skillet helps lock in that wonderful crunch.
Final Thoughts
Now that you have everything you need, I hope you’ll dive into making Spicy Thai Peanut Chicken for your next weeknight dinner. It’s the kind of dish that wins over crowds and brightens any evening with bold, exciting flavors. Trust me—your taste buds will thank you!
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Spicy Thai Peanut Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful Spicy Thai Peanut Chicken recipe that combines tender chicken pieces with a creamy peanut sauce, vegetables, and aromatic spices. This Thai-inspired dish is perfect for a quick and satisfying weeknight meal.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
Veggies:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- ½ cup chicken broth
- 2 tablespoons lime juice
Garnish:
- ¼ cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
Serving:
- Cooked rice or noodles for serving
Instructions
- Cook Chicken: Heat vegetable oil in a skillet, add chicken, cook until golden, and set aside.
- Sauté Veggies: Cook bell pepper and broccoli, add garlic and ginger.
- Make Sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and broth.
- Cook Together: Pour sauce over veggies, add chicken, simmer, and toss to coat.
- Finish: Stir in lime juice, top with peanuts and cilantro, and serve with rice or noodles.
Notes
- Adjust spice level by altering sriracha.
- Chicken breast can be used instead of thighs.
- For a gluten-free option, use tamari in place of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: about 1 ½ cups with sauce
- Calories: 460
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 120 mg
