Thai Peanut Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
Thai Peanut Chicken
Description
Thai Peanut Chicken features bite-sized chicken breast pieces sautéed with onion, garlic, and ginger to build flavor in a hot skillet. The sauce is composed of sweet chili sauce, tomato sauce or ketchup, crunchy peanut butter, chili powder, optional dark brown sugar, and unsweetened coconut milk with salt added for seasoning. After combining, the mixture is brought to a boil then simmered covered for about 20 minutes to tenderize the chicken and thicken the sauce. For a thicker consistency, cornstarch slurry can be added near the end.
The resulting dish offers a creamy, slightly spicy, and nutty profile with tropical sweetness from coconut milk and warmth from chili powder. The peanut butter adds body and crunch if crunchy style is used. Garnishing with fresh cilantro and chopped roasted peanuts adds fresh and textural contrast.
This dish is served over steamed rice, balancing richness with plain grain and making for a satisfying meal that highlights familiar Thai-inspired flavors without complicated preparation. It can be adjusted for spice preference by varying chili powder.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 1 inch ginger root minced, piece
- 1 pound chicken breast , cut into bite-sized pieces
- 2 tablespoons sweet chili sauce (click link for homemade chili sauce recipe)
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons peanut butter crunchy
- 1 tablespoons chili powder
- chili powder highly recommended!, homemade
- 1 teaspoon dark brown sugar (optional; paleo: omit)
- 14 ounce coconut milk unsweetened
- 1 teaspoon salt
- cilantro fresh chopped for garnish
- peanuts chopped, roasted, for garnish
Instructions
- Heat the oil in skillet over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. If the sauce is too thin for your liking, dissolve a tablespoon of cornstarch in 2 tablespoons of water, stir it into the sauce, and simmer or another minute until thickened. Add salt to taste.Serve over steamed rice garnished with cilantro and chopped roasted peanuts.
User Reviews
Overall Rating
4.9
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