Description

Craving a meal that’s rich, comforting, and loaded with flavor? This Thai Peanut Chicken checks all the boxes. Juicy chicken pieces are smothered in a velvety peanut sauce with hints of garlic, soy, and coconut. It’s the kind of recipe that tastes like takeout but comes together in less than half an hour. Pair it with fluffy rice or slurp-worthy noodles, and you’ve got a family-approved dinner that’s equal parts simple and delicious.

Ingredients

Scale

4 boneless, skinless chicken breasts (around 1½ pounds)
2 fresh garlic cloves, finely minced
¼ cup low-sodium soy sauce
⅓ cup creamy natural peanut butter
½ cup full-fat coconut milk
Salt and freshly ground pepper, to taste
1 tablespoon neutral oil (like vegetable or canola)

Instructions

Prep the Chicken
- Slice the chicken into bite-sized chunks. Sprinkle with salt and pepper to season.
Cook the Chicken
- Heat oil in a large skillet over medium-high. Add the chicken pieces and sauté until golden and fully cooked—about 5–7 minutes. Transfer to a plate and set aside.
Make the Sauce
- In the same pan, lower the heat to medium. Toss in the garlic and cook for a quick 30–60 seconds until fragrant. Stir in the soy sauce, peanut butter, and coconut milk. Whisk until smooth and creamy.
Bring It All Together
- Return the chicken to the skillet and toss everything in that dreamy peanut sauce. Let it bubble gently for 2–3 minutes to heat through.
Serve It Up
- Plate the chicken hot, with steamed rice or noodles. Add a sprinkle of chopped peanuts or fresh cilantro for garnish if you’re feeling fancy.

Notes

✨ Pro Tip: Want extra depth of flavor? Marinate the chicken in soy sauce and garlic for 30 minutes before cooking.

Nutrition

Serving Size: 1 serve (approx. 250g)
Calories: 450 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 99 mg