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- 500g chicken breast, cut into bite-sized pieces - 1 bell pepper, sliced (red or yellow) - 1 medium onion, sliced - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas - ½ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon lime juice - 1 teaspoon chili paste (adjust to taste) - Fresh cilantro - Chopped peanuts - 2 tablespoons vegetable oil I love using chicken breast in this dish. It cooks fast and stays juicy. Choose a bell pepper, any color works great. The onion adds a sweet taste, while garlic and ginger give a nice kick. Broccoli, carrots, and snap peas add crunch and color. Peanut butter is the star of the sauce. It gives creaminess and richness. Soy sauce adds saltiness, and honey brings a touch of sweetness. Lime juice adds brightness, while chili paste gives it some heat. For garnishes, fresh cilantro adds a fresh flavor. Chopped peanuts add a nice crunch. You can mix and match veggies, too. Just make sure you enjoy what you put in your dish. {{ingredient_image_1}} Start with 500g of chicken breast. Cut it into bite-sized pieces. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet. Stir-fry it for about 5 to 7 minutes. The chicken should turn golden brown and be fully cooked. Once done, remove it from the skillet and set it aside on a plate. Now, it's time for the veggies. In the same skillet, add sliced onion and bell pepper. Toss in 2 minced cloves of garlic and 1 tablespoon of minced ginger. Sauté these for 2 to 3 minutes until they are slightly tender. Then, add 1 cup of broccoli florets, julienned carrot, and 1 cup of snap peas. Stir-fry for another 3 to 4 minutes. This helps keep the veggies vibrant and crisp-tender. While the vegetables cook, let’s make the peanut sauce. In a bowl, mix ½ cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of lime juice, and 1 teaspoon of chili paste. Whisk these together until smooth. If you like it spicier, add more chili paste to taste. Now, return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything. Stir it all together until well coated. Heat it for about 2 to 3 minutes until everything is warm and flavors blend nicely. Taste it and adjust the seasoning if needed. Add more soy sauce or chili paste to make it just right. - Use vegetable oil for frying. It has a high smoke point. - Avoid olive oil, as it can burn easily. - Keep your heat medium-high. This helps cook the chicken fast. - Don’t overcrowd the skillet. Cook in batches if needed. - For crisp veggies, cook them just until tender. - Sauté them in the right order. Start with onions, then add peppers. - For a thicker sauce, add more peanut butter. - To thin it out, add water or more lime juice. - Taste as you mix. This helps you adjust the flavor. - Want more heat? Add extra chili paste. - For a sweeter sauce, increase the honey amount. - Try adding a splash of coconut milk for a twist. - Serve over steamed rice or noodles for a complete meal. - For a fresh touch, add cucumber slices on the side. - Garnish with fresh cilantro and chopped peanuts for crunch. - Use a colorful plate to make your dish pop. - Arrange the chicken and veggies in a circle. - Drizzle extra sauce on top for a beautiful finish. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your Thai peanut chicken, making it more vibrant and delicious. Adjust Spice Levels: Feel free to modify the amount of chili paste to suit your heat preference. Start with less and add more as needed. Meal Prep Friendly: This dish can be made in advance and stored in the refrigerator. Reheat it for a quick and tasty meal throughout the week. Garnish for Flavor: Don't skip the cilantro and chopped peanuts on top; they add freshness and a delightful crunch to the dish. {{image_2}} If you need gluten-free options, try tamari instead of regular soy sauce. Tamari is a great choice. It tastes similar but has no gluten. For those who follow a vegan or vegetarian diet, substitute chicken with tofu or tempeh. Both options soak up the peanut sauce well and add protein. To give your Thai peanut chicken a kick, add more chili paste. You can also sprinkle in some red pepper flakes for extra heat. If you prefer sweetness, add a bit more honey. Feel free to mix in different vegetables too! Zucchini, bell peppers, or bok choy can all work well. Just make sure to cook them until they are crisp-tender. You can serve Thai peanut chicken over rice or noodles for a filling meal. Both options soak up the sauce nicely. If you want something lighter, try it in wraps or lettuce cups. This makes for a fun, fresh way to enjoy the dish. Plus, it's perfect for sharing! Store leftover Thai peanut chicken in an airtight container. This keeps it fresh and tasty. Let it cool before sealing to avoid steam buildup. In the fridge, it lasts up to three days. When you want to reheat, use a skillet over medium heat. This helps keep the chicken and veggies tender. Add a splash of water or broth to prevent drying. Stir until heated through, about 5 minutes. You can freeze Thai peanut chicken for up to three months. Divide it into portions before freezing. Use freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. To thaw, place it in the fridge overnight. For a quick method, use the microwave on the defrost setting. Once thawed, reheat in a skillet for the best texture. In the fridge, Thai peanut chicken lasts about three days. If you freeze it, it can last up to three months. Always check for any off smells or changes in texture before eating. Thai Peanut Chicken is a tasty dish that features chicken and vegetables. It has a creamy peanut sauce that is both sweet and savory. You’ll enjoy flavors from garlic, ginger, and a hint of lime. The dish is colorful, easy to make, and great for family meals. Yes, you can! This recipe works well with pork, shrimp, or tofu. Each meat brings its own taste. Just adjust the cooking time. For shrimp, cook until pink. For tofu, choose firm or extra-firm and sauté until golden. The spice level can vary. This dish gets heat from chili paste. If you prefer less spice, use less chili paste. You can always add more later. Taste the sauce before serving to find your perfect heat. You can serve it with rice or noodles. Steamed jasmine rice goes well with it. You might also enjoy it with a fresh salad or spring rolls. These sides balance the rich flavors of the chicken. To make it healthier, you can use less peanut butter or choose a natural version. Swap regular soy sauce for low-sodium soy sauce. You can also add more vegetables, like spinach or zucchini, for extra nutrients. This article covers how to make Thai Peanut Chicken from scratch. We discussed essential ingredients, how to prep chicken, sauté vegetables, and create a smooth peanut sauce. You also learned tips for storing leftovers and meal variations. In conclusion, this dish is both fun and easy to make. Feel free to experiment with flavors and ingredients to match your taste. Enjoy your cooking adventure and delight in every bite of your Thai Peanut Chicken!

Thai Peanut Chicken

A delicious stir-fry featuring chicken and vegetables in a creamy peanut sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 piece bell pepper, sliced (red or yellow)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup broccoli florets
  • 1 piece carrot, julienned
  • 1 cup snap peas
  • 0.5 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon chili paste (adjust to taste)
  • 1 bunch fresh cilantro, for garnish
  • 0.25 cup chopped peanuts, for garnish

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced onion, bell pepper, garlic, and ginger. Sauté for 2-3 minutes until the vegetables are slightly tender.
  • Add the broccoli, carrot, and snap peas to the skillet. Continue to stir-fry for another 3-4 minutes until the vegetables are vibrant and crisp-tender.
  • While the vegetables are cooking, prepare the peanut sauce. In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and chili paste until smooth.
  • Return the cooked chicken to the skillet and pour the peanut sauce over the chicken and vegetables. Stir everything together until well coated and heated through, about 2-3 minutes.
  • Taste and adjust seasoning if needed, adding more soy sauce or chili paste for spice.
  • Serve your Thai peanut chicken hot, garnished with fresh cilantro and chopped peanuts.

Notes

Adjust the chili paste to your spice preference.
Keyword chicken, peanut sauce, stir-fry