Why You’ll Love This Thai Peanut Chicken Recipe
If you love bold flavors, you’ll absolutely adore this Thai Peanut Chicken recipe. The combination of creamy peanut butter and rich coconut milk creates a sauce that’s both savory and slightly sweet.
As it simmers, the aromatic hints of garlic and ginger fill your kitchen, making your taste buds tingle with anticipation. Plus, the tender chicken absorbs all those incredible flavors, ensuring each bite is a delightful experience.
It’s easy to make, too, which means I can whip it up on busy weeknights. Trust me, once you try this dish, it’ll quickly become a family favorite. Enjoy the boldness!
Ingredients of Thai Peanut Chicken
To whip up a delicious Thai Peanut Chicken, you’ll need a handful of ingredients that come together to create something truly special. It’s amazing how a few simple items can transform into a fragrant, mouthwatering dish that feels like a warm hug.
So, let’s gather what we need before we plunge into the cooking process. Trust me, once you have these ingredients ready to go, you’ll be on your way to a dinner that’s sure to impress.
Ingredients for Thai Peanut Chicken
- 1 (14 ounce) can light unsweetened coconut milk
- 1/4 cup creamy peanut butter
- 1/3 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons red curry paste
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4–6 chicken legs or thighs (you can remove the skin if you prefer)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, snipped
- Hot cooked rice, for serving
Now, let’s talk about some of these ingredients. If you’re not a fan of spice, you might want to adjust the cayenne pepper because it can pack a punch.
And hey, if you’re feeling adventurous, try adding some veggies like bell peppers or snap peas to the mix. They’ll not only add color but also a nice crunch.
And let’s not forget about the fresh cilantro—it’s not just a garnish; it adds a burst of freshness that really ties everything together.
How to Make Thai Peanut Chicken
Alright, let’s plunge into the wonderful world of making Thai Peanut Chicken.
First things first, grab that 1 (14 ounce) can of light unsweetened coconut milk and your 1/4 cup of creamy peanut butter. In a medium saucepan, whisk them together until they’re nearly smooth—think of it as a little workout for your arm.
Next, you’re going to add a 1/3 cup of chicken broth, along with 2 tablespoons of soy sauce, 2 tablespoons of seasoned rice vinegar, 1 tablespoon of packed brown sugar, 1 tablespoon of toasted sesame oil, 2 teaspoons of red curry paste, 1 teaspoon of grated fresh ginger, 1 clove of minced garlic, and 1/4 teaspoon of cayenne pepper.
Bring that lovely mixture to just boiling over medium-high heat, then reduce the heat and let it simmer uncovered for about 15 minutes. Give it a stir every now and then because, let’s face it, nobody wants anything to stick to the bottom of the pan.
Now, while that sauce is simmering away, let’s prepare the chicken. Preheat your oven to 300 degrees F, and in a resealable plastic bag, toss together 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
Add your 4–6 chicken legs or thighs, shaking the bag to coat each piece evenly. It’s kind of like giving them a cozy little flour bath. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat, and brown the chicken in batches, turning them occasionally—maybe channel your inner chef and flip them like a pro.
Once browned, transfer the chicken to an ungreased 2-quart rectangular baking dish, and pour that delicious peanut butter sauce over the top. Cover it loosely with foil, pop it in the oven, and bake for an hour, occasionally spooning sauce over the chicken or giving it a gentle turn for even cooking.
About 20-30 minutes before it’s done, remove the foil and let it bake uncovered. You want the chicken to be very tender and soaked in that heavenly sauce.
When it’s finally ready, serve it over some hot cooked rice, and don’t forget to sprinkle it with fresh cilantro. Trust me, that little burst of freshness makes all the difference.
And there you have it—your very own Thai Peanut Chicken, ready to impress your taste buds and anyone lucky enough to share it with you. Enjoy!
Thai Peanut Chicken Substitutions & Variations
After whipping up that delicious Thai Peanut Chicken, you might find yourself wondering how to switch things up or cater to different tastes.
You can easily swap chicken for tofu or shrimp for a vegetarian or seafood option. If you’re looking to add some crunch, toss in chopped bell peppers or snap peas. For a spicier kick, increase the cayenne or add sliced jalapeños.
You could also use almond butter instead of peanut butter for a different flavor. Finally, try serving it with quinoa or cauliflower rice for a healthier twist.
Experiment and make this dish your own!
Additional Tips & Notes
While preparing your Thai Peanut Chicken, keep in mind a few tips to elevate your dish.
First, marinate the chicken for a few hours or overnight; this enhances flavor. Use fresh ginger and garlic for a more vibrant taste.
If you prefer a spicy kick, adjust the cayenne pepper to your liking. To thicken the sauce, simmer it longer or add a cornstarch slurry.
Finally, don’t skip the fresh cilantro—it adds brightness. Serve this dish over jasmine rice for an authentic touch.
Enjoy experimenting with the recipe; your personal twists will make it uniquely yours!