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To make Thai Peanut Chicken, gather these fresh ingredients: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1/4 teaspoon crushed red pepper flakes (adjust to taste) - Salt and pepper to taste - Chopped peanuts and fresh cilantro for garnish You can make this dish your own with optional add-ins. Consider: - Sliced carrots for extra crunch - Broccoli florets for more greens - Extra crushed red pepper for spice lovers - Sesame seeds for a nutty taste Serve your Thai Peanut Chicken over jasmine rice or rice noodles. This adds a nice base. Top it with chopped peanuts and fresh cilantro. For a zesty kick, add lime wedges on the side. Enjoy this tasty meal with family or friends for a delightful experience! {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1/4 teaspoon crushed red pepper flakes - Salt and pepper to taste - Chopped peanuts and fresh cilantro for garnish Make sure the chicken is in small pieces. This helps it cook fast and evenly. Slice the bell peppers and snap peas. Chop the green onions, garlic, and ginger. Have everything ready before you start cooking. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces. Season with salt and pepper. Cook for about 5-7 minutes. Stir often to avoid burning. You want the chicken to be golden brown and fully cooked. Once done, remove the chicken from the pan and set it aside. In a small bowl, mix the peanut butter, soy sauce, lime juice, honey, and crushed red pepper flakes. Whisk until smooth. This sauce adds a rich, nutty flavor to your dish. Adjust the spice to your taste if you like it hotter or milder. In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until it smells good. Then, add the sliced bell peppers and snap peas. Stir-fry for about 3-4 minutes. You want them to be tender but still crisp. Return the cooked chicken to the pan. Pour the peanut sauce over the chicken and veggies. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through. Remove from heat and stir in the chopped green onions. Your Thai Peanut Chicken is now ready to serve! Enjoy it over jasmine rice or rice noodles, garnished with chopped peanuts and fresh cilantro. To cook chicken well, use boneless, skinless thighs. They stay juicy and tender. Cut them into bite-sized pieces. This helps them cook evenly. Heat vegetable oil in a skillet over medium-high heat. Add the chicken and season it with salt and pepper. Cook for 5 to 7 minutes, stirring often. Look for a golden brown color. Make sure it is cooked through. If you follow these steps, your chicken will be great every time. If you like heat, add crushed red pepper flakes. Start with 1/4 teaspoon in the sauce. You can always add more later. If you want less spice, skip the flakes. You can also add some honey or maple syrup for sweetness. This will balance the heat. Taste the sauce before you pour it over the chicken. Adjust it to fit your taste buds. Store leftovers in an airtight container. This keeps them fresh. Let the dish cool before sealing it. You can keep it in the fridge for up to three days. For longer storage, freeze it. Place the cooled chicken in a freezer-safe bag. Make sure to remove as much air as possible. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. This way, you can enjoy your Thai Peanut Chicken again! Pro Tips Marinate for More Flavor: For an even richer taste, marinate the chicken in a mixture of soy sauce, lime juice, and ginger for at least 30 minutes before cooking. Adjust the Spice Level: Feel free to customize the heat by adding more or less crushed red pepper flakes, or even a splash of sriracha for an extra kick. Use Fresh Ingredients: Fresh ginger and garlic make a significant difference in flavor. If possible, avoid using pre-minced garlic or powdered ginger. Perfectly Cooked Vegetables: To maintain their vibrant color and crunch, stir-fry the vegetables just until they are tender-crisp and bright. {{image_2}} You can make this dish meat-free. For a vegetarian option, use tofu instead of chicken. Firm tofu works best. Press it to remove extra moisture. Cut it into bite-sized pieces and follow the same steps as chicken. For a vegan twist, ensure you use maple syrup instead of honey. This keeps it plant-based and just as tasty. If you want to switch proteins, consider shrimp or beef. Shrimp cooks fast and adds a nice flavor. Just toss it in the pan after the garlic and ginger. Beef works well too; use flank steak cut into strips. Cook it until brown, then add the sauce as you do with chicken. Both options offer a new take on the classic dish. Feel free to mix in your favorite veggies. Broccoli, carrots, and zucchini are great choices. You can also try bok choy or mushrooms for extra flavor. Just remember to adjust cooking times. Make sure the veggies stay crisp and colorful. Mixing vegetables can add fun textures and tastes to your meal. To store leftovers, first let the Thai Peanut Chicken cool. Place it in an airtight container. This will keep the dish fresh. You can store it in the fridge for up to 3 days. Make sure to label the container with the date. You can freeze Thai Peanut Chicken for later use. Put the cooled chicken in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can last in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat the chicken on the stovetop for the best taste. Use low heat to warm it slowly. You can also microwave it, but cover it to keep moisture in. Heat until hot throughout. If it seems dry, add a splash of water or broth to help. Yes, you can make Thai Peanut Chicken ahead of time. Cook the dish fully and let it cool. Store it in an airtight container in the fridge. It tastes great the next day! You can also prepare the sauce and chicken separately. This way, you keep the flavors fresh when you mix them later. If you cannot use peanut butter, try almond butter or sunflower seed butter. Both give a nice flavor. You can also use tahini, which is made from sesame seeds. Each option will change the taste a bit, but they work well in the sauce. Yes, Thai Peanut Chicken can be gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Always check the labels on your ingredients. This ensures they do not contain gluten. Thai Peanut Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. If you want it to last longer, consider freezing it. In this blog post, we explored how to make Thai Peanut Chicken. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations and storage methods for leftovers. When making this dish, remember to adjust spice levels to suit your taste. You can use different proteins and vegetables to keep things fresh. This recipe is easy, fun, and sure to impress. Now, grab your ingredients and start cooking! Enjoy your delicious meal!

Thai Peanut Chicken

A delicious and flavorful dish featuring chicken and vegetables in a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 cup snap peas
  • 3 pieces green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • to taste salt and pepper
  • to taste chopped peanuts and fresh cilantro for garnish

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring frequently until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced red and yellow bell peppers and snap peas to the pan. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
  • Meanwhile, in a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and crushed red pepper flakes until smooth and well combined.
  • Return the cooked chicken to the pan with the vegetables. Pour the peanut sauce over the chicken and veggies, stirring until everything is evenly coated. Cook for an additional 2-3 minutes until heated through.
  • Remove from heat and stir in the chopped green onions.

Notes

Serve over jasmine rice or rice noodles, garnished with chopped peanuts and fresh cilantro. Enjoy with lime wedges on the side for an extra zing!
Keyword chicken, peanut sauce, stir-fry