Description
This Easy Thai Peanut Chicken recipe combines tender cubed chicken with crisp broccoli and vibrant red bell peppers in a creamy, flavorful peanut sauce. Cooked quickly in a skillet and finished with fresh cilantro and chopped peanuts, this dish is a perfect weeknight dinner that’s both satisfying and packed with Thai-inspired flavors.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds chicken, cubed
- 2 tablespoons vegetable oil
- 1.5 cups broccoli florets
- 1 red bell pepper, chopped
Peanut Sauce
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons canned coconut milk
- 1.5 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
Garnish
- Fresh cilantro
- Chopped peanuts
Instructions
- Cook the Chicken and Vegetables: Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed chicken along with the broccoli florets and chopped red bell pepper. Cook and stir for about 10 minutes, or until the chicken is fully cooked and no longer pink inside, and the vegetables are tender-crisp.
- Prepare the Peanut Sauce: While the chicken cooks, whisk together the peanut butter, soy sauce, honey, canned coconut milk, rice vinegar, sesame oil, ground ginger, and garlic powder in a small bowl until smooth and well combined.
- Combine Chicken and Sauce: Pour the prepared peanut sauce over the cooked chicken and vegetables in the skillet. Stir thoroughly to evenly coat everything with the creamy sauce and heat through for 1-2 minutes.
- Serve and Garnish: Serve the Thai peanut chicken over a bed of steamed rice. Garnish with fresh cilantro leaves and a sprinkle of chopped peanuts for added texture and flavor.
Notes
- Use natural peanut butter for a smoother and less sweet sauce.
- Adjust the amount of soy sauce and honey to taste depending on your preferred balance of salty and sweet.
- For a spicier twist, add a pinch of red pepper flakes or a dash of sriracha to the peanut sauce.
- This dish pairs well with jasmine or basmati rice.
- To make it gluten-free, use gluten-free soy sauce or tamari.
