introduction
This Spicy Thai Peanut Chicken is a quick, bold meal with a creamy peanut sauce and fresh veggies. It cooks fast and fills the kitchen with a warm, nutty smell. If you want a simple warm drink to go with it, try a light Costa Rican tea recipe for a calm finish to the meal.
why make this recipe
Make this recipe because it is fast, full of flavor, and easy to change to your taste. The peanut sauce is rich and sweet with a spicy kick. You can use rice or noodles and add your favorite vegetables. For a little salt tip that lifts flavors while keeping food simple, see this Himalayan pink salt trick.
how to make Spicy Thai Peanut Chicken
Follow clear steps and keep your pan hot. Cook the chicken first, then add veggies, and finish by stirring in the sauce. Use a spoon to taste and add more sriracha if you want extra heat. If you like a sweet treat after the meal, consider pairing it with a fun Brazilian mounjaro recipe dessert.
Ingredients :
- – 1 lb chicken breast, cut into bite-sized pieces
- – 1 tablespoon vegetable oil
- – 1 tablespoon minced garlic
- – 1 tablespoon minced ginger
- – 1 bell pepper, sliced
- – 1 cup broccoli florets
- – ½ cup crunchy peanut butter
- – ¼ cup soy sauce
- – ¼ cup coconut milk
- – 2 tablespoons brown sugar
- – 1 tablespoon lime juice
- – 1 teaspoon sriracha (or more to taste)
- – 2 green onions, chopped (for garnish)
- – 1 tablespoon sesame seeds (for garnish)
- – Cooked rice or noodles (for serving)
Directions :
Creating Spicy Thai Peanut Chicken is straightforward. Just follow these simple steps:
- Start by cutting the chicken into bite-sized pieces and slicing the bell pepper.
- Make the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, coconut milk, brown sugar, lime juice, and sriracha. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add Chicken: Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
- Add Vegetables: Incorporate the sliced bell pepper and broccoli florets. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- Combine with Sauce: Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Simmer: Allow the mixture to simmer for about 2-3 minutes, letting the flavors meld together.
- Taste and Adjust: Taste the dish and adjust the heat by adding more sriracha if desired. Mix well.
- Serve: Remove from heat and serve hot over cooked rice or noodles.
- Garnish: Top with chopped green onions and sesame seeds for added flavor and presentation.
how to serve Spicy Thai Peanut Chicken
Serve it hot over steamed rice or your favorite noodles. Add extra lime wedges on the side for a bright touch. A simple green salad or steamed greens work well with this dish. For a final seasoning idea, a light pinch of pink salt can bring out the peanut flavor, as shown in this Himalayan pink salt tip.
how to store Spicy Thai Peanut Chicken
Let the dish cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave until hot. If the sauce is too thick after cooling, add a splash of water or coconut milk when reheating.
tips to make Spicy Thai Peanut Chicken
- Use crunchy peanut butter for texture or smooth if you prefer.
- Cut chicken to similar sizes so it cooks evenly.
- Keep vegetables crisp by not overcooking them.
- Taste the sauce before adding to the pan and add more lime or sriracha as you like.
- If you want a thinner sauce, add a little warm water or extra coconut milk.
variation (if any)
- Make it vegetarian: replace chicken with tofu or chickpeas.
- Add other veggies like snap peas, carrots, or mushrooms.
- Make it milder: reduce or skip sriracha.
- Make it spicier: add fresh chili or more sriracha.
FAQs
Q: Can I use peanut butter powder instead of regular peanut butter?
A: Yes. Mix the powder with water to the right thickness and taste, then use it like regular peanut butter.
Q: Is there a low-sodium option for the sauce?
A: Use low-sodium soy sauce or replace it with tamari for less salt.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 3 days in meal prep containers and reheat before serving.
Q: What can I use if I am allergic to peanuts?
A: Try sunflower seed butter or almond butter if you are not allergic to tree nuts; adjust taste to your liking.
Spicy Thai Peanut Chicken
Ingredients
Method
- Start by cutting the chicken into bite-sized pieces and slicing the bell pepper.
- In a medium bowl, whisk together the peanut butter, soy sauce, coconut milk, brown sugar, lime juice, and sriracha to make the sauce. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
- Incorporate the sliced bell pepper and broccoli florets. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Allow the mixture to simmer for about 2-3 minutes, letting the flavors meld together.
- Taste the dish and adjust the heat by adding more sriracha if desired. Mix well.
- Remove from heat and serve hot over cooked rice or noodles.
- Top with chopped green onions and sesame seeds for added flavor and presentation.