If you are craving a vibrant, flavorful dish that packs a punch and delivers comfort in every bite, this Spicy Thai Peanut Chicken Recipe is an absolute winner. It balances the creamy richness of peanut butter with the fiery kick of sriracha and the tang of rice vinegar, creating a sauce that lovingly coats tender chicken and fresh vegetables. Whether you’re cooking for family, friends, or treating yourself, this dish promises a delightful medley of textures and tastes that will have everyone coming back for seconds.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Spicy Thai Peanut Chicken Recipe. Each component plays an essential role in bringing authentic flavors, pleasing textures, and that irresistible color contrast to your plate.
- 1 pound boneless, skinless chicken thighs: Juicy and flavorful, these provide a tender base that soaks up the sauce beautifully.
- 2 tablespoons vegetable oil: Perfect for stir-frying, it helps to cook the chicken evenly without overpowering the other flavors.
- 1 red bell pepper: Adds a pop of sweet crunch and vibrant red color to brighten the dish.
- 1 cup shredded carrots: Offers subtle sweetness and a lovely crisp texture contrast.
- 3 green onions: Used fresh as a garnish, they deliver a mild oniony sharpness that elevates each bite.
- 1/4 cup chopped fresh cilantro: Adds fresh, herbaceous notes that balance the spicy richness.
- 1/4 cup chopped peanuts: Provides a delightful crunch and nutty depth on top.
- Cooked jasmine rice: The perfect fluffy bed to soak up all that luscious spicy peanut sauce.
- For the spicy peanut sauce:
- 1/2 cup creamy peanut butter: Creaminess and richness that is the heart of the sauce.
- 1/4 cup low-sodium soy sauce: Adds umami and saltiness without overwhelming the other flavors.
- 2 tablespoons rice vinegar: Brings a hint of acidity to lighten the sauce.
- 2 tablespoons honey: Balances heat and acidity with natural sweetness.
- 1 tablespoon sesame oil: Adds a toasty, fragrant finish to the sauce.
- 1 tablespoon sriracha: Supplies the spicy kick; adjust to taste for your preferred heat level.
- 1 teaspoon grated fresh ginger: Introduces warmth and subtle zest.
- 2 cloves garlic, minced: A savory punch to round out the flavor profile.
- 1/3 cup warm water: Used to thin the sauce to the perfect consistency for coating the chicken and veggies.
How to Make Spicy Thai Peanut Chicken Recipe
Step 1: Prepare the Spicy Peanut Sauce
Start by whisking together the creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, fresh ginger, garlic, and warm water in a small bowl. This combination creates a smooth, luscious sauce that perfectly balances sweet, spicy, tangy, and nutty flavors. Setting it aside allows the ingredients to marry while you prepare the rest.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the bite-sized chicken pieces and cook until they are beautifully browned and cooked through, roughly 6 to 8 minutes. The caramelization adds extra flavor and locks in juiciness. Remove the chicken from the pan and set it aside to keep warm.
Step 3: Stir-Fry the Vegetables
Using the same pan, toss in the sliced red bell pepper and shredded carrots. Stir-fry for 3 to 4 minutes until they soften slightly but still maintain a satisfying crunch. This quick cooking locks in vibrant color and freshness, giving the dish its signature crispness.
Step 4: Bring It All Together
Return the cooked chicken back to the pan with the vegetables. Pour in the spicy peanut sauce and toss everything thoroughly to coat each piece evenly. Let it cook for another 2 to 3 minutes until the sauce is warmed through and clings delightfully to the chicken and veggies. This step infuses every bite with that delicious, sticky peanut flavor you crave.
How to Serve Spicy Thai Peanut Chicken Recipe
Garnishes
Sprinkle sliced green onions, chopped fresh cilantro, and crunchy chopped peanuts atop your chicken for not only an inviting appearance but layers of fresh brightness and texture that elevate the entire dish.
Side Dishes
This Spicy Thai Peanut Chicken Recipe shines best served over steaming jasmine rice that soaks up every bit of the rich, flavorful sauce. For a lighter option, try it alongside steamed or stir-fried greens like bok choy or snap peas to add a refreshing, crisp counterpoint.
Creative Ways to Present
Feel free to get creative by serving this dish in lettuce wraps for a fun, handheld experience or tossing it with noodles for a comforting Thai-inspired peanut noodle bowl. Each presentation offers its own unique and delicious adventure!
Make Ahead and Storage
Storing Leftovers
Place any leftover Spicy Thai Peanut Chicken in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making it just as exciting to enjoy the next day.
Freezing
This dish freezes well for up to one month. Freeze in a suitable container or freezer bag, making sure to leave some space for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat leftover Spicy Thai Peanut Chicken in a skillet over medium heat or in the microwave until warmed through. You may want to add a splash of water to loosen the sauce if it has thickened after storage.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work perfectly if you prefer a leaner cut, though thighs tend to stay juicier and more flavorful. Just be careful not to overcook breasts to keep them tender.
How can I make this dish vegetarian?
Swap the chicken for firm tofu or even tempeh. Press and cube the tofu, then follow the same cooking steps for a delicious vegetarian version of this spicy Thai peanut sensation.
Is there a way to adjust the spice level?
Definitely! You can control the heat by reducing or increasing the amount of sriracha, or by adding a pinch of red pepper flakes for extra fire. This recipe is very flexible to suit your spice tolerance.
What should I use if I don’t have peanut butter?
Natural or creamy peanut butter is best for this recipe. If you have an allergy or simply don’t have any, try almond butter as a similar alternative, but note the flavor will be different.
Can I prepare the sauce ahead of time?
Yes! The peanut sauce can be made up to 2 days in advance and stored in the refrigerator. Give it a quick stir before using, as some ingredients may settle.
Final Thoughts
I truly hope you try this Spicy Thai Peanut Chicken Recipe soon because it’s one of those dishes that brings together bold flavors, simple ingredients, and quick preparation in the best way possible. Whether for a busy weeknight or a special gathering, it’s sure to become a beloved favorite in your recipe collection.
Print
Spicy Thai Peanut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Spicy Thai Peanut Chicken is a flavorful and easy stir-fry dish featuring tender chicken thighs cooked with crisp vegetables and coated in a creamy, spicy peanut sauce. Served over jasmine rice and garnished with fresh herbs and chopped peanuts, this dish offers a perfect balance of heat, sweetness, and savory notes for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 red bell pepper (sliced)
- 1 cup shredded carrots
- 3 green onions (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (for garnish)
- Cooked jasmine rice (for serving)
Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic (minced)
- 1/3 cup warm water (to thin the sauce)
Instructions
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, grated ginger, minced garlic, and warm water until smooth and well combined. Set the sauce aside to allow the flavors to meld.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken thighs and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add the sliced red bell pepper and shredded carrots. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender but still crisp, stirring frequently to prevent burning.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce over the chicken and vegetables, tossing everything together to coat evenly. Continue cooking for an additional 2 to 3 minutes until the sauce is heated through and slightly thickened.
- Serve: Serve the spicy Thai peanut chicken hot over cooked jasmine rice. Garnish with sliced green onions, fresh cilantro, and chopped peanuts for added flavor and crunch.
Notes
- For extra heat, add a pinch of red pepper flakes or increase the amount of sriracha in the sauce.
- Substitute chicken thighs with chicken breasts or tofu for a vegetarian option.
- This dish can be served with noodles instead of rice for a different texture.
- Use low-sodium soy sauce to reduce the sodium content if desired.
