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
Scale
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.
