Name: Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 teaspoon neutral oil (canola, avocado, or vegetable); 1/2 cup creamy peanut butter; 1/4 cup low sodium soy sauce; 2 tablespoons fresh lime juice; 2 tablespoons brown sugar or honey; 1 tablespoon rice vinegar; 1 to 2 teaspoons sriracha or other chili sauce; 2 teaspoons toasted sesame oil; 2 to 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/3 to 1/2 cup warm water; 1 red bell pepper, thinly sliced; 1 cup snap peas or green beans; 2 green onions, sliced; 1 small carrot, cut into matchsticks or shredded; chopped roasted peanuts; extra sliced green onion; lime wedges; fresh cilantro, chopped; cooked jasmine rice, brown rice, or rice noodles; steamed broccoli or cucumbers, for serving

Thai Peanut Chicken Recipe hits every craving at once: savory, nutty, a little sweet, and as spicy as you want it. It works for busy weeknights, meal prep fans, and anyone who wants takeout-style flavor in about 30 minutes total. I first cooked a version of this in a tiny apartment kitchen with one pan and a questionable spatula, so if I managed it there, you can absolutely nail it at home.

Why Make This Thai Peanut Chicken Recipe at Home

You control everything: heat level, sweetness, salt, and how saucy you like it. You skip mystery ingredients and still get that rich, creamy peanut sauce that clings to every bite of chicken.

You also save money and time compared to takeout, especially if you already keep peanut butter and soy sauce in the pantry. Leftovers taste even better the next day, so you cook once and eat twice.

“This Thai Peanut Chicken Recipe tastes like my favorite takeout, but fresher, saucier, and way more addictive. ★★★★★”

Ingredients You Need

Chicken

1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- Use thighs for juicier results; use chicken breast if you prefer leaner meat and cook it slightly less.
1 tablespoon cornstarch
- Helps the chicken brown and stay tender.
1 tablespoon soy sauce
1 teaspoon neutral oil (canola, avocado, or vegetable)

Peanut sauce

1/2 cup creamy peanut butter
- Shelf-stable pantry peanut butter works great; natural peanut butter works too, just stir it well.
1/4 cup low sodium soy sauce
2 tablespoons fresh lime juice
- Use bottled lime juice in a pinch, but fresh gives brighter flavor.
2 tablespoons brown sugar or honey
1 tablespoon rice vinegar
1 to 2 teaspoons sriracha or other chili sauce
- Adjust to your heat tolerance; start low if you cook for kids.
2 teaspoons toasted sesame oil
2 to 3 cloves garlic, minced
1 teaspoon fresh ginger, grated
- Use 1/2 teaspoon ground ginger if you do not have fresh.
1/3 to 1/2 cup warm water
- You thin the sauce to your preferred consistency.

Veggies (optional but recommended)

1 red bell pepper, thinly sliced
1 cup snap peas or green beans
2 green onions, sliced
1 small carrot, cut into matchsticks or shredded

You can toss in frozen stir fry veggies straight from the bag. Just cook them a bit longer so they heat through and release extra moisture.

Toppings

Chopped roasted peanuts
Extra sliced green onion
Lime wedges
Fresh cilantro, chopped (optional)

To serve

Cooked jasmine rice, brown rice, or rice noodles
Steamed broccoli or cucumbers on the side

Equipment

Large skillet or wok
Cutting board and sharp knife
Mixing bowl for sauce
Measuring cups and spoons
Spatula or wooden spoon
Small whisk or fork for mixing the peanut sauce

Tips & Mistakes

Cut chicken into even pieces so it cooks at the same speed and stays juicy.
Dry the chicken with paper towels before you add cornstarch so it browns instead of steams.
Pre-mix the peanut sauce in a bowl so you avoid clumps of peanut butter in the pan.
Start with less water in the sauce and thin it gradually until it coats a spoon but still flows.
Keep the heat at medium to medium high; very high heat can scorch the peanut sauce.
Add veggies that release lots of water, like zucchini, near the end so they do not water down the sauce.
Taste the sauce before you add it to the pan and adjust salt, lime, and sweetness to your liking.
Do not overcrowd the pan with chicken; cook in two batches if needed so you get browning instead of pale, soggy pieces.
Stir the sauce often once it hits the hot pan so it stays smooth and creamy.
If the sauce thickens too much, splash in a bit of water or chicken broth until it loosens.

How to Make Thai Peanut Chicken Recipe

Step 1: Prep the chicken

Pat the chicken pieces dry with paper towels. Toss them in a bowl with soy sauce, cornstarch, and oil until every piece looks coated. Set the bowl aside while you mix the sauce so the chicken absorbs the seasoning.

Step 2: Mix the peanut sauce

In a mixing bowl, add peanut butter, soy sauce, lime juice, brown sugar or honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Whisk until the mixture looks thick and smooth. Add warm water a little at a time and whisk until the sauce reaches a pourable, creamy consistency.

Step 3: Cook the chicken

Heat a large skillet or wok over medium high heat and add a drizzle of oil if the pan looks dry. Add the chicken in a single layer and let it sit for 2 to 3 minutes so it browns before you stir it. Cook, stirring occasionally, until the chicken cooks through and no pink remains in the center.

Step 4: Add veggies

Add bell pepper, snap peas or green beans, carrot, and most of the green onions to the pan. Stir and cook for 3 to 4 minutes until the veggies turn crisp tender. If you use frozen veggies, cook them until they heat through and most of the extra moisture cooks off.

Step 5: Sauce it up

Lower the heat to medium. Pour the peanut sauce over the chicken and veggies and stir to coat everything. Let it bubble gently for 2 to 3 minutes until the sauce thickens slightly and clings to the chicken.

Step 6: Adjust and finish

Taste a piece of chicken with sauce. Add a squeeze of lime if you want more brightness, a pinch of sugar if you want more sweetness, or a bit more sriracha if you want extra heat. Turn off the heat and sprinkle chopped peanuts and the remaining green onions over the top.

Step 7: Serve

Spoon Thai Peanut Chicken over hot rice or noodles. Add more sauce from the pan over the top. Garnish with extra peanuts, cilantro, and lime wedges.

Variations I've Tried

Swap chicken for shrimp and cook the shrimp just until they turn pink and opaque, then add the sauce. Use tofu for a vegetarian version and press it first so it crisps nicely in the pan. Try zucchini, broccoli, or baby corn when you want a veggie-heavy version.

Use crunchy peanut butter if you like more texture in the sauce. Add a spoonful of red curry paste to the peanut sauce when you want deeper, more complex flavor. Toss cooked rice noodles directly in the pan with the sauce and chicken to turn it into Thai Peanut Chicken Noodles.

How to Serve Thai Peanut Chicken Recipe

Serve Thai Peanut Chicken over fluffy jasmine rice, brown rice, or rice noodles so the sauce has something to soak into. Add a simple side like steamed broccoli, sliced cucumbers, or a crisp cabbage salad for freshness and crunch. Squeeze fresh lime over each bowl right before you eat to brighten the rich peanut flavor. If you pack it for lunch, keep the lime wedge and chopped peanuts separate so they stay fresh and crunchy.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over low to medium heat with a splash of water or broth until the sauce loosens and the chicken heats through.
Reheat in the microwave in short bursts, stirring between each burst, and add a spoonful of water if the sauce looks too thick.
Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating with a bit of extra liquid to refresh the sauce.