From the very first bite, Spicy Thai Peanut Chicken sweeps you off to bustling night markets, where bold flavors meet irresistible textures. This recipe blends juicy chicken, crisp vegetables, and a creamy, spicy peanut sauce for an easy weeknight dinner that tastes like a special occasion. If you love meals that balance heat, salty-sweet, and crunch, get ready—this is about to become a new favorite!
Ingredients You’ll Need
The key to Spicy Thai Peanut Chicken is using simple, vibrant ingredients that showcase the magic of Thai-inspired cooking. Every element here adds something special—whether it’s color, texture, or a jolt of bold flavor that ties the dish together.
- Chicken thighs or breasts: Boneless and skinless, cut into bite-sized pieces for tenderness and quick cooking.
- Vegetable oil: Essential for stir-frying and helping all those flavors meld beautifully.
- Red bell pepper: Sliced for a sweet, colorful crunch that stands out in each bite.
- Shredded carrots: Adds subtle sweetness and lovely orange flecks throughout the dish.
- Green onions: Chopped, these lift the dish with a pop of freshness and mild onion flavor.
- Roasted peanuts: Chopped and used both for mixing and garnishing, they bring authentic crunch and nutty aroma.
- Fresh cilantro (optional): Chopped for garnish, it adds a bright, herbal finish if you like cilantro’s zesty flair.
- Jasmine rice: Fluffy and fragrant, it’s the perfect base to soak up that irresistible sauce.
- Creamy peanut butter: Forms the heart of the spicy Thai peanut sauce, delivering a luscious, nutty backdrop.
- Soy sauce: Adds depth and that unmistakable savory umami punch.
- Fish sauce: Just a splash for authentic Thai flavor and extra dimension—don’t skip it!
- Rice vinegar: A touch of tartness to keep the sauce lively and balanced.
- Brown sugar: Soft sweetness that smooths out the heat and saltiness.
- Fresh lime juice: Brightens up everything with a zesty kick.
- Sriracha: Bringing the heat! Adjust to your perfect level of spicy.
- Fresh ginger: Grated for aromatic warmth with every bite.
- Garlic: Minced for savory undertones and classic Thai aroma.
- Warm water: Just enough to thin the sauce to your preferred consistency.
How to Make Spicy Thai Peanut Chicken
Step 1: Whisk Together the Spicy Thai Peanut Sauce
Start by preparing your sauce, which is truly the soul of this dish. In a small bowl, whisk all the sauce ingredients—peanut butter, soy sauce, fish sauce, rice vinegar, brown sugar, lime juice, sriracha, ginger, garlic, and warm water—until smooth and creamy. Add the water a little at a time; you want a sauce that flows easily but still clings to a spoon.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and let them sit for a minute or two so they caramelize beautifully on one side. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside—you’ll add it back soon!
Step 3: Sauté the Veggies
In the same pan, toss in your sliced red bell pepper and shredded carrots. Sauté for 3–4 minutes, just until they start to soften but still have a bit of snap. This quick cooking keeps the peppers and carrots vibrant and full of color and flavor.
Step 4: Pop Everything Back in the Pan
Return the cooked chicken to the skillet with those beautiful veggies. Pour in your luscious spicy Thai peanut sauce, and toss everything together so that every piece of chicken and veggie gets bathed in nutty, spicy goodness. Let it cook for another 2–3 minutes, just until it’s heated through and everything is well coated.
Step 5: Stir In Peanuts and Green Onions
Sprinkle in the chopped roasted peanuts and green onions, stirring everything just to combine. Those peanuts add the crunch you crave, while the green onions wake up all the flavors right at the end.
Step 6: Serve and Garnish
Spoon the Spicy Thai Peanut Chicken over bowls of jasmine rice. Top with extra peanuts and chopped fresh cilantro for a gorgeous and restaurant-worthy finish.
How to Serve Spicy Thai Peanut Chicken
Garnishes
A generous sprinkle of chopped roasted peanuts and a scattering of fresh cilantro make every bowl of this Spicy Thai Peanut Chicken look stunning. If you love heat, add an extra drizzle of sriracha or a few slices of red chili on top for color and spice.
Side Dishes
Though this dish is a knockout on its own, it’s also fantastic alongside steamed or stir-fried greens (like bok choy or broccoli), quick-pickled cucumbers, or even a simple Thai-inspired cabbage slaw. For a little extra flair, serve with fresh lime wedges for squeezing over the top.
Creative Ways to Present
Try serving Spicy Thai Peanut Chicken in lettuce cups for a lighter, hand-held approach or pile it over rice noodles for a different twist. For an impressive dinner party, offer a “DIY” bowl bar with garnishes and sides so everyone can build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Thai Peanut Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making tomorrow’s lunch something to look forward to!
Freezing
If you want to store it longer, freeze in individual portions (without rice, if possible) for up to 2 months. Thaw overnight in the fridge for best texture—just know that the veggies will soften a bit more after freezing.
Reheating
For best results, warm leftovers gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. The microwave also works in a pinch—cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use chicken breast instead of thighs for Spicy Thai Peanut Chicken?
Absolutely! Both chicken breasts and thighs work brilliantly, but thighs will be a bit juicier and more forgiving if slightly overcooked. Just cut either into bite-sized pieces for the perfect texture.
Is there a way to make this recipe vegetarian?
Yes, you can easily swap the chicken for tofu or your favorite meat alternative. Also, replace the fish sauce with extra soy sauce or a vegetarian fish sauce to keep the signature flavor profile.
How do I make Spicy Thai Peanut Chicken gluten-free?
Simply use gluten-free tamari in place of regular soy sauce. Every other ingredient is naturally gluten-free, so this swap keeps the dish safe for gluten-sensitive friends and family.
Can I prep the peanut sauce ahead of time?
Definitely! The spicy Thai peanut sauce can be mixed up to 3 days in advance—just store it in a jar in the fridge and give it a quick whisk before using, adding a splash of water if it thickens.
What other vegetables can I use in Spicy Thai Peanut Chicken?
Feel free to get creative! Snap peas, broccoli, zucchini, or even mushrooms work well. Just sauté them alongside the bell peppers and carrots, adjusting cook time as needed.
Final Thoughts
Every time I make Spicy Thai Peanut Chicken, it’s a guaranteed hit—quick, colorful, and packed with addictive flavor. Whether it’s a last-minute weeknight dinner or a fun meal to share with friends, this is one dish that always brings pure joy to the table. Give it a try and watch it become your new go-to favorite, too!
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-Inspired
- Diet: Non-Vegetarian
Description
Spicy Thai Peanut Chicken is a flavorful and aromatic dish that combines tender chicken with a rich and savory peanut sauce. This Thai-inspired stir-fry is quick and easy to make, perfect for a delicious weeknight dinner.
Ingredients
For the spicy Thai peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1–2 teaspoons sriracha
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/3 cup warm water
Other Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted peanuts, plus extra for garnish
- 2 tablespoons chopped fresh cilantro (optional)
- cooked jasmine rice for serving
Instructions
- Prepare the peanut sauce: In a small bowl, whisk together all the peanut sauce ingredients until smooth. Add more water to thin if needed to reach a pourable consistency.
- Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Cook chicken pieces for 5–7 minutes until browned and cooked through. Remove and set aside.
- Sauté vegetables: In the same skillet, add bell pepper and carrots. Sauté for 3–4 minutes until slightly tender.
- Combine and finish: Return chicken to skillet, pour in peanut sauce, and toss to coat. Cook for 2–3 minutes until heated through. Stir in green onions and peanuts. Serve over jasmine rice, garnish with cilantro and extra peanuts.
Notes
- You can substitute almond butter for peanut butter for a different flavor.
- Adjust the spice level by altering the amount of sriracha used.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
