Can I use chicken breast instead of thighs?

Yes! Just watch the cook time closely—chicken breast can dry out faster. Pull it as soon as it reaches 160°F , and let it rest.

Can I make Thai Peanut Chicken ahead of time?

Totally. You can: Make the sauce 1–2 days ahead and refrigerate it. Marinate the chicken up to 8 hours (don’t go longer or the texture can get weird).

How do I store leftovers?

Store chicken and sauce separately if you can (best texture). Keep in an airtight container in the fridge for up to 3–4 days . Reheat gently so the sauce doesn’t split—microwave in short bursts or warm on the stovetop.

What goes well with it besides rice?

Rice is classic, but it’s also great with: Steamed broccoli Cucumber salad Stir-fried veggies Lettuce wraps (hello, lighter option!)

Thai Peanut Chicken: 30-Minute Easy Power Dinner

Name: Thai Peanut Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; 1 cup unsweetened full-fat coconut milk (from a can); 2 tablespoons fresh lime juice; 2 tablespoons soy sauce or fish sauce; 1½ tablespoons packed brown sugar; 1 teaspoon ground ginger; 1 tablespoon minced garlic; ½ teaspoon crushed red pepper flakes (plus more to taste); 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; Cooked white or brown rice; Chopped peanuts; Chopped cilantro; Chopped green onions; Lime wedges

Description

Creamy, saucy Thai Peanut Chicken made with juicy chicken thighs and a rich coconut peanut sauce. Easy enough for weeknights, bold enough to crave again tomorrow.

Ingredients

Scale

For the Peanut Sauce

½ cup creamy peanut butter
1 cup unsweetened full-fat coconut milk (from a can)
2 tablespoons fresh lime juice
2 tablespoons soy sauce or fish sauce
1½ tablespoons packed brown sugar
1 teaspoon ground ginger
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes (plus more to taste)

For the Chicken

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

For Serving (Optional)

Cooked white or brown rice
Chopped peanuts
Chopped cilantro
Chopped green onions
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes until smooth.
Transfer 1 cup of the sauce to a small bowl, cover, and refrigerate for serving later.
Pour the remaining sauce over the chicken pieces in a baking dish and toss until fully coated.
Cover and refrigerate for at least 1 hour and up to 8 hours, stirring once if possible.
To broil: Preheat broiler to high. Place chicken on skewers or a wire rack over a baking sheet. Broil for about 6 minutes, until internal temperature reaches 160°F.
OR
To grill: Preheat grill to medium-high (375–450°F). Grill chicken over indirect heat for 6 minutes per side until cooked through.
Remove chicken from heat and let rest for 5 minutes.
Serve over rice with reserved peanut sauce and desired garnishes.

Notes

Chicken thighs stay juicier than breasts, but either works.

If sauce thickens too much, thin with a splash of warm coconut milk or water.

Don’t skip the lime at the end—it brightens everything.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling or Broiling
Cuisine: Thai

Nutrition

Serving Size: 1 bowl (with rice)
Calories: 560 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 135 mg