Thai Peanut Chicken

Ingredients

Proteins & Main

• 1.5 lb (700 g) boneless, skinless chicken thighs — trim excess fat, cut into 1-inch strips for even cooking
• Salt and freshly ground black pepper — 1 tsp salt total; adjust after cooking

Peanut Sauce

• 3/4 cup smooth peanut butter — use natural for less sugar, stir before measuring
• 1/3 cup soy sauce — low-sodium preferred
• 2 tbsp fish sauce — optional for depth; omit for vegetarian adaptation
• 2 tbsp brown sugar or palm sugar — balances the salt
• 1/4–1/3 cup warm water — adjust to reach desired sauce thickness
• 2 tbsp lime juice — fresh; brightens the sauce
• 2–3 cloves garlic, minced — press or finely mince
• 1 tsp grated fresh ginger — optional but recommended
• 1 tsp chili paste or 1/2 tsp red pepper flakes — adjust to spice preference

Finishing & Garnish

• 2 tbsp neutral oil — vegetable or peanut oil for searing
• 2 green onions, thinly sliced — white and green parts separated
• 1/4 cup fresh cilantro, chopped — optional but recommended
• 1/4 cup chopped roasted peanuts — for texture and garnish
• Cooked jasmine rice or rice noodles — to serve

Notes

• Measure peanut butter by weight for consistency: roughly 190 g for 3/4 cup.
• Adjust water to control sauce viscosity: thinner for pouring, thicker for glazing.

Gathering Ingredients and Sourcing Substitutions

Freshness and Choice
Choose fresh chicken thighs over breasts for juiciness; thighs tolerate higher heat and longer saucing without drying. If using breasts, slice thinly and reduce cooking time by 2–3 minutes per side. For the peanut element, prefer unsweetened, unsalted peanut butter to control sodium and sweetness; stir natural peanut butter to recombine oils before measuring.
Substitutions with Impact

• Soy sauce: use tamari for gluten-free, coconut aminos for soy-free (increase amount slightly for saltiness).
• Fish sauce: omit for vegetarian; add 1/2 tsp miso paste dissolved in water for umami.
• Sweetener: palm sugar gives caramel depth; brown sugar is acceptable and dissolves faster.
• Heat: sambal oelek or Thai bird’s eye chiles yield different heat profiles—start conservative and adjust.

Produce and Pantry Tips
Buy limes that feel heavy for their size—more juice. Fresh garlic and ginger yield cleaner flavors than jarred; grate ginger fine to avoid fibrous bits. If peanuts are not roasted, toast them on a dry skillet for 3–5 minutes until fragrant, then cool before chopping. For texture control, reserve 1–2 tablespoons of chopped peanuts to sprinkle over finished dish rather than stirring all into the sauce.
Timing and Prep Strategy
Measure and arrange ingredients before starting: have sauce components weighed and nearby because once the pan is hot, steps proceed quickly. Marinate chicken 15–30 minutes for modest flavor infusion; for deeper penetration, marinate up to 2 hours but no longer to avoid texture breakdown from acids in the lime. Pat chicken dry before searing to ensure proper Maillard browning rather than steaming.

Equipment and Setup

Essential Cookware
Use a heavy-bottomed skillet or cast-iron pan for steady heat and even browning; a nonstick skillet reduces sticking but will not develop as much fond. A medium saucepan is useful if you prefer to combine and warm the peanut sauce separately. Have a mixing bowl and a whisk or sturdy spoon ready to emulsify the sauce.
Utensils and Tools

• Tongs — for turning chicken pieces without piercing and losing juices.
• Instant-read thermometer — target 165°F (74°C) internal for safety, but remove at 160°F and rest to finish carryover cooking for juicier meat.
• Microplane or fine grater — for ginger and lime zest to maximize aromatic oils.
• Mixing bowls and measuring spoons — measure sauces accurately to balance salt, sugar, and acid.

Heat Source and Oil
Set the stovetop to medium-high for initial searing. Use a neutral oil with a high smoke point (refined peanut oil, vegetable oil) to get a crisp outer surface without burning the sauce sugars. If finishing under a broiler for color, transfer pan carefully to avoid nonstick damage; use an ovenproof skillet.
Setup Workflow
Arrange mise en place in this order: chicken trimmed and salted; sauce components combined and tasted; garnishes prepared. Heat pan while you whisk the sauce to ensure sizzling when chicken hits the surface. Keep a small cup of warm water nearby to thin the sauce quickly if it becomes too thick during tossing.

Marinade, Sauce Assembly, and Prep Steps

Marinade Basics
Lightly marinate chicken in 1 tbsp soy sauce, 1 tsp oil, and 1/2 tsp lime juice for 15–30 minutes to season without breaking down meat fibers. Pat pieces dry before searing so the pan reaches high temperature and produces a good sear. Over-marinating in acid (lime) for more than 2 hours can make the meat mushy.
Sauce Assembly Technique
Combine peanut butter, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chili paste in a bowl. Whisk while gradually adding warm water, 1 tbsp at a time, until the sauce reaches a glossy, pourable consistency. A thinner sauce (about 1/3 cup water) is ideal for glazing and stir-frying; a thicker sauce (about 1/4 cup water) clings better for skewers or dipping. Taste and adjust: add more lime for acidity, sugar for balance, or soy for salt. If sauce tastes too sharp, a small knob (1/2 tsp) of neutral oil or coconut cream smooths it.
Prep Timing
Prepare garnishes and sides before cooking: cook jasmine rice and keep covered to steam; if using noodles, toss with a little oil to prevent sticking. Chop peanuts last so they stay crunchy. Slice green onions on an angle for visual length and faster wilting when sprinkled over warm sauce. Reserve a tablespoon of sauce for serving if you want a wetter, table-side drizzle.
Safety and Texture Tips
If using thicker peanut butter, warm it briefly in the microwave (10–15 seconds) to loosen and make whisking smoother; avoid overheating which can separate oils. Keep raw chicken separate from garnishes and cooked components to prevent cross-contamination. For uniform cooking, aim for similar-sized pieces and do not overcrowd the pan—work in batches if necessary.

Cooking Process: Searing, Saucing, and Finishing

Pan Temperature and Sear
Preheat the skillet over medium-high heat until a few drops of water skitter and evaporate. Add 2 tablespoons of neutral oil and swirl to coat. Add chicken pieces in a single layer without crowding—leave space so edges brown. Sear undisturbed for 2–3 minutes per side depending on piece thickness; look for a deep golden-brown crust. Use tongs to turn and sear additional exposed edges. If pieces are irregular, flatten thicker sections slightly to ensure uniform color and doneness.
Deglaze and Incorporate Sauce
Once chicken is seared, reduce heat to medium. If pan has excessive burnt bits, add 1–2 tablespoons warm water and scrape the fond with a wooden spoon; this deglazing incorporates savory bits into the sauce. Pour the prepared peanut sauce over the chicken gradually, stirring to coat. Simmer gently—avoid vigorous boiling which can cause the sauce to split or become grainy. Cook for 3–5 minutes with the sauce, stirring frequently until it thickens slightly and clings to the chicken. Target a glossy coating that leaves a sauce trail when stirred.
Doneness and Texture Cues
Check internal temperature with an instant-read thermometer; remove at 160°F (71°C) and rest 3–5 minutes—the carryover will reach 165°F (74°C). Visually, juices should run clear and the texture should be tender, not stringy. If sauce is too thick and sticky, add warm water 1 tablespoon at a time to loosen while tasting; if too thin, simmer a few more minutes to reduce.
Finishing Touches
Stir in sliced white parts of green onions during the last minute so they soften but retain bite. Off-heat, add lime zest or a squeeze of lime to brighten flavors and cut richness. Scatter chopped roasted peanuts and cilantro over the dish. For a glossy finish, add 1 teaspoon neutral oil off heat and toss; this smooths the sauce surface and enhances shine. Serve immediately over rice or noodles to maintain contrast between the warm, saucy chicken and the slightly drier carbohydrate base.

Serving, Sides, and Garnish Recommendations

Best Bases to Serve Over
Serve Thai Peanut Chicken over steamed jasmine rice for absorbent, fragrant starch that collects sauce, or over rice noodles for a slippery versus clinging texture. For lower carbs, serve over cauliflower rice or a bed of steamed vegetables; temper the sauce volume to avoid sogginess. If plating family-style, keep the sauce slightly looser so diners can spoon it over their portions.
Garnish for Flavor and Texture

• Chopped roasted peanuts — provide crunch contrast; toast if using raw peanuts.
• Sliced green onions — white parts for mild pungency, green parts for color.
• Cilantro and lime wedges — cilantro adds herbaceousness; lime adds bright acid to cut richness.
• Thinly sliced cucumber or pickled carrot — optional for fresh crunch and acidity.

Portioning and Plating
Spoon sauce-first onto the plate, then arrange chicken on top to show seared edges, finishing with a scatter of peanuts and herbs. For family-style bowls, keep extra sauce on the side to avoid over-saucing rice which can become heavy. If garnishing with toasted coconut or fried shallots, add just before serving to retain crispness.
Pairing and Temperature
Serve hot, not steaming, to allow aromatics to register without burning the palate. Pair with a crisp, cold side such as an Asian slaw tossed in light rice vinegar dressing to balance the peanut richness. For beverage pairing, neutral or slightly acidic drinks help cleanse the palate.

Storage, Make-Ahead, and Reheating Instructions

Short-Term Storage
Cool cooked chicken and sauce to near room temperature (no more than 2 hours out) then refrigerate in an airtight container. Store chicken and sauce together for convenience; the sauce will continue to hydrate the meat in the fridge. Use within 3–4 days for optimal texture and food safety. Label containers with date and contents if storing multiple items.
Freezing Guidance
For longer storage, freeze in portioned airtight containers or heavy-duty freezer bags for up to 2 months. Leave a small headspace if using containers because liquids expand when frozen. Thaw overnight in the refrigerator before reheating. Avoid freezing fresh herbs with the dish; add cilantro and green onions fresh after reheating to preserve color and texture.
Reheating Methods to Preserve Texture

• Stovetop — preferred: gently reheat in a skillet over medium-low heat with 1–2 tablespoons water or broth to loosen sauce, stirring frequently until warmed through. This restores some sheen and prevents the sauce from separating.
• Oven — reheat in a covered ovenproof dish at 325°F (160°C) until internal temperature reaches 165°F (74°C), about 10–15 minutes depending on portion size; uncover for the last 3–5 minutes to refresh texture.
• Microwave — use short bursts (30–45 seconds) at medium power, stirring between intervals and adding 1 tablespoon water if sauce is stiff; avoid overcooking which toughens chicken.

Quality Restoration Tips
If the peanut sauce has thickened excessively, whisk in warm water or a splash of coconut milk to smooth and re-emulsify. Taste after reheating and correct seasoning: add a squeeze of lime or a pinch of sugar to revive balance. Re-crisp any lost texture by quickly finishing reheated pieces under a hot broiler for 1–2 minutes to regain surface color—watch closely to prevent burning.
Make-Ahead Strategy
Prepare the peanut sauce up to 3 days ahead and refrigerate; warm gently before tossing with freshly cooked chicken to maintain the best texture. For events, cook chicken fully, cool, and keep warm in a low oven; prepare sauce warmed and pour over just before serving.

FAQs

Can I use chicken breast instead of thighs?
Yes. Adjust cooking time—slice breast thinly or pound to even thickness and sear 1.5–2 minutes per side depending on thickness; remove at 160°F (71°C) and rest to finish cooking. Marinate a shorter time to avoid drying.
How do I thin or thicken the peanut sauce?
To thin, add warm water or coconut milk 1 tablespoon at a time until desired consistency. To thicken, simmer gently to reduce liquid, stirring constantly to prevent sticking; for faster thickening, whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon water and cook 1–2 minutes until glossy.
Why did my sauce become grainy or split?
Overheating or rapid boiling can separate oils in the peanut butter. Cook sauce on medium-low heat and whisk continuously when combining. If separation occurs, remove from heat and whisk in a small amount of warm water or a teaspoon of neutral oil to reincorporate.
Can I make this dish vegetarian?
Yes. Replace chicken with firm tofu or tempeh, press out moisture, and pan-sear until golden. Use tamari or soy in place of fish sauce, and add 1/2 teaspoon miso dissolved in warm water for umami if needed. Cook tofu in the sauce briefly to absorb flavor.
How spicy is the dish and how to control heat?
Heat depends on your chili choice. Start with 1/2 teaspoon chili paste or 1/4 tsp red pepper flakes and increase after tasting. Add heat in stages: mix half into sauce, taste after simmering, then adjust. Balance heat with extra sugar or lime if it becomes too hot.
Is it better to cook sauce separately?
Both methods work. Cooking sauce separately allows precise control of thickness and prevents burning; combining in the pan with seared chicken builds flavor from the fond. If cooking separately, finish by tossing chicken in the warmed sauce for 1–2 minutes to marry flavors.
How to prevent peanuts from getting soggy?
Toast peanuts until golden, cool completely, and chop just before serving. Reserve a portion to sprinkle on each plated portion rather than stirring all into the sauce during reheating to keep maximum crunch.