Peanut Butter Chicken Thai

This peanut butter chicken is the ultimate weeknight dinner solution that transforms simple ingredients into a Thai-inspired feast in just 30 minutes. The rich, creamy peanut sauce coats tender chicken pieces and vibrant vegetables for a satisfying meal that feels like takeout but comes together faster than delivery.

I first created this recipe during a particularly hectic week when I needed something quick that would still impress my family. The empty plates and requests for seconds told me everything I needed to know this dish would become a regular in our meal rotation.

Ingredients

• Chicken breast: cut into 1 inch pieces creates the perfect protein foundation that cooks quickly and evenly
• Broccoli florets: add a nutritional powerhouse element that absorbs the peanut sauce beautifully
• Red bell peppers: bring sweet crunch and vibrant color that makes the dish visually appealing
• Julienned carrots: offer natural sweetness and additional nutrients that balance the savory elements
• Peanut sauce: delivers that irresistible creamy richness with the perfect balance of sweet salty and umami flavors
• Olive oil: ensures the chicken browns properly without sticking to the pan
• Salt and pepper: enhance all the flavors without overpowering the delicate balance

Step-by-Step Instructions

Prepare the Peanut Sauce:

Begin by whisking together all ingredients for your peanut sauce until smooth and creamy. Take a moment to taste and adjust seasonings according to your preference. The sauce should have a perfect balance of sweet nuttiness with a hint of tang and warmth. Set this aside while you cook the other components.

Cook the Chicken:

Heat your olive oil in a large nonstick skillet over medium heat until it shimmers slightly. Add your bite sized chicken pieces making sure they have space between them to properly brown. Season generously with salt and pepper then let the chicken cook undisturbed for about 2 minutes before stirring. Continue cooking for another 3 to 5 minutes until the chicken is golden on the outside and just cooked through. Remove the chicken to a clean plate while keeping all those flavorful juices in the pan.

Sauté the Vegetables:

Using the same pan with all those delicious chicken drippings add your broccoli and carrots first as they take longer to cook. Season with a pinch of salt and pepper then sauté for 2 to 3 minutes until they begin to soften. Add the red bell peppers and continue cooking for another 5 to 7 minutes stirring occasionally until all vegetables are tender crisp with bright vibrant colors. Reduce your heat to low at this point to prevent overcooking.

Bring Everything Together:

Return the cooked chicken and any accumulated juices to the pan with your vegetables. Pour the prepared peanut sauce over everything and gently stir to coat all ingredients evenly. Allow the mixture to warm through for about a minute which helps the flavors meld together while the sauce thickens slightly to coat everything beautifully.

The peanut sauce is truly the star of this dish. I spent years perfecting this recipe after falling in love with Thai cuisine during my college years. The secret lies in balancing the richness of the peanut butter with just enough acidity and sweetness to create that authentic restaurant quality flavor that keeps everyone coming back for more.

Storing Leftovers

This peanut butter chicken stores beautifully in airtight containers in the refrigerator for up to 4 days making it perfect for meal prep. The flavors actually deepen overnight as the sauce has time to fully infuse the chicken and vegetables. When reheating add a splash of water or chicken broth to loosen the sauce if needed and warm gently on the stovetop or microwave until just heated through to prevent the chicken from becoming tough.

Customization Options

This recipe welcomes endless variations based on what you have available. Snow peas snap peas mushrooms or baby corn make excellent vegetable additions or substitutions. For a vegetarian version replace the chicken with firm tofu pressed and cubed or use chickpeas for a plant based protein option. The peanut sauce works wonderfully with any protein including shrimp beef or pork if you prefer to switch things up.

Serving Suggestions

While rice is the traditional pairing for this dish consider serving it over rice noodles for a pad thai inspired meal or zucchini noodles for a lower carb option. A sprinkle of crushed peanuts adds delightful texture while fresh herbs like cilantro or Thai basil bring brightness. A squeeze of lime just before serving wakes up all the flavors and balances the richness of the peanut sauce. For a complete meal experience add a simple cucumber salad dressed with rice vinegar on the side.

Common Questions About This Recipe

→ What protein can I use instead of chicken?

Try tofu, shrimp, or beef for a different protein base. Adjust cooking times if substituting.

→ How spicy is the peanut sauce?

The sauce is mild, but you can add chili sauce or crushed red pepper to increase heat if preferred.

→ Can I prepare this meal ahead of time?

Yes, you can cook components in advance and combine when ready to serve. Store in the fridge up to 3 days.

→ What sides go well with this dish?

This meal pairs well with steamed rice, quinoa, or rice noodles. Cauliflower rice is a lower-carb option.

→ Are there nut-free alternatives for the sauce?

Try sunflower seed butter or tahini as substitutes for peanut butter for a nut-free version.