Serves: 4 | Total Time: 30 minutes
Oh Man, You’re Gonna Love This One!
This Spicy Thai Peanut Chicken is one of those recipes I go back to again and again. It’s creamy, spicy, nutty, a little sweet—and honestly, it just hits every flavor note.
It’s fast, simple, and totally satisfying. Perfect for a weeknight when you want something wow without a ton of work.
Why I Love This Recipe
I still remember the first time I made this. I had some leftover peanut sauce from spring rolls and thought, “What if I just toss this with some chicken?” Boom. A weeknight classic was born. Here’s why I keep making it:
- The sauce is drinkable. Seriously.
- Chicken breast stays juicy with this method.
- It’s fancy-feeling but not hard.
- Picky eaters? You can dial the spice up or down.
- It goes with rice, noodles, lettuce wraps—anything!
🛒 What You’ll Need
For the chicken:
- 1 ½ lbs chicken breast, cut into thin strips
- 1 tbsp avocado oil (or any neutral oil)
- Salt and pepper to taste
For the sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1–2 tsp sriracha (to taste)
- ¼ cup warm water (to thin sauce)
Optional toppings:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Thinly sliced green onions
🔥 Pro Tips
- Cut your chicken thin so it cooks quickly and evenly.
- Use warm water to thin the peanut sauce—it helps everything mix smooth.
- Add the sriracha last and taste as you go so it’s not too spicy.
- Don’t overcook the chicken—just 5–6 minutes is perfect.
- Double the sauce if you like extra for rice or noodles!
🧰 Tools You’ll Need
- Cutting board + knife
- Large skillet or wok
- Whisk
- Mixing bowls
- Measuring spoons and cups
- Tongs or spatula
🔁 Substitutions & Variations
- Swap chicken for shrimp or tofu
- Use almond butter instead of peanut butter
- Add veggies like bell peppers or snap peas
- Go low-carb and serve in lettuce cups
- Use tamari for a gluten-free version
🕒 Make-Ahead Tips
- The peanut sauce can be made up to 3 days ahead. Store it in the fridge and just give it a quick stir before using.
- You can pre-slice the chicken and keep it in the fridge for 1–2 days.
🔬 Why This Recipe Works (Quick Science)
The peanut butter acts as both a fat and emulsifier, helping the sauce become creamy and cling beautifully to the chicken. A little acid (lime juice + vinegar) balances the fat, and a touch of sugar enhances the natural umami in soy sauce and peanuts. Cooking the chicken quickly at high heat locks in the juices and keeps it tender.
🍽️ Meal Plan Ideas
- Monday: Spicy Thai Peanut Chicken over jasmine rice
- Tuesday: Use leftovers in lettuce wraps or noodle bowls
- Wednesday: Toss with steamed veggies for a quick stir-fry
- Thursday: Add to a wrap with crunchy slaw for a Thai-inspired lunch
😬 Common Mistakes
- Overcooking the chicken – dries it out fast!
- Using cold water in the sauce – makes it hard to mix.
- Skipping the ginger or garlic – they bring the flavor to life.
- Not tasting as you go – especially with spice!
🍚 What to Serve With
- Steamed jasmine or brown rice
- Rice noodles or soba
- Steamed broccoli or snow peas
- Fresh cucumber salad
- Lettuce cups for a low-carb twist
❓FAQ
Can I make this less spicy?
Yes! Just use ½ tsp sriracha or leave it out completely.
Can I freeze it?
The sauce freezes well. Cooked chicken can be frozen, but best texture is fresh.
What if my sauce is too thick?
Add a splash more warm water, 1 tbsp at a time, until it’s pourable.
Can I use natural peanut butter?
Yes, just make sure it’s well stirred so the oil is mixed in.
🧑🍳 How to Make Spicy Thai Peanut Chicken
Step 1: Slice the Chicken
Cut 1½ lbs chicken breast into thin, even strips.
Step 2: Mix the Sauce
In a medium bowl, whisk together:
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1–2 tsp sriracha
- ¼ cup warm water
Step 3: Cook the Chicken
Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook 5–6 minutes until golden and cooked through.
Step 4: Add the Sauce
Pour the peanut sauce over the cooked chicken. Stir and simmer 2–3 minutes until warm and coated.
Step 5: Garnish & Serve
Serve with rice or noodles. Top with chopped peanuts, cilantro, lime wedges, and green onions if desired.
🧊 Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in the microwave or on the stove with a splash of water.
- Freeze sauce separately: Great to have on hand for quick meals!
Time to Make It!
This Spicy Thai Peanut Chicken is so full of flavor, it’ll feel like takeout—but better because you made it yourself. Try it this week, and come back to let me know how it went! Got questions? Drop a comment—I love hearing from you.