Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Steamed rice or noodles, for serving
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the minced garlic and ginger, cooking for about 1-2 minutes until fragrant.
- Add the chicken breasts or thighs to the pan and cook for 5-7 minutes on each side until no longer pink. Remove from the pan and set aside.
- In the same pan, add peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil. Stir well and cook for about 3-4 minutes until smooth.
- Slice the cooked chicken and return to the pan with the sauce, stirring to coat evenly.
- Serve the chicken over steamed rice or noodles and garnish with chopped peanuts and fresh cilantro.
Notes
For extra flavor, consider marinating the chicken in soy sauce and ginger. Adjust sriracha for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Thai
- Diet: Gluten-Free (with adjustments)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Thai chicken, peanut sauce, quick dinner, Asian cuisine, weeknight meals
