Thai Peanut Chicken Breast Recipe
A few years ago, I wanted to try something different for dinner, something with bold flavors that wasn’t complicated to make. I had some peanut butter in the pantry and a pack of chicken breasts in the fridge. That’s when I remembered a peanut sauce dish I once had at a Thai restaurant and decided to recreate it at home.This Thai peanut chicken breast recipe has become one of my family’s favorites. It’s rich, creamy, and full of that signature sweet-and-savory flavor. Plus, it’s incredibly easy to make, which makes it perfect for busy weeknights or when you want something special without too much effort.
Equipment
- Skillet or frying pan
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- Cutting board and knife
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- ½ cup coconut milk (or water)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- ½ teaspoon red pepper flakes (optional)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken breasts for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside.
- In a mixing bowl, whisk together peanut butter, soy sauce, coconut milk, garlic, ginger, lime juice, honey, and red pepper flakes until smooth.
- Pour the peanut sauce into the skillet and cook over medium heat, stirring frequently, for 2–3 minutes until it thickens slightly.
- Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer for 2–3 minutes to absorb the flavors.
- Serve hot with your choice of sides.