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The right ingredients make this dish shine. Here’s what you need: - Chicken - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - Peanut Sauce Ingredients - 1/4 cup creamy peanut butter - 1/4 cup soy sauce (or tamari for a gluten-free option) - 1/4 cup coconut milk - 2 tablespoons honey (or maple syrup for a vegan alternative) - 1 tablespoon fresh lime juice - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Vegetables and Garnishes - 2 tablespoons vegetable oil (for sautéing) - 1 red bell pepper, sliced into thin strips - 1 cup broccoli florets, cut small - 1/4 cup chopped green onions (for garnish) - 1 tablespoon sesame seeds (for garnish) - Cooked jasmine rice or rice noodles, for serving Each ingredient plays a key role in bringing flavor and texture. The chicken gives a nice protein base. The peanut sauce is creamy and full of taste. The vegetables add color and crunch. Use fresh ingredients for the best results. Enjoy the cooking process! {{ingredient_image_2}} To make the peanut sauce, grab a medium mixing bowl. Add 1/4 cup of creamy peanut butter. Then, pour in 1/4 cup of soy sauce, 1/4 cup of coconut milk, and 2 tablespoons of honey. Squeeze in 1 tablespoon of fresh lime juice. Next, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Whisk all these ingredients together until you have a smooth and creamy mixture. Set this sauce aside for later. Now, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add 1 pound of bite-sized chicken thighs to the skillet. Cook the chicken for about 5 to 7 minutes. Stir occasionally to ensure even cooking. When the chicken turns golden-brown, it is ready. After the chicken is cooked, it’s time to add some color. Toss in 1 sliced red bell pepper and 1 cup of small broccoli florets. Stir-fry these for about 3 to 4 minutes. You want the vegetables to be tender but still crisp. This adds a nice crunch to your dish. Next, pour your prepared peanut sauce over the chicken and vegetables in the skillet. Stir well, making sure everything is coated with that delicious sauce. Let it cook for another 2 to 3 minutes. This helps the flavors mix together nicely. To serve, place your Thai peanut chicken over cooked jasmine rice or rice noodles. For a final touch, sprinkle some chopped green onions and sesame seeds on top. These add flavor and a nice crunch. You can even serve it in colorful bowls to make it look extra inviting. A lime wedge on the side is a great idea for a zesty squeeze before eating. To get the right sauce texture, mix well. Use creamy peanut butter for smoothness. If the sauce feels too thick, add a bit more coconut milk. This will give it a nice flow. If it’s too thin, add more peanut butter. The goal is a silky sauce that coats the chicken perfectly. For juicy chicken, choose thighs over breasts. Thighs have more fat, which keeps them moist. Cook them on medium-high heat. This gives them a nice golden-brown color. Make sure not to overcook them. Five to seven minutes is usually enough. You want them cooked through but still tender. Vegetables add crunch and color to your dish. Add them right after the chicken is done. Stir-fry them for about three to four minutes. This keeps them crisp and vibrant. Broccoli and bell peppers should stay bright and tender. Avoid cooking them too long, or they will get mushy. Pro Tips Use High-Quality Peanut Butter: Opt for natural peanut butter without added sugars or oils to enhance the flavor of the sauce. Customize the Veggies: Feel free to add other vegetables like snap peas or carrots for additional color and nutrition. Marinate for Extra Flavor: If you have time, marinate the chicken in the peanut sauce for 30 minutes before cooking to deepen the flavor. Adjust the Spice Level: For a kick, add some red pepper flakes or sriracha to the peanut sauce to spice things up! {{image_4}} To make a vegetarian or vegan Thai peanut chicken, swap the chicken for tofu. Use firm tofu and cut it into bite-sized pieces. For the sauce, replace honey with maple syrup. This keeps it sweet and plant-based. You can also add more veggies, like carrots and snap peas. They add color and crunch to the dish. You can easily make this dish gluten-free. Use tamari instead of soy sauce. Tamari has a similar taste but lacks gluten. Also, double-check that your peanut butter is gluten-free. Many brands are safe, but it’s good to confirm. Serve it with rice or gluten-free noodles to keep it tasty. If you like heat, add chili flakes or sriracha to the sauce. Start with a small amount and taste as you go. You can also toss in sliced jalapeños when cooking the chicken. For an extra kick, serve it with a side of hot sauce. This gives you full control over the spice level. Once you finish your tasty Thai peanut chicken, let it cool. Place it in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, think about freezing it. Just make sure to separate it into smaller portions. This way, you can take out only what you need. To reheat, you have a few good options. You can use the microwave, which is quick and easy. Place your chicken in a microwave-safe dish, cover it, and heat for about 1-2 minutes. Stir halfway through to heat evenly. If you prefer the stove, heat it in a skillet over medium heat. Add a splash of water or coconut milk to keep it moist. Stir until it’s hot. Freezing is a smart choice for longer storage. Put the cooled chicken in a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, move it to the fridge to thaw overnight. You can also microwave it on the defrost setting. Just be careful not to heat it too long. Once thawed, reheat it as explained above. Enjoy your meal again! You can use almond butter or cashew butter. Sunflower seed butter works too. Each will change the taste a bit. Choose what fits your diet best. Yes, this dish is great for meal prep. Cook the chicken and veggies, then store. Keep the peanut sauce separate until ready to serve. This keeps everything fresh and tasty. Jasmine rice is a classic choice. It soaks up the sauce well. Rice noodles are also yummy. A simple salad with cucumber and carrots adds a fresh crunch. Yes, you can use chicken breast. It will cook faster and be leaner. Just be careful not to overcook it. This keeps the chicken juicy and tender. Thai Peanut Chicken is mild. The peanut butter and coconut milk balance the heat. You can add chili flakes if you like more spice. Adjust it to your taste! This blog post covered the essential ingredients, step-by-step cooking, and helpful tips for Thai Peanut Chicken. I shared how to make a creamy peanut sauce, cook juicy chicken, and achieve the perfect vegetable texture. You can also explore tasty variations like vegan options or spicy twists. Remember to store leftovers correctly and follow reheating tips to enjoy this dish later. With these insights, you're ready to create a delicious meal that satisfies your cravings. Enjoy cooking and feel confident trying new flavors!

Thai Peanut Chicken Delight

A delicious and creamy Thai-inspired chicken dish with peanut sauce and fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.25 cup creamy peanut butter
  • 0.25 cup soy sauce (or tamari for a gluten-free option)
  • 0.25 cup coconut milk
  • 2 tablespoons honey (or maple syrup for a vegan alternative)
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (for sautéing)
  • 1 medium red bell pepper, sliced into thin strips
  • 1 cup broccoli florets, cut small
  • 0.25 cup chopped green onions (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 serving cooked jasmine rice or rice noodles, for serving

Instructions
 

  • Prepare the Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, soy sauce, coconut milk, honey, lime juice, minced garlic, and freshly grated ginger. Whisk until the mixture is completely smooth and well blended. Set the sauce aside for later use.
  • Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the bite-sized chicken pieces to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and golden-brown on the outside.
  • Add the Vegetables: Once the chicken is fully cooked, incorporate the sliced red bell pepper and small broccoli florets into the skillet. Continue to stir-fry the mixture for an additional 3-4 minutes, allowing the vegetables to become tender yet still crisp.
  • Combine Everything: Pour the prepared peanut sauce over the cooked chicken and vegetables in the skillet. Stir well to ensure everything is evenly coated with the sauce. Allow it to cook for an additional 2-3 minutes, ensuring the sauce is heated through and flavors meld.
  • Serve and Garnish: Serve the Thai peanut chicken over a bed of fluffy jasmine rice or a nest of rice noodles. To finish, garnish each serving with a sprinkle of chopped green onions and sesame seeds for an extra touch of flavor and crunch.

Notes

Consider serving in colorful bowls to enhance the vibrancy of the dish, and add a lime wedge on the side for an optional zesty squeeze before eating.
Keyword chicken, peanut sauce, Thai