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–+ servings
Aaliyah

Thai Peanut Chicken: Easy Recipe for Family Delight!

A delicious and easy recipe for Thai Peanut Chicken that the whole family will love!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro optional
  • Cooked jasmine rice or rice noodles for serving

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and red pepper flakes. Whisk until smooth and well combined.
  3. Season the chicken thighs with salt and pepper.
  4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for about 4-5 minutes on each side until golden brown.
  5. Pour the peanut sauce over the seared chicken, making sure to coat each piece well.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  7. Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions and cilantro, if desired.
  8. Serve the Thai peanut chicken over cooked jasmine rice or rice noodles, drizzling any remaining sauce from the skillet over the top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 25gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 20g

Notes

  • For a spicier version, add more red pepper flakes or a splash of sriracha to the sauce.
  • Substitute chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting cooking time as needed.

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