After a long day, the last thing I want is to spend hours in the kitchen. That’s where my go-to recipe for Spicy Thai Peanut Chicken comes in. It’s a quick solution for busy weeknights, yet it feels like a special treat. The rich, creamy peanut sauce paired with tender chicken thighs creates a flavor explosion that’s hard to resist. Plus, it’s a dish that impresses family and friends alike. Whether you’re cooking for yourself or hosting a gathering, this recipe is sure to become a favorite in your home.
Why You’ll Love This Spicy Thai Peanut Chicken
This Spicy Thai Peanut Chicken is a game-changer for your dinner routine. It’s incredibly easy to whip up, taking just 40 minutes from start to finish. The combination of savory, sweet, and spicy flavors will tantalize your taste buds, making every bite a delight. Plus, it’s versatile enough to please picky eaters and adventurous palates alike. Trust me, once you try it, you’ll be hooked!
Ingredients for Spicy Thai Peanut Chicken
Gathering the right ingredients is the first step to creating this mouthwatering Spicy Thai Peanut Chicken. Here’s what you’ll need:
Boneless, skinless chicken thighs: These are juicy and flavorful, perfect for absorbing the peanut sauce.
Vegetable oil: A little oil helps to keep the chicken moist while baking.
Salt and black pepper: Essential for seasoning, enhancing the natural flavors of the chicken.
Creamy peanut butter: The star of the show! It adds richness and that signature Thai flavor.
Soy sauce: This brings a savory umami kick to the dish.
Honey: A touch of sweetness balances the heat from the sriracha.
Rice vinegar: Adds a tangy note that brightens the overall flavor.
Sriracha: Adjust this to your spice preference; it’s what gives the dish its kick!
Garlic: Freshly minced garlic adds depth and aroma.
Fresh ginger: Grated ginger brings warmth and a hint of spice.
Chopped green onions: These add a fresh crunch and vibrant color as a garnish.
Chopped cilantro: A sprinkle of cilantro enhances the dish with a fresh, herbal note.
Cooked jasmine rice: Serve this alongside to soak up all that delicious peanut sauce.
For those looking to mix things up, consider adding steamed broccoli or bell peppers for extra color and nutrition. If you’re in the mood for a vegetarian option, firm tofu works beautifully when marinated and baked just like the chicken. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Spicy Thai Peanut Chicken
Now that you have all your ingredients ready, let’s dive into the steps to create this delicious Spicy Thai Peanut Chicken. Each step is straightforward, making it easy for anyone to follow along. Let’s get cooking!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This ensures that your chicken will bake evenly and come out perfectly juicy. While the oven heats up, line a baking sheet with parchment paper. This little trick makes cleanup a breeze!
Step 2: Prepare the Chicken
In a large bowl, toss the boneless, skinless chicken thighs with vegetable oil, salt, and black pepper. Make sure every piece is evenly coated. This step is crucial for flavor and moisture. The oil helps the chicken crisp up nicely in the oven.
Step 3: Bake the Chicken
Now, place the seasoned chicken on your prepared baking sheet. Bake it for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it’s safe to eat and perfectly cooked. The aroma wafting through your kitchen will be irresistible!
Step 4: Make the Peanut Sauce
While the chicken is baking, it’s time to whip up that creamy peanut sauce. In a medium saucepan over low heat, combine the peanut butter, soy sauce, honey, rice vinegar, sriracha, minced garlic, and grated ginger. Stir it all together until smooth and heated through. This sauce is where the magic happens!
Step 5: Slice and Serve
Once the chicken is done, let it rest for about 5 minutes. This helps keep it juicy. After resting, slice the chicken into strips. Drizzle the warm peanut sauce over the chicken and garnish with chopped green onions and cilantro. Serve it all up with fluffy jasmine rice to soak up that delicious sauce.
Tips for Success
Always let the chicken rest after baking; it keeps the juices locked in.
Adjust the sriracha to your spice preference; start with less if you’re unsure.
For a creamier sauce, add a splash of coconut milk.
Use fresh ingredients for the best flavor, especially the garlic and ginger.
Don’t skip the garnishes; they add freshness and color to your dish.
Equipment Needed
Baking sheet: A standard sheet works, but a rimmed one prevents spills.
Parchment paper: Use aluminum foil if you don’t have parchment; it’s a good alternative.
Medium saucepan: Any pot will do, just ensure it has a lid.
Large mixing bowl: A sturdy bowl is essential for mixing ingredients.
Knife and cutting board: For slicing the chicken and prepping veggies.
Variations
Vegetarian Option: Swap the chicken for firm tofu. Marinate and bake it just like the chicken for a delicious plant-based meal.
Extra Veggies: Add steamed broccoli, bell peppers, or snap peas to the dish for added nutrition and color.
Spicy Twist: For an extra kick, toss in some chopped Thai bird chilies or a dash of chili flakes to the peanut sauce.
Nut-Free Version: Use sunflower seed butter instead of peanut butter for a nut-free alternative that still packs flavor.
Low-Carb Option: Serve the chicken over cauliflower rice instead of jasmine rice for a low-carb meal.
Serving Suggestions
Pair with steamed jasmine rice to soak up the delicious peanut sauce.
Serve alongside a fresh cucumber salad for a refreshing crunch.
A cold Thai iced tea complements the spicy flavors beautifully.
Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Spicy Thai Peanut Chicken
As you dive into making this Spicy Thai Peanut Chicken, you might have a few questions. Here are some common queries that can help you along the way:
Can I use chicken breasts instead of thighs?
Absolutely! While I prefer chicken thighs for their juiciness, boneless, skinless chicken breasts work just as well. Just keep an eye on the cooking time, as they may cook a bit faster.
How can I make this dish spicier?
If you’re a heat lover, feel free to add more sriracha to the peanut sauce. You can also toss in some chopped Thai bird chilies or a sprinkle of red pepper flakes for an extra kick!
Can I prepare the peanut sauce in advance?
Yes! The peanut sauce can be made ahead of time and stored in the fridge for up to a week. Just reheat it gently before drizzling over the chicken.
What can I serve with Spicy Thai Peanut Chicken?
This dish pairs wonderfully with jasmine rice, but you can also serve it with steamed vegetables or a fresh salad for a complete meal. A cold Thai iced tea is a perfect drink to complement the flavors!
Is this recipe gluten-free?
Yes, this Spicy Thai Peanut Chicken is gluten-free as long as you use gluten-free soy sauce. Always check the labels to ensure your ingredients meet your dietary needs.
Final Thoughts
Cooking this Spicy Thai Peanut Chicken is more than just preparing a meal; it’s about creating a moment of joy in your kitchen. The aroma of the baking chicken mingling with the rich peanut sauce fills the air, making your home feel warm and inviting. Each bite is a delightful dance of flavors, bringing a taste of Thailand right to your table. Whether you’re sharing it with family or enjoying a quiet dinner alone, this dish is sure to bring a smile. Trust me, once you experience this recipe, it will become a cherished part of your culinary repertoire.
A quick and flavorful recipe for Spicy Thai Peanut Chicken, perfect for a weeknight dinner.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons sriracha (adjust to taste)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup chopped green onions
1/4 cup chopped cilantro
Cooked jasmine rice, for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the chicken thighs with vegetable oil, salt, and black pepper. Toss until the chicken is evenly coated.
Place the chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, prepare the peanut sauce. In a medium saucepan over low heat, combine the peanut butter, soy sauce, honey, rice vinegar, sriracha, garlic, and ginger. Stir until smooth and heated through. Remove from heat.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Slice the chicken into strips.
Drizzle the peanut sauce over the sliced chicken and garnish with chopped green onions and cilantro. Serve with cooked jasmine rice.
Notes
For a vegetarian option, substitute chicken with firm tofu, marinated and baked in the same way.
Add steamed broccoli or bell peppers to the dish for extra vegetables and color.
