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–+ servings

Thai Peanut Chicken

A delicious and creamy Thai-inspired dish featuring tender chicken coated in a rich peanut sauce, served with vegetables and rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons soy sauce for marinating
  • 1 tablespoon lime juice for marinating
  • 1 teaspoon garlic powder
Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk or chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha optional for heat
Vegetables and Garnish
  • 1 cup bell peppers sliced
  • 1 cup broccoli florets
  • 1/4 cup green onions sliced for garnish
  • 1/4 cup chopped peanuts for garnish
  • 4 cups cooked rice for serving

Method
 

Marinate Chicken
  1. In a bowl, combine chicken pieces, soy sauce, lime juice, and garlic powder. Mix well and let marinate for 15 minutes.
Prepare Peanut Sauce
  1. In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, and sriracha until smooth.
Cook Chicken
  1. Heat a large skillet over medium heat. Add marinated chicken and cook for about 5-7 minutes, until browned and cooked through.
Add Vegetables
  1. Add bell peppers and broccoli to the skillet with the chicken. Cook for an additional 5 minutes until vegetables are tender.
Combine with Sauce
  1. Pour the peanut sauce over the chicken and vegetables. Stir to coat evenly and cook for another 2-3 minutes until heated through.
Serve
  1. Serve the Thai peanut chicken over cooked rice, garnished with green onions and chopped peanuts.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gFiber: 3gSugar: 6g

Notes

For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of chicken broth.

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