When I get a hankering for Thai food, I whip up my favorite homemade versions including Thai cucumber salad, peanut noodles and this fabulous peanut chicken.
I absolutely love Thai food but I’ve found that sometimes it can be hard to replicate the same flavors at home. Many Thai dishes call for ingredients like kaffir lime leaves, fish sauce, galangal and lemon grass which can be difficult to find at the grocery store. This Thai peanut chicken tastes like something you’d get at a restaurant but it doesn’t require any specialty ingredients!
How do you make Thai peanut chicken?
The base for this Thai peanut chicken is super simple – it’s just seared chicken breast strips and vegetables. I used baby bok choy and carrots but you can absolutely change that up, other great options would be broccoli, bell peppers, zucchini or even eggplant. While your chicken and veggies are cooking, you can whip up the peanut sauce in the food processor in just a few minutes. I kept this peanut sauce on the mild side because I was feeding kids, but definitely up the amount of red pepper flakes if you prefer more heat. After the chicken and veggies are cooked, pour the peanut sauce over the top, add some chopped peanuts and dinner is served!
Tips for Thai peanut chicken
I put up a pot of rice at the same time as I start cooking the chicken to complete the meal. You can use chicken breast pieces, chicken thighs or even other proteins such as shrimp or beef in this dish. The peanut sauce can be made up to 3 days before you plan to serve it. Looking to cut carbs? Serve your peanut chicken over cauliflower rice.
This Thai peanut chicken is a great way to make your own Thai take out without having to make a trip to a specialty store. And it’s also ready in 30 minutes, doesn’t get much better than that! Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More great Asian food recipes
Thai Fish Cakes Thai Chicken Tacos Crab Rangoon Cashew Chicken Sweet Chili Chicken
