Description
A flavorful Thai Peanut Chicken recipe that combines tender chicken thighs with a creamy peanut sauce, perfect for serving over jasmine rice.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- In a large bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth and well combined.
- Add the chicken thighs to the bowl, ensuring they are fully coated with the peanut sauce. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill or a large skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
- Remove the chicken from the marinade (reserve the marinade) and cook for 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- In a small saucepan, heat the reserved marinade over medium heat until it comes to a simmer. Cook for 3-5 minutes until slightly thickened. Serve the grilled chicken over jasmine rice, drizzled with the thickened sauce, and garnish with green onions and cilantro.
Notes
- For a vegetarian option, substitute chicken with firm tofu, marinating and grilling it the same way.
- Add steamed broccoli or bell peppers to the dish for extra vegetables and color.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg