Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Peanut butter: 1/2 cup, creamy
- Soy sauce: 1/4 cup, low sodium
- Honey: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes (if using).
- Step 2: Add the cubed chicken to the peanut sauce and toss to coat evenly. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat.
- Step 4: Add the marinated chicken to the hot skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 6-8 minutes.
- Step 5: Serve the Thai Peanut Chicken hot over rice or noodles, garnished with chopped peanuts and cilantro (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce is too thick.
- Serve over jasmine rice or lo mein noodles and garnish with a sprinkle of sesame seeds for added flavor and texture.
- For a richer flavor, try using natural peanut butter and adjust the honey to taste, depending on sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American