Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs, cut into 1-inch cubes
- Peanut butter, creamy: 1/2 cup
- Soy sauce, low sodium: 1/4 cup
- Honey: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (or more to taste)
Instructions
- Step 1: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until smooth.
- Step 2: Add the cubed chicken to the peanut sauce and toss to coat evenly. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding).
- Step 4: Cook the chicken for 6-8 minutes, or until cooked through and browned on all sides, stirring occasionally.
- Step 5: Serve the Thai Peanut Chicken hot over rice or noodles, garnished with chopped green onions and sesame seeds (optional).
Notes
- Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken gently in a skillet with a splash of water or broth to prevent drying.
- Serve your Thai Peanut Chicken over a bed of zucchini noodles for a low-carb and refreshing twist.
- Don't skip the marinating time; it allows the chicken to absorb the delicious peanut sauce and become extra tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American