Description
Creamy, saucy Thai Peanut Chicken made in one skillet with garlic, peanut butter, soy sauce, and coconut milk—ready fast and perfect over rice or noodles.
Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-size pieces
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Salt and pepper, to taste
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1 tablespoon vegetable oil
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2 cloves garlic, minced
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1/4 cup low-sodium soy sauce
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1/3 cup creamy natural peanut butter
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1/2 cup full-fat coconut milk
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Optional garnish: chopped peanuts, cilantro, lime wedges
Instructions
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Cut chicken into bite-size pieces and season with salt and pepper.
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Heat oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes, until browned and cooked through. Remove and set aside.
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Reduce heat to medium. Add garlic and sauté 1 minute, until fragrant.
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Stir in soy sauce, peanut butter, and coconut milk until smooth.
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Return chicken to skillet and stir to coat. Simmer 2–4 minutes, until heated through and saucy.
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Serve warm with rice or noodles. Garnish with chopped peanuts or cilantro if desired.
Notes
Sauce too thick? Add 1–3 tablespoons coconut milk or water to loosen.
Sauce too thin? Simmer 1–2 extra minutes.
Meal prep tip: Keeps well for 3–4 days in the fridge; reheat gently with a splash of coconut milk.
Allergy note: Use sunflower seed butter if needed, but flavor will change slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 130 mg