Spicy Thai Peanut Chicken Breast – Bold, Creamy, and Weeknight-Friendly

This Spicy Thai Peanut Chicken Breast hits that perfect balance of creamy, spicy, and tangy that keeps you coming back for another bite. It’s a cozy weeknight dinner that tastes like takeout but cooks faster than delivery. The sauce is rich with peanut butter, brightened by lime, and balanced with a hint of sweetness.

Chicken breasts stay tender and juicy when cooked right, and the whole dish comes together in one pan. Serve it with rice, noodles, or crisp veggies, and you’ve got a complete meal without any fuss.

Spicy Thai Peanut Chicken Breast - Bold, Creamy, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total), patted dry
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional but helpful for quick seasoning)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1/3 cup creamy peanut butter (natural or regular; stir well if natural)
• 2 tablespoons soy sauce (low-sodium recommended)
• 1 tablespoon fish sauce (optional, but adds great umami)
• 1–2 tablespoons Thai red curry paste or chili garlic sauce (adjust to heat preference)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar
• Juice of 1 lime (about 2 tablespoons), plus extra wedges for serving
• 1/2 cup unsweetened coconut milk or chicken broth (start with 1/2 cup; add more if needed)
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped roasted peanuts, for garnish
• Fresh cilantro and/or scallions, chopped, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, rice noodles, or cauliflower rice, for serving
• Optional vegetables: thinly sliced bell peppers, snap peas, or shredded carrots

Instructions

 

• Prep the chicken: Split the chicken breasts horizontally to create 4 thinner cutlets. Pat dry. Season on both sides with salt, pepper, and garlic powder.
• Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
• Build the aromatics: Lower the heat to medium. If the pan is dry, add a small splash of oil. Add garlic and ginger. Stir for 30–45 seconds until fragrant, being careful not to brown.
• Make the peanut sauce: Whisk in peanut butter, soy sauce, fish sauce, chili paste, honey, rice vinegar, lime juice, and coconut milk (or broth). Stir until smooth. If it’s too thick, add a bit more coconut milk or water until it’s creamy and pourable.
• Simmer and adjust: Let the sauce bubble gently for 2–3 minutes to thicken and meld. Taste and adjust with more lime for brightness, soy for salt, or honey for balance. Stir in the sesame oil.
• Optional veggies: If using quick-cooking vegetables, stir them into the sauce and cook 2–3 minutes until crisp-tender.
• Finish the dish: Slice the chicken into strips and return to the pan, coating with sauce. Warm through for 1 minute.
• Serve: Spoon over rice or noodles. Top with chopped peanuts, cilantro, scallions, and extra lime wedges.

Why This Recipe Works

• Balanced flavor profile: Peanut butter brings richness, lime juice adds acidity, soy sauce gives depth, and chili paste delivers heat. Each element has a job, so the sauce tastes layered and complete.
• Quick, one-pan method: Sear the chicken, make the sauce in the same pan, and finish everything together.

  Less cleanup, more flavor.

• Moist, tender chicken: Cooking the chicken breasts to the right temperature (and not a minute longer) keeps them juicy. Resting the meat before slicing locks in the juices.
• Customizable heat: You control the spice level with chili paste or crushed red pepper. It’s bold without being overpowering.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total), patted dry
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional but helpful for quick seasoning)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1/3 cup creamy peanut butter (natural or regular; stir well if natural)
• 2 tablespoons soy sauce (low-sodium recommended)
• 1 tablespoon fish sauce (optional, but adds great umami)
• 1–2 tablespoons Thai red curry paste or chili garlic sauce (adjust to heat preference)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar
• Juice of 1 lime (about 2 tablespoons), plus extra wedges for serving
• 1/2 cup unsweetened coconut milk or chicken broth (start with 1/2 cup; add more if needed)
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped roasted peanuts, for garnish
• Fresh cilantro and/or scallions, chopped, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, rice noodles, or cauliflower rice, for serving
• Optional vegetables: thinly sliced bell peppers, snap peas, or shredded carrots

Instructions

1. Prep the chicken: Split the chicken breasts horizontally to create 4 thinner cutlets.

   Pat dry. Season on both sides with salt, pepper, and garlic powder.

2. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden and the internal temperature reaches 165°F.

   Transfer to a plate and tent loosely with foil.

3. Build the aromatics: Lower the heat to medium. If the pan is dry, add a small splash of oil. Add garlic and ginger.

   Stir for 30–45 seconds until fragrant, being careful not to brown.

4. Make the peanut sauce: Whisk in peanut butter, soy sauce, fish sauce, chili paste, honey, rice vinegar, lime juice, and coconut milk (or broth). Stir until smooth. If it’s too thick, add a bit more coconut milk or water until it’s creamy and pourable.
5. Simmer and adjust: Let the sauce bubble gently for 2–3 minutes to thicken and meld.

   Taste and adjust with more lime for brightness, soy for salt, or honey for balance. Stir in the sesame oil.

6. Optional veggies: If using quick-cooking vegetables, stir them into the sauce and cook 2–3 minutes until crisp-tender.
7. Finish the dish: Slice the chicken into strips and return to the pan, coating with sauce. Warm through for 1 minute.
8. Serve: Spoon over rice or noodles.

   Top with chopped peanuts, cilantro, scallions, and extra lime wedges.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days. Keep the rice or noodles separate to prevent sogginess. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.

The flavors deepen overnight, so it often tastes even better the next day. For freezing, slice the chicken and freeze in sauce for up to 2 months; thaw in the fridge and reheat slowly.

Health Benefits

• Lean protein: Chicken breast is high in protein and low in saturated fat, helping with satiety and muscle repair.
• Healthy fats: Peanut butter offers monounsaturated fats that support heart health when eaten in moderation.
• Antioxidants and anti-inflammatory compounds: Garlic, ginger, and chili contribute beneficial plant compounds and add big flavor with few calories.
• Balanced plate friendly: Pair with veggies and a reasonable portion of rice or noodles for a satisfying meal that won’t weigh you down.

What Not to Do

• Don’t overcook the chicken: Dry chicken will make the dish feel heavy. Pull it at 165°F and let it rest.
• Don’t scorch the aromatics: Burnt garlic turns bitter fast.

  Keep the heat moderate when sautéing.

• Don’t skip acidity: Lime juice is key. Without it, the sauce tastes flat and overly rich.
• Don’t make the sauce too thick: It should coat a spoon but still be pourable. Thin with coconut milk or water as needed.
• Don’t oversalt early: Soy sauce and fish sauce are salty.

  Taste before adding extra salt.

Variations You Can Try

• Extra veggie version: Add sautéed zucchini, broccoli florets, or spinach for more color and nutrients.
• No-coconut option: Use chicken broth or water plus a splash of cream for body if you prefer to skip coconut milk.
• Nut-free twist: Use sunflower seed butter and toasted seeds for garnish. Adjust sweetness and acidity to taste.
• Grilled chicken: Grill seasoned chicken breasts, then slice and toss in warmed peanut sauce for a smoky note.
• Low-carb bowl: Serve over cauliflower rice or steamed greens and reduce the honey slightly.
• Extra heat: Add sliced fresh Thai chilies or a pinch of crushed red pepper to the sauce.
• Sweeter balance: If you like a sweeter profile, increase honey to 1.5–2 tablespoons and add a bit more lime to keep it bright.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay juicy and flavorful.

Cook them a little longer, about 5–6 minutes per side depending on thickness, until they reach 175°F for the best texture.

What kind of peanut butter works best?

Creamy peanut butter is easiest. Natural peanut butter works too; just stir well so the oil is incorporated. If the sauce splits slightly, whisk in a tablespoon of hot water to bring it back together.

How spicy is this dish?

Moderately spicy by default.

Start with 1 tablespoon of chili paste and add more to taste. You can keep it mild by using less chili and relying on ginger, lime, and soy for flavor.

Can I make this ahead?

Yes. Cook the chicken and sauce, then cool and store separately for up to 2 days.

Reheat the sauce gently, slice the chicken, and combine just before serving to keep the texture fresh.

What can I use instead of fish sauce?

Soy sauce alone works, or add a small splash of Worcestershire for extra depth. A dash of miso paste whisked into the sauce also adds savory richness.

How do I thicken or thin the sauce?

To thicken, simmer a few extra minutes or whisk in an extra teaspoon of peanut butter. To thin, add coconut milk, broth, or hot water a tablespoon at a time until it reaches a silky, spoon-coating consistency.

Is this recipe gluten-free?

It can be.

Use gluten-free soy sauce or tamari and confirm your chili paste and fish sauce are gluten-free. Serve with rice or rice noodles instead of wheat noodles.

What sides pair well with it?

Jasmine rice, rice noodles, sautéed green beans, roasted broccoli, or a crunchy cucumber salad all work great. Fresh lime and herbs brighten everything up.

Wrapping Up

This Spicy Thai Peanut Chicken Breast brings together bold flavors and a creamy, craveable sauce in under 30 minutes.

It’s flexible, pantry-friendly, and easy to tailor to your heat level. Keep the chicken juicy, balance the sauce with lime, and don’t be shy with fresh herbs. With a pot of rice or a tangle of noodles, you’ve got a weeknight favorite that tastes like a treat.