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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.