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A quick and easy, one-pan Thai peanut chicken dish that is just packed with flavour!
I have been a little obsessed with Thai style dishes with peanut in them ever since I came across them and here is a new recipe, a thai peanut chicken saute, that is both super tasty and quick and easy! You just need to cook some chicken and make the peanut sauce which consists of a base of red curry paste, peanut butter and coconut milk. The peanut sauce is seasoned with the perfect balance of sweet, salty, tart and spicy with the toasted palm sugar, fish sauce, lime juice and chili sauce! I like to add veggies like red peppers and peas to this thai peanut chicken skillet and serving it over a bed of rice, quinoa, pasta, etc. makes for a perfect 30 minute, one-pan weeknight meal!
Without veggies!
Thai Peanut Chicken Saute
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 20 minutes Servings: 4
A quick and easy, one-pan Thai peanut chicken dish that is just packed with flavour!
ingredients
- 1 tablespoon oil
- 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
- 1 red pepper, sliced
- 1 tablespoon red curry paste
- 1 (14 ounce) can coconut milk
- 1/4 cup peanut butter
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon chili sauce such as sriracha (or to taste)
- 1 cup peas
- 2 tablespoon cilantro, chopped
directions
- Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
- Add the pepper to the pan and saute for 2 minutes.
- Add the red curry paste to the pan and saute until fragrant, about a minute.
- Add the coconut milk, peanut butter, fish sauce, lime juice, sugar and chili sauce and cook, stirring, until the peanut butter has melted.
- Add the chicken, peas and cilantro, remove from heat and enjoy!
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Option: Marinate the chicken, chicken satay style, for even more flavour!
Nutrition Facts: Calories 637, Fat 38.6g (Saturated 23.5g, Trans 0g), Cholesterol 130mg, Sodium 1507mg, Carbs 24g (Fiber 6.1g, Sugars 13.3g), Protein 61.4g
Nutrition by: 
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Reader Interactions
Comments
Oof, love the peanut in there! This sounds delicious, you've totally made me obsessed too.
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Maria says Were big fans of Thai food in our house!
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- Heather Christo says
yes to everything about this.
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- LuisaCA says
Another one to try. Looks so colorful, party on a plate!
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- LuisaCA says
BTW every one of your recipes I've tried I've loved and made Multiple times. Special favorites are the Hungarian Mushroom soup (I leave out the milk product for my daughter who is highly Lactose intolerant, and it is still great. Also made the Beef Barbacoa many times. So many times thank you !
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- bambi says
Going to make with grated Cauliflower for my husband he leans to a Keto diet. Protein and fat very low carb's. He will love this.
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- S Dimitrov says
Served over rice?
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- A SPICY PERSPECTIVE says
I absolutely love this chicken saute recipe! I have a weakness for thai peanut!
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- kevin says
bambi: Cauliflower rice would be perfect!
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- kevin says
S Dimitrov: Yes, you can serve it over rice or pasta, quinoa, etc.
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- Marie Dunne says
Made this today and absolutely loved,loved,loved it. Having just embarked on a reduced card diet plan, I was prepared for boring food but not now I've found your website. Served this with cauliflower rice, hubby even asked for more. Love everything about your website and am becoming a regular diner there.
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- kevin says
Marie Dunne: I'm glad that you enjoyed it!
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- Lynne White Alarie says
I have to tell you just how much my husband and I loved this recipe! It was totally amazing! I followed the recipe exactly except that I only had 1 pound of chicken breasts, which, instead of leaving whole, I cut up into small pieces. I used the exact amount of ingredients for the sauce and served it over brown rice, adding some chopped salted peanuts on top. It was so good, and made enough for two meals! We just finished having the leftovers tonight, and it was still great! It is a new favorite and we will definitely be making it again! Thank you for a great and delicious recipe!
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- Michael G Lynch says
Keven,
For the first option your directions say add either the rice or pasta at Step. But there are only 5 steps to this recipe. I figured you meant Step 3. I recommend you correct this to avoid future confusion.Reply
- kevin says
That should have been step 4. I updated the note. Thanks and enjoy!
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- Spinster says
Hi there. I’m planning on making this tomorrow, and was wondering if boneless skinless chicken thighs could be used too. Thank you.
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- Spinster says
Well, I never got a response, so I went ahead and made this with boneless skinless chicken thighs.
In addition, I tweaked this a bit, based on the comments above and my own tastes & vision:
– instead of 3 tablespoons fish sauce, 1.5 tablespoons. Next time, might even cut it to just 1 tablespoon. Thank you to those who recommended cutting this down.
– instead of 1 tablespoon red curry paste, 4 ounces. 1 tbsp. kept the sauce as brown as the peanut butter, which didn’t visually appeal to me, so I added more until I was satisfied.
– instead of palm sugar, brown sugar. There’s no palm sugar in my area.
– added extra peas to have a healthy serving of vegetables.I served this over Thai jasmine rice.
The only thing I’d change is adding the red pepper slices while cooking. Mine got too soft. Next time, I’ll add mine after all is said and done. Oh, I’ll also use boneless skinless chicken breasts next time, just to compare.
With the tweaks I made, this came out great for me. I’d definitely make this again.
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