Description
This Easy Thai Peanut Chicken is a quick and flavorful dinner that comes together in under 30 minutes. Tender chicken is coated in a creamy, nutty peanut sauce infused with garlic, ginger, soy, and lime, creating a perfect balance of savory, sweet, and tangy flavors. Serve it over rice, noodles, or fresh vegetables for a versatile meal that’s both comforting and vibrant. Ideal for busy weeknights or casual entertaining, this dish delivers restaurant-style taste with minimal effort.
Ingredients
Scale
- 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
- 1 cup unsweetened natural peanut butter (creamy)
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2–3 tbsp rice vinegar or lime juice
- 1 tbsp sesame oil (optional but adds flavor)
- 1 tbsp freshly grated ginger
- 3 garlic cloves, minced
- 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
- 1 cup canned coconut milk (optional for creaminess)
- ½ cup water or chicken broth (to loosen sauce)
Instructions
- Mix the Sauce – In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, garlic, ginger, chili flakes, and water/broth. If using coconut milk, add it in too.
- Add Chicken to Slow Cooker – Place the chicken pieces at the bottom. Pour the sauce over the top. Make sure it coats everything well.
- Cook
- Low: 5–6 hours
- High: 2.5–3.5 hours
- Chicken should be tender and easily shredded with a fork.
- Shred & Stir – Shred the chicken inside the slow cooker with two forks. Stir everything to coat evenly in sauce.
- Garnish & Serve – Top with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot with your choice of side.
Notes
- Boneless skinless chicken thighs offer the best flavor and tenderness, but chicken breasts work for a leaner option.
- Use natural, unsweetened peanut butter for the most balanced flavor.
- Adjust spice level by adding more or less chili paste or fresh chilies.
- For a nut-free version, replace peanut butter with sunflower seed butter or tahini.
- Pairs well with jasmine rice, rice noodles, or as a lettuce wrap filling.
- Can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.