Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1/2 cup coconut milk (or regular milk)
- 1 tablespoon lime juice (fresh)
- 1 teaspoon sesame oil
- 2 tablespoons peanuts (chopped, for garnish)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- Salt and pepper (to taste)
- Steamed rice or noodles (for serving)
Instructions
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Add chicken to the hot skillet and cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Remove chicken to a cutting board and let it rest for 5 minutes, then slice into strips or cubes.
- In the same skillet, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Whisk together and cook for 2-3 minutes until smooth.
- Stir in lime juice and sesame oil. Taste and adjust seasonings.
- Return sliced chicken to the skillet and toss to coat evenly in the peanut sauce.
- Serve immediately over steamed rice or noodles, garnished with chopped peanuts and fresh cilantro.
Notes
For a vegetarian option, replace chicken with tofu. You can customize the heat level by adjusting the amount of sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg