Description
This Thai Peanut Chicken is a quick and flavorful dinner made with tender chicken breast, crisp bell peppers, and a creamy coconut peanut sauce infused with curry paste, soy sauce, and fresh lime juice. It’s a restaurant-quality meal that’s ready in about 30 minutes and pairs perfectly with rice or noodles.
Ingredients
- 2 chicken breast fillets, sliced into bite-sized pieces
- 1 tbsp cooking oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 200 ml coconut milk
- 3 tbsp peanut butter (creamy)
- 1 tbsp soy sauce
- 1 tsp red or yellow curry paste
- 1 tsp honey
- Juice of ½ lime
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 5–6 minutes until lightly browned. Remove and set aside.
- In the same pan, sauté the onion and garlic for 2 minutes until fragrant.
- Add the sliced bell pepper and cook for another 3–4 minutes.
- Stir in the curry paste and cook for 30 seconds.
- Pour in the coconut milk, then whisk in the peanut butter, soy sauce, honey, and lime juice until smooth.
- Return the chicken to the pan and simmer for 5–7 minutes until fully cooked and the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with steamed jasmine rice or noodles.
Notes
- Add broccoli, snap peas, or carrots for extra vegetables.
- Use crunchy peanut butter for additional texture.
- Increase the curry paste or add chili flakes for a spicier version.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai