Thai Peanut Chicken Better Than Takeout

$- 1 lb boneless chicken thighs - Vegetable oil, garlic, and ginger - Red bell pepper, snow peas, and green onions To create the best Thai peanut chicken, start with boneless chicken thighs. They stay tender and juicy. Use fresh garlic and ginger to add flavor. The red bell pepper brings color and sweetness. Snow peas add a nice crunch, and green onions give a fresh taste. - Unsweetened peanut butter - Soy sauce, coconut milk, and honey - Rice vinegar and sriracha The peanut sauce is key to this dish. Use unsweetened peanut butter for a rich taste. Soy sauce adds saltiness, while coconut milk makes it creamy. Honey adds sweetness. Rice vinegar gives a tangy kick, and sriracha brings some heat. Adjust these to your liking. - Crushed peanuts and cilantro - Cooked rice or noodles for serving Garnish your dish with crushed peanuts for extra crunch. Fresh cilantro adds brightness and flavor. Serve the Thai peanut chicken over cooked rice or noodles. This helps soak up the sauce and makes every bite delicious. 1. Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. 2. Once the oil is hot, add 1 pound of boneless chicken thighs, cut into bite-sized pieces. 3. Cook the chicken for about 5-6 minutes. Stir frequently until it turns golden brown and is cooked through. 4. Next, stir in 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook for another minute until you smell their fragrant aroma. 1. Now it's time to add color and crunch! Toss in 1 sliced red bell pepper and 1 cup of trimmed snow peas. 2. Cook these vegetables for about 3-4 minutes, stirring until they are tender-crisp. You want them to stay bright and vibrant! 1. In a separate bowl, mix together ½ cup of unsweetened peanut butter, ¼ cup soy sauce, ¼ cup coconut milk, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon of sriracha if you like heat. Stir until smooth. 2. Pour this delicious peanut sauce over the chicken and vegetables. Stir gently to combine everything evenly. 3. Let it simmer for an additional 2-3 minutes, so all the flavors meld together. 4. Season with salt and pepper to taste before serving. Enjoy your Thai peanut chicken over cooked rice or noodles! To get the peanut sauce just right, aim for a smooth and creamy texture. Start with unsweetened peanut butter. If it feels too thick, add a bit more coconut milk. This will help create a nice pourable sauce. You can swap out the honey for maple syrup if you want a different flavor. If you like a bit of kick, add more sriracha. Adjust it to your taste! Use high heat when cooking the chicken. This helps it get a nice, crispy edge while staying juicy inside. Stir the chicken often for even cooking. When you add the vegetables, use a quick stir-fry method. This keeps them tender-crisp and bright in color. Cook them for just a few minutes, so they stay crunchy. For the best experience, serve this dish over jasmine rice or rice noodles. Both options soak up the sauce well. Don’t forget the garnishes! Crushed peanuts add crunch, and fresh cilantro gives a burst of flavor. You can also try adding lime wedges for a zesty finish. {{image_2}} You can control the heat in this dish easily. If you want more spice, add more sriracha. Start with one teaspoon and taste. If it needs more heat, add another teaspoon. You can also sprinkle chili flakes on top for extra heat. Just be careful; a little goes a long way! If you want to change the protein, shrimp or tofu work well. If using shrimp, cook them for about 3-4 minutes until they turn pink. For tofu, use firm tofu and cook until golden brown, about 5-7 minutes. This keeps the dish tasty and fun. Feel free to switch up the veggies. Broccoli, carrots, or snap peas fit well. You can even use seasonal veggies like zucchini in summer or butternut squash in fall. This keeps your meal fresh and exciting! To keep your Thai peanut chicken fresh, place it in an airtight container. This helps lock in the flavor. It stays good in the fridge for up to three days. If you want to enjoy it later, don’t let it sit out too long. Always cool it down before storing. You can freeze this dish for future meals. Just let it cool completely. Then, spoon it into freezer-safe bags or containers. Make sure to remove as much air as possible. This way, it avoids freezer burn. It lasts up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it in a pan over low heat. Add a splash of coconut milk to keep it creamy. Meal prep makes cooking easier during busy weeks. Start by chopping the chicken and veggies in advance. Store them in separate containers in the fridge. You can also mix the peanut sauce a day ahead. When you’re ready to cook, just combine everything. This saves time and keeps your meals fresh for the week ahead. Yes, you can use chicken breast. Chicken thighs have more fat, giving a rich flavor. They stay juicy and tender when cooked. Chicken breast is leaner, so it cooks faster. If you use breast, watch it closely to avoid dryness. To make this dish gluten-free, use gluten-free soy sauce. Tamari is a great option. It has a similar taste and works well in the recipe. Check labels to ensure no hidden gluten in other ingredients. This way, you can enjoy the same great flavor! You can serve Thai peanut chicken with rice or noodles. Jasmine rice or brown rice pairs well. For noodles, try rice noodles or soba. Add a fresh salad or steamed veggies as sides. These complement the flavors and make a complete meal. This blog post showed you how to make delicious Thai peanut chicken. You learned about key ingredients, how to cook them, and tips for great taste. I shared ways to adjust spice levels and swap proteins. Also, we discussed storing leftovers and meal prep tips for busy days. Use these ideas to create your own tasty dishes. Enjoy experimenting with flavors and ingredients. Cooking can be fun and rewarding!$

Thai Peanut Chicken Better Than Takeout

Experience a burst of flavor with this Thai Peanut Chicken Delight! This quick and easy recipe combines tender chicken, vibrant veggies, and a creamy peanut sauce for a perfect weeknight dinner. With just 15 minutes of prep and 30 minutes total, you can whip up a meal the whole family will love. Ready to enjoy this delicious dish? Click through for the full recipe and tips! #ThaiRecipes #PeanutChicken #EasyDinner #FoodieFavorites

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Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup snow peas, trimmed

½ cup green onions, chopped

½ cup unsweetened peanut butter

¼ cup soy sauce

¼ cup coconut milk

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sriracha (optional)

Salt and pepper to taste

Cooked rice or noodles, for serving

Crushed peanuts and cilantro for garnish

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the chicken pieces and cook for about 5-6 minutes, stirring frequently, until golden brown and cooked through.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Toss in the sliced red bell pepper and snow peas, cooking for about 3-4 minutes until the vegetables are tender-crisp.

In a separate bowl, mix together the peanut butter, soy sauce, coconut milk, honey, rice vinegar, and sriracha (if using), until smooth.

Pour the peanut sauce over the chicken and vegetables, stirring gently to combine everything evenly. Let it simmer for an additional 2-3 minutes for flavors to meld.

Season with salt and pepper to taste.

Serve the Thai peanut chicken over cooked rice or noodles.

Garnish with crushed peanuts and fresh cilantro before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4