Thai Peanut Chicken Recipe

Introduction

Thai Peanut Chicken is a flavorful and comforting dish that combines tender chicken with a rich, creamy peanut sauce. Perfect for a weeknight dinner, it’s easy to prepare and pairs wonderfully with rice or noodles.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup creamy peanut butter
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup crushed peanuts (for garnish)
• Cooked rice or noodles (for serving)

Instructions

1. Step 1: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces.
2. Step 2: In a separate bowl, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, fresh ginger, garlic, and red pepper flakes until well combined.
3. Step 3: Place the chicken pieces in the bottom of the crockpot. Pour the peanut sauce mixture over the chicken, making sure it’s well coated.
4. Step 4: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked through.
5. Step 5: Once cooked, shred the chicken directly in the crockpot using two forks to help it absorb more sauce.
6. Step 6: Serve the Thai Peanut Chicken over rice or noodles. Garnish with chopped green onions and crushed peanuts.

Tips & Variations

• For extra heat, add more red pepper flakes or a dash of sriracha to the sauce.
• Use chicken breasts for a leaner option, or thighs for more moisture and flavor.
• Swap coconut milk with almond milk for a different twist, though coconut milk adds creaminess unique to this recipe.
• Add steamed vegetables like broccoli or bell peppers to the crockpot for a one-pot meal.

Storage

Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or coconut milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can cook the chicken and sauce in a covered skillet or Dutch oven over low heat for about 30-40 minutes until the chicken is cooked through and tender.

Is this recipe gluten-free?

It can be, as long as you use gluten-free soy sauce or tamari. Always check the labels to ensure all ingredients meet your dietary needs.

Thai Peanut Chicken Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This Thai Peanut Chicken recipe offers a rich and creamy blend of peanut butter and coconut milk infused with ginger, garlic, and soy sauce, slow-cooked to tender perfection in a crockpot. Finished with crunchy crushed peanuts and fresh green onions, it’s perfect served over rice or noodles for a comforting and satisfying meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
• Yield: 4 to 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken thighs or breasts

Peanut Sauce

• 1 cup creamy peanut butter
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)

Garnish

• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts

To Serve

• Cooked rice or noodles

Instructions

1. Prepare the Chicken: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces to ensure even cooking and easy shredding later.
2. Make the Sauce: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced fresh ginger, minced garlic, and red pepper flakes until the mixture is smooth and well combined.
3. Layer in Crockpot: Place the cut chicken pieces in the bottom of the crockpot. Pour the prepared peanut sauce mixture over the chicken, making sure all pieces are thoroughly coated with the sauce for maximum flavor infusion.
4. Cook: Cover the crockpot and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours, allowing the chicken to become tender and fully cooked through while absorbing the flavors of the sauce.
5. Shred Chicken: Once the chicken is cooked, use two forks to shred it directly in the crockpot, mixing it well with the sauce to enhance the taste and texture.
6. Serve: Serve the shredded Thai Peanut Chicken hot over a bed of cooked rice or noodles. Garnish with chopped green onions and crushed peanuts to add fresh flavor and a satisfying crunch.

Notes

• You can adjust the spiciness by varying the amount of red pepper flakes according to your preference.
• Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
• The dish can be prepared a day ahead and reheated gently for better flavor melding.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• Garnishes such as fresh cilantro or a squeeze of lime can add extra brightness if desired.

Keywords: Thai peanut chicken, peanut sauce chicken, slow cooker chicken, crockpot chicken recipe, Thai cuisine, easy chicken dinner