Thai Chicken with Peanut Sauce: Better Than Takeout
Are you craving the rich, savory flavors of Thai cuisine but want to skip the takeout?…
Equipment
- Large Skillet
- Small Bowl
- Whisk
Ingredients
Ingredients
- 2 tablespoonscooking oil
- 3 clovesgarlicminced
- 1 medium white onionsliced
- 1 poundchicken breastcut into bite-sized pieces
- 3 tablespoonspeanut butter powder or 2 tablespoons peanut butter
- 1 tablespoonwater
- 2 tablespoonsbrown sugar
- 2 tablespoonssoy sauce
- 1 teaspoongarlic chili sauce or sriracha sauce
Instructions
Instructions
- Prepare ingredients: mince 3 cloves garlic, slice 1 medium white onion, and cut 1 pound chicken breast into bite-sized pieces.
- Heat a large skillet over medium-high heat until hot, then add 2 tablespoons cooking oil and swirl to coat the pan.
- Add the minced garlic to the skillet and cook, stirring, for about 15–30 seconds until fragrant and just starting to color—do not let it brown.
- Immediately add the sliced onion and the chicken pieces to the skillet. Cook, stirring and turning the chicken every 2–3 minutes, until the chicken is cooked through and the onions are softened (about 6–8 minutes total).
- While the chicken cooks, combine the sauce ingredients in a small bowl: either 3 tablespoons peanut butter powder OR 2 tablespoons peanut butter, plus 1 tablespoon water, 2 tablespoons brown sugar, 2 tablespoons soy sauce, and 1 teaspoon garlic chili sauce or sriracha. Whisk or stir until smooth and well blended.
- When the chicken is done, pour the sauce over the chicken and onions in the skillet. Stir or toss to coat and cook for about 1 minute more, until the sauce is heated and glossy.
- Remove from heat and serve immediately with noodles or rice.
Notes
High heat matters: Keep your skillet very hot for authentic stir-fry results and to prevent chicken from steaming
Prep everything first: Once cooking starts, this dish moves quickly, so have all ingredients measured and ready
Don’t crowd the pan: Cook in batches if needed to maintain high heat and proper browning
The garlic technique: Infusing the oil with garlic flavor then removing it prevents burning while maintaining flavor
Sauce consistency: The sauce will thicken as it cools, so remove from heat when it seems slightly thinner than desired
Slice against the grain: For the most tender chicken, cut perpendicular to the muscle fibers
Taste and adjust: Everyone’s preference for sweet-savory-spicy balance is different, so taste and adjust before serving
Prep everything first: Once cooking starts, this dish moves quickly, so have all ingredients measured and ready
Don’t crowd the pan: Cook in batches if needed to maintain high heat and proper browning
The garlic technique: Infusing the oil with garlic flavor then removing it prevents burning while maintaining flavor
Sauce consistency: The sauce will thicken as it cools, so remove from heat when it seems slightly thinner than desired
Slice against the grain: For the most tender chicken, cut perpendicular to the muscle fibers
Taste and adjust: Everyone’s preference for sweet-savory-spicy balance is different, so taste and adjust before serving