Peanut Chicken Recipe With Peanut Butter: Thai-Inspired Wok Tossed Goodness

My grandmother’s handwritten cards never specified amounts, just instincts. This dish captures that spirit with a simple combination of chicken, peanut butter, and bold Thai flavors.

I’ve perfected the balance between creamy peanut sauce and tender chicken through years of trial and error. The wok-tossed method ensures every piece gets coated in that rich, savory sauce.

What emerges is a restaurant-quality main course that comes together faster than takeout. The peanut butter creates a velvety sauce that clings to each bite of chicken.

Serve over rice for a complete meal that satisfies without complicated techniques.

Ingredients for Peanut Chicken Recipe with Peanut Butter

Simple ingredients, bold Thai flavors. Nothing complicated, just delicious.

The peanut butter is non-negotiable here—natural, unsweetened gives you that pure peanut flavor without added sugar. I grab mine from Trader Joe’s (the jar with just peanuts and salt). The chicken thighs stay juicier than breasts during wok-tossing, and boneless skinless saves prep time. Look for thighs with good marbling if you’re buying fresh, or frozen works just as well (thaw first, obviously).

No peanut butter? Almond butter or cashew butter work in a pinch but taste different. Swap soy sauce for tamari if you need gluten-free. Fresh ginger is ideal but ground ginger at half the amount saves time. The rice vinegar can be white wine vinegar, but avoid balsamic—it’s too sweet. Out of brown sugar? Coconut sugar or honey (if not vegan) works too.

The sauce thickens as it sits, so add a splash of water when reheating. Keeps 3-4 days in the fridge, freezes for 2 months (without cilantro). I make extra sauce—it’s perfect for drizzling over rice or noodles later.

Step-by-Step Instructions for Peanut Chicken

This Thai-inspired wok toss comes together fast with bold flavors in every bite.

Step 1: Prep Chicken and Vegetables

Cut the 1.5 lb Boneless Skinless Chicken Thighs into bite-sized pieces—about 1-inch chunks work perfectly. I like to trim any excess fat first for a cleaner texture. Thinly slice the 1 whole Red Bell Pepper and 0.5 whole Red Onion into even strips so they cook quickly and evenly.

Peel and grate the 1 tbsp Fresh Ginger Root, then mince the 4 cloves Garlic Cloves finely. I keep these separate from the veggies for now since they’ll go in at different times. Zest and juice the 1 whole Lime—you’ll use both later. This prep work ensures everything cooks fast and hot in the wok.

Step 2: Create the Peanut Sauce Base

In a medium bowl, whisk together the 0.75 cup Creamy Peanut Butter, 0.33 cup Soy Sauce, 2 tbsp Rice Vinegar, 2 tbsp Brown Sugar, and 0.5 tsp Red Pepper Flakes. The peanut butter will be thick at first—keep whisking until it smooths out into a glossy sauce.

Add the 0.25 cup Chicken Broth and the grated ginger. Whisk again until fully combined. This is where the magic happens—the sauce should be pourable but still cling to the back of a spoon. Taste and adjust the seasoning if needed, but remember the flavors will intensify as it cooks.

Step 3: Cook Chicken and Vegetables

Heat the 1 tsp Sesame Oil in a large wok or skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer and let them sear undisturbed for 2-3 minutes until the edges turn golden brown. Stir and cook for another 3-4 minutes until the chicken is cooked through and no longer pink.

Push the chicken to one side of the wok and add the sliced onion, bell pepper, and minced garlic. Stir-fry for 3-4 minutes until the vegetables soften slightly but still have a bit of crunch. The garlic should be fragrant but not browned—if it starts to darken, lower the heat immediately.

Step 4: Combine and Thicken the Sauce

Reduce the heat to medium and pour the peanut sauce over the chicken and vegetables. Stir everything together to coat evenly. In a small bowl, mix the 1 tbsp Cornstarch with 2 tablespoons of water to create a slurry, then stir it into the wok.

Cook for another 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. You’ll notice it change from thin and liquidy to rich and velvety. This is your sign it’s ready. Remove from heat and stir in the lime zest and juice.

Step 5: Garnish and Serve Immediately

Sprinkle the 0.25 cup Fresh Cilantro over the top and give it one final toss. The cilantro adds a bright, fresh contrast to the rich peanut sauce. Serve immediately while hot—the sauce will continue to thicken slightly as it cools.

This dish tastes best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. The flavors deepen even more the next day.

Wine and Beer Pairings for This peanut chicken recipe with peanut butter

Crisp White Wines

A chilled Riesling from Washington State cuts through the peanut sauce beautifully with its bright acidity and subtle sweetness. I love how the stone fruit notes complement the dish’s nuttiness. Serve at 45-50°F for optimal flavor. 🍷

Light Bodied Reds

For red wine lovers, try a Pinot Noir from Oregon—its earthy notes and gentle tannins won’t overpower the peanut flavors. The red fruit undertones pair surprisingly well with the dish’s umami depth.

Asian Beer Styles

Thai beers like Singha or Chang are my go-to choices. Their crisp, clean profile refreshes your palate between bites of the rich peanut chicken. The subtle sweetness balances the dish’s savory notes perfectly. 🍺

Craft Beer Options

A wheat beer with citrus notes, like Blue Moon with an orange slice, provides a refreshing contrast. The effervescence helps cut through the sauce’s creaminess.

Non-Alcoholic Pairings

For those avoiding alcohol, ginger beer offers a spicy kick that mirrors the dish’s ginger notes. I also enjoy Thai iced tea—its sweetness and creaminess echo the peanut sauce beautifully.

Frequently Asked Questions