Description
Juicy, tender chicken breasts or thighs cooked in a rich, creamy Thai-inspired peanut sauce made with coconut milk, soy sauce, fresh ginger, garlic, and honey. A bold, satisfying, and deeply flavorful 30-minute dinner that pairs perfectly with steamed rice or noodles for a complete and crowd-pleasing meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ cup coconut milk
- 2 tablespoons honey
- Steamed rice or noodles, for serving
Instructions
- If using chicken breasts, pound them to an even thickness using a meat mallet or rolling pin. Season both sides lightly with salt and pepper.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through. Remove from the pan and set aside on a plate tented with foil to rest.
- Reduce the heat to medium and in the same skillet, add the minced garlic and ginger. Cook for 60 seconds, stirring constantly, until fragrant and just beginning to turn golden.
- Add the peanut butter, soy sauce, coconut milk, and honey to the skillet. Whisk everything together until the peanut butter is fully dissolved and the sauce is completely smooth.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring frequently, until it has thickened slightly and the flavors have melded together beautifully.
- Return the cooked chicken to the skillet and spoon the peanut sauce over each piece generously. Simmer together for 2–3 minutes until the chicken is heated through and fully coated in the sauce.
- Serve immediately over steamed rice or noodles with extra sauce spooned over the top.
Notes
- Use full-fat coconut milk for the richest, creamiest sauce — light coconut milk produces a thinner result with less body.
- Fresh ginger makes a significant flavor difference over ground ginger — do not substitute if you can avoid it.
- For extra sauce to drizzle over rice or noodles, increase the coconut milk to ¾ cup and the peanut butter to ⅓ cup.
- Prep Time: 10 minutes
- Cook Time: 20 mins