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Thai Peanut Chicken

This recipe guides you through creating a flavorful Thai Peanut Chicken, featuring tender chicken breast in a rich, creamy sauce made with coconut milk, peanut butter, and aromatic Thai seasonings. Served over jasmine rice and garnished with fresh scallions and roasted peanuts, it offers a harmonious blend of sweet, savory, and tangy notes.
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Servings: 4 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 4057.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup ½ - Jasmine Rice
  • 6 Boneless and Skinless Chicken Breast cut into cubes
  • 1 Can 14.5 oz - Chicken Broth
  • 1 Can 14 oz - Coconut Milk
  • 2 Tbs. - Thai Seasonings
  • 6 Tbs. - Jiffy Honey Roasted Extra Crunchy Peanut Butter
  • 2 Tbs. - Lime Juice
  • 2 Scallions sliced
  • Dry Roasted Peanuts For Garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Saucepan For cooking rice
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Whisk For smooth sauce

Method
 

  1. Cook the jasmine rice according to package instructions, typically 1.5 cups of rice with the appropriate amount of water, and set aside.
  2. Cut the boneless, skinless chicken breasts into uniform, bite-sized cubes for even cooking.
  3. In a large pot or Dutch oven, heat a small amount of oil over medium-high heat, then brown the chicken cubes in batches until lightly golden on all sides; remove and set aside.
  4. Deglaze the pot if necessary, then add the chicken broth, coconut milk, and Thai seasonings; bring the mixture to a gentle simmer.
  5. Return the seared chicken to the pot. Stir in the Jiffy Honey Roasted Extra Crunchy Peanut Butter until it is fully incorporated and the sauce is smooth.
  6. Reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the chicken to cook through and the flavors to meld.
  7. Stir in the lime juice, taste the sauce, and adjust seasonings (more lime, Thai seasoning, or a pinch of sugar if needed) to achieve desired balance.
  8. While the chicken simmers, slice the scallions thinly and chop any whole dry roasted peanuts if not already prepared for garnish.
  9. Serve the Thai Peanut Chicken generously over the prepared jasmine rice.
  10. Garnish each serving with fresh sliced scallions and a sprinkle of dry roasted peanuts before serving hot.

Notes

For deeper flavor, consider quickly searing the chicken cubes until golden before adding liquids; this caramelization adds depth. To enhance the overall aroma and taste, lightly toast the dry roasted peanuts before using them as a garnish. A crucial step for achieving a balanced flavor profile is to taste the sauce after simmering and adjust the lime juice to brighten the dish. If you desire a textural contrast beyond the crunchy peanut butter, consider adding thinly sliced bell peppers or snow peas during the final minutes of simmering for a fresh crunch.