thai peanut chicken

Instant Pot Peanut Chicken that can also be made on the Stove Top - a simple, delicious one pot meal that can be made in 30 minutes! Paleo and GF adaptable, this delicious meal can be prepped ahead, or cooked ahead for the busy workweek! 

Instant Pot Peanut Chicken 

chicken salt

garlic, rough chopped

fresh ginger, chopped (or use ginger paste)

coconut milk

soy sauce (or use GF liquid amino acids)

honey (or coconut sugar

lime

chili garlic paste (or sriracha, or sambal olek)

—–

peanut butter (or sub almond butter)

lime leaves

Turkish cucumbers, cut into ½ inch thick, diagonal half-moons

rice vinegar

chili garlic paste

salt and sugar (optional)

– basil ribbons, scallions, or cilantro

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you&#8217;ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir.  Drop the peanut butter in spoonfuls over top of the chicken (don&#8217;t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add  more chili paste and lime.  Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin,

reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach  &#8211; or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

Made this tonight - the sauce is absolutely fantastic!

Absolutely love love love this recipe!! I’m pregnant and craving Thai food, we’re making it tonight for the third Sunday in a row! I decided to add sesame oil to the salad for more of that delicious Thai flavour, yum!!

Delicious! Served over riced cauliflower.   I did my best with the Peanut Chili Crunch, but I couldn't find the fried shallots, so I did my own. Pretty sure it wasn't as good as store bought. But we loved the recipe for the chicken exactly as written. Had leftovers for lunch. Maybe even better! Thanks! We will be making this again!

5/5 stars here! I don't normally comment on recipes, but this is so easy to make, yet it's so flavorful. I used more sriracha to spice it up for our personal preferences, but otherwise it was perfect. Will make many times again!

5/5 stars here! Really did nothing to tweak this recipe other than making it spicier with Sriracha. I also made the cucumber salad which was a great touch to the overall meal. Will definitely be making again!

Hands up, hands down... This is the best recipe that I have ever made in the Instant Pot! Thank you for this delicious recipe and easy to follow directions!

I was short on time so I did not make either the cucumber salad or the peanut chili crunch. Hopefully when I make this again I would love to try those too. It was absolutely delicious regardless. Thanx again!

I never got to actually try it... it kept burning in the IP. I'm not sure what I did wrong. But the Chili Cucumber Salad was amazing.

Loved it!  I added a little more chili paste and lime juice at the end, but could still kick it up another notch on spice.  I am DEFINITELY making the peanut crunch recipe for the top next time!!  My husband couldn't stop eating it :)

I made this dish today on the stove top with all the ingredients (including the lemongrass and kefir lime leaves) and  accompaniments you suggested  in the recipe above ie. cucumber, spinach and the crunchy chilli peanut topping.  It was fabulous and super tasty - everything just worked fabulously well together. This one is a keeper.  Thanks for sharing!

This was one of the best instant pot recipes I've ever made.  Seriously delicious and so easy to throw together.  I served over sautéed cilantro lime cauliflower rice and topped with the cucumber salad.  I will definitely be making this again.  Thank you for sharing this delicious recipe!

Really good for how simple it is!  I didn't have any fish sauce and it was still very tasty. I did add some red pepper and spinach, will make it again!

Came out well - used skinless chicken thighs and cooked for 10 min, also added a couple carrots. My 10-year old loved it (my 6 year old, not so much!)

super easy and very flavorful!  thanks so much for sharing, sylvia!  in my case, the ginger was quite pronounced in the finished dish so i'd use a bit less next time.  in full disclosure, i'm not much of a ginger fan but i try to stay largely true to recipes the first time i make them so ymmv.  browning cubed chicken thighs prior to cooking everything in the ip was my only deviation in this case.

I made this today and it was fantastic and so easy. Next time I will add some veggies. I like spice and my housemate does not, so I added some sriracha to my bowl and it was perfect. I had a million projects going on today and did not have time to make the crunchy topping or cucumber salad but would like to try them sometime. This is my new favorite instant pot recipe! Thank you!

https://content.jwplatform.com/videos/jTL6Nxjh.mp4

How to make the most delicious Instant Pot Peanut Chicken- a simple, delicious one-pot meal that can be made in 25 minutes! Paleo and GF adaptable, this delicious Balinese-inspired meal can be prepped ahead, or cooked ahead for the busy work week! 

Instant Pot Peanut Chicken

Thai Peanut Chicken made in the slow cooker features tender chicken stewed in a flavorful coconut milk and peanut sauce, served over rice or rice noodles!

Slow Cooker Thai Peanut Chicken

chicken breasts

peanut butter (crunchy or creamy)

garlic (minced)

honey

soy sauce

lime juice

rice wine vinegar

red pepper flakes (more

peanuts (for garnish)

cilantro (for garnish)

Rice, rice noodles, or lettuce leaves (for serving)

Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.

Cover and cook on LOW for 3 to 5 hours (or until chicken is cooked through and tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.

Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

This Sheet Pan Thai Peanut Chicken with onions and peppers is quick, easy and delicious!&nbsp; With an Asian peanut sauce that doubles as a marinade and a dipping sauce for serving, this flavorful tray bake dinner is guaranteed to be a weeknight dinner winner!

Sheet Pan Thai Peanut Chicken with Onions & Peppers

¼ Cup Creamy Peanut Butter

TBS Reduced Sodium Soy Sauce

¼ Cup Coconut Milk (stirred)

Cloves Garlic (minced)

TBS Ginger (grated)

TBS Rice Wine Vinegar (divided)

½ TBS Honey

½ tsp Crushed Red Pepper Flakes

Salt and Freshly Ground Pepper (to taste)

Bell Peppers (seeded and chopped)

Yellow Onion (peeled and chopped)

TBS Vegetable Oil

tsp Sesame Oil (or more to taste)

Preheat oven to 400 degrees F.  Line a large, rimmed baking sheet with non-stick foil or parchment paper for easy clean up.

Prepare the chicken:  In a large bowl, mix peanut butter, soy sauce, coconut milk, garlic, ginger, 1 tablespoon of vinegar, honey and pepper flakes*.  Set aside ¼ cup of the sauce for serving.  Add chicken to the bowl and toss to coat.  Either, cover the bowl with plastic wrap and allow to marinate in the fridge for up to 8 hours, or continue with recipe.

For onions &amp; peppers:  Spread the peppers and onions out on the baking sheet and drizzle with vegetable oil.  Season generously with salt and pepper and toss to combine.  Roast in oven for 8-10 minutes (they will continue to roast in step 5).

Remove sheet pan from oven and drain (or wipe) off any excess liquid that has accumulated.  Move the peppers and onions so they are on one side of the pan.  Add the chicken to the empty side of the pan, spreading it out into an even layer.  Season generously with salt and pepper.

Return pan to the oven and roast for 12-15 minutes, or until the chicken is ALMOST cooked through.  Switch the oven to BROIL and broil about 3-5 minutes*, or until chicken is cook to an internal temperature of 165 degrees F.

To Serve:&nbsp; Remove from the oven and use a slotted spoon to transfer the chicken and veggies to a serving bowl.  Toss with sesame oil and remaining tablespoon of vinegar.  Serve the chicken and veggies with reserved sauce and optional garnishes.  Enjoy!

This delicious Thai Peanut Chicken is positively PACKED with flavor!   Quick and easy to make and thoroughly satisfying!

Thai Peanut Chicken

cooking oil

yellow onion (, chopped)

garlic (, minced)

ginger root (, minced)

chicken breast (,

sweet chili sauce

tomato sauce

peanut butter

chili powder

dark brown sugar ((optional; paleo: omit))

salt

cilantro

peanuts

Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.

Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

Tender chicken thighs cooked in a tangy coconut peanut sauce. Great over rice and perfect when you are craving Thai food.

chicken thighs

Tbsp. soy sauce

Worcestershire sauce

Tbsp. Thai red curry paste

Tbsp. ginger

limes (juiced)

Tbsp. brown sugar

cornstarch

peanuts (roughly chopped (optional))

Prepare a 4 quart slow cooker with nonstick cooking spray.

Place the chicken thighs into the bottom of the slow cooker.

In a large measuring cup or medium bowl, whisk together the coconut milk, peanut butter, soy sauce, Worcestershire sauce, red curry paste, ginger, and garlic. Pour the mixture over the chicken.

Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through and tender.

Carefully remove about 1 cup of sauce from the slow cooker. To the removed sauce, whisk in the lime juice, brown sugar, and cornstarch until completely blended. Pour the sauce back into the slow cooker and stir to blend. Cover and continue cooking for 1 hour to allow the sauce to thicken.

Serve the chicken over rice or noodles garnished with cilantro and peanuts, if desired.

Thai Peanut Chicken Sweet Potato Noodles are a healthy, gluten free twist on your favorite Thai takeout order. Easy, colorful, and delicious!

Thai Peanut Chicken Sweet Potato Noodles

chicken breasts (14 ounces,) cut into bite-sized pieces

salt and pepper

(4 ounces) broccoli florets

water

Toppings: chopped peanuts, green onions, chopped cilantro

gluten-free chicken broth

1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce

Tablespoon rice vinegar

gluten-free chili garlic sauce (or more)

sesame oil

ginger

garlic,

Whisk together Thai peanut sauce ingredients then set aside.

Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add chicken then season with salt and pepper and saute until cooked through. Remove chicken to a plate then set aside.

Turn heat down to a little above medium then add remaining 2 Tablespoons oil. Add sweet potato noodles and broccoli, season with salt and pepper, then saute for 5 minutes, stirring occasionally. Add water then saute until noodles are al dente, another 3-5 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.) Add chicken back into the skillet along with the Thai peanut sauce then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.

https://content.jwplatform.com/videos/2JGIzO8j-1920.mp4

Thai Peanut Chicken and Sweet Potato Noodles are a healthy and gluten-free twist on your favorite Thai takeout order. Easy, colorful, and delicious!

Thai Peanut Chicken and Sweet Potato Noodles

chicken thighs baked in a Thai style peanut sauce

Top 7 thai peanut chicken recipes from across the web

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Top 7 thai peanut chicken recipes from across the web

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Instant Pot Peanut Chicken

Slow Cooker Thai Peanut Chicken

Sheet Pan Thai Peanut Chicken with ...

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Slow Cooker Thai Peanut Chicken

Thai Peanut Chicken Sweet Potato No...

Thai Peanut Chicken

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