Thai Peanut Chicken Bowl

Thai Peanut Chicken is the ultimate cozy dinner for busy nights when you crave deep flavor and comfort with very little fuss. I have made this for everything from weeknight meals to family gatherings and it always disappears fast thanks to its creamy savory sauce and effortless prep. Whether you are a fan of takeout or looking for something new to add to your regular rotation this recipe delivers big bright flavors in one pot.

My family first tried this Thai Peanut Chicken when I had almost nothing left in the fridge but a jar of peanut butter some chicken and a dream of ordering takeout. It has since become our Friday night favorite because everyone can add their own toppings and sides making it both personal and fun.

Ingredients

• Boneless skinless chicken thighs or breasts: This choice affects tenderness use thighs for maximum juiciness or breasts for a leaner version Check for fresh plump pieces without any off smell
• Unsweetened natural peanut butter: Use fresh opened peanut butter with none of the oil separated for best texture and a pure peanut flavor
• Low sodium soy sauce: This prevents an overly salty taste use naturally brewed soy if possible for complexity
• Honey or brown sugar: Honey adds a floral note brown sugar will taste richer and deeper both balance out the saltiness
• Rice vinegar or lime juice: Either will create a nice tang use fresh squeezed lime for best results and taste the sauce before adding more
• Sesame oil: Optional just a drizzle increases aromatic depth look for toasted sesame oil for a more intense flavor
• Freshly grated ginger: Always grate just before adding for zing avoid old dry ginger which loses its punch
• Garlic cloves minced: Chop fresh for best aroma avoid pre-minced garlic in a jar which is harsher
• Red chili flakes or Sriracha: This allows you to control the heat start with less and taste before adding more to suit your crowd
• Canned coconut milk: Optional for creaminess go for full fat coconut milk for a silkier sauce
• Water or chicken broth: This helps loosen the sauce and lets the flavors meld opt for a high quality broth if possible

Step-by-Step Instructions

Mix the Sauce:

Whisk together peanut butter soy sauce honey vinegar or lime juice sesame oil garlic ginger chili flakes and water or broth in a bowl Add coconut milk at this stage if using Make sure the sauce is fully smooth and not clumpy This will ensure it coats the chicken evenly

Add Chicken to Slow Cooker:

Place the chicken pieces in a single layer at the bottom of the slow cooker Pour the prepared sauce over the top making sure every piece is covered well Gently move the pieces to allow sauce to flow underneath

Cook:

Set the slow cooker to low for five to six hours or on high for about three hours The chicken should be fully cooked and easily shredded with a fork Do not overcook as this can dry out the meat

Shred and Stir:

Use two forks to shred the tender chicken directly inside the slow cooker Stir thoroughly so that every bite is coated in the luscious peanut sauce You will notice the sauce thickens as it mixes with the tender chicken

Garnish and Serve:

Transfer the saucy chicken to a serving dish or bowl Top with your favorite garnishes like crushed peanuts chopped cilantro green onions or sesame seeds Serve hot with rice noodles or steamed veggies alongside

Peanut butter is the heart of this dish and always takes me back to childhood moments of peanutty meals around the table. The first time my son tasted this peanut chicken he was so delighted he declared it better than his favorite takeout and now he helps with the garnishes every time I make it.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days The sauce tends to thicken so add a little water or broth before reheating Warm gently on the stove or in the microwave until piping hot never boiling which may cause the sauce to split. If you want to freeze portion the cooled chicken and sauce into freezer bags squeeze out excess air and lay flat in the freezer Thaw in the fridge overnight before reheating.

Ingredient Substitutions

If you are out of coconut milk use extra water or chicken broth You can swap almond or cashew butter for peanut butter for a different flavor profile If you need this dish gluten free use tamari or coconut aminos in place of soy sauce For extra vegetables toss in sliced bell peppers or baby spinach during the last hour of cooking

Serving Suggestions

Serve Thai Peanut Chicken over steamed jasmine rice brown rice or rice noodles For a fresh touch add a quick cucumber salad or steamed broccoli Sprinkle extra fresh herbs and chopped nuts for crunch It is also fantastic in lettuce wraps for a lighter meal or as filling in warm pita bread

I always leave a jar of peanut butter handy just for this recipe because I know it will keep everyone happy and full without much work If you ever find yourself craving comfort food with a little twist Thai Peanut Chicken is one dish that never fails

Foire aux questions sur la recette

→ What kind of chicken works best for this?

Boneless thighs deliver extra tenderness and flavor, but chicken breasts can also be used for a leaner result.

→ Can I substitute another nut butter?

Almond or cashew butter works well if you avoid peanuts, though flavor may differ slightly.

→ Is coconut milk required?

No, but it adds silky texture and richness. You can omit or replace it with water or chicken broth if desired.

→ How spicy does it become?

Spiciness depends on how much chili or Sriracha you add. Adjust to taste for mild or bold heat.

→ What are good serving options?

Serve over steamed rice, jasmine rice, or noodles. Add fresh vegetables or herbs for extra brightness.