Thai Peanut Chicken with Broccoli and Peppers
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This peanut chicken features tender bites of chicken, broccoli, and red peppers, coated in a Thai-inspired peanut sauce and simmered into a dinner ready in just 20 minutes. It’s perfect for busy weeknights when you crave something tasty but without the fuss, and it’s guaranteed to please!
Peanut chicken might start with simple ingredients like chicken, broccoli, and peppers, but the sauce is what makes this dish unforgettable. Everything gets coated in a rich, velvety peanut sauce that’s packed with flavor and clings to every bite of tender chicken.
I love how the sauce strikes that perfect balance of sweet, salty, and savory, making the whole dish feel extra satisfying. It’s one of those reliable recipes I keep in my back pocket for busy weeknights when I want something comforting and full of flavor without a lot of effort.
Ingredients needed
Peanut chicken calls for a handful of familiar, Thai-inspired ingredients, many of which are kitchen staples! Gather these items:
- Ingredients: Chicken breasts (boneless and skinless), soy sauce, coconut oil, bell peppers, and broccoli.
- Thai peanut sauce: All-natural peanut butter, soy sauce, fresh lime juice, red curry paste, rice wine vinegar, garlic cloves, ginger, and water.
- To garnish: Chopped peanuts and sesame seeds.
Variations
Whether you’re looking to clear out leftover veggies from the fridge or simply play with the flavors, this peanut chicken is super versatile. Anything tastes amazing when it’s drenched in peanut sauce! Here are some variations you can make:
- Sweeten the deal: Add a drizzle of honey (or maple syrup) if you like it a bit sweeter
- Extra vegetables: Peanut chicken is super versatile, so you can easily add whatever veggies are left in the fridge. Use up those mushrooms, carrots, baby corn, cauliflower, onions, peas, or whatever else is in there!
- Coconut peanut chicken curry: Enhance the creaminess of the dish by substituting coconut milk for water in the peanut sauce recipe. The coconut flavor will dilute the curry paste and peanut sauce a little bit more, making it creamier and saucier.
- Spicy peanut chicken: Want to play with the spice level? This dish gets a subtle kick from the red Thai curry paste – if you’re someone who prefers a milder spice, be sure to get a mild curry paste. If you want to turn the heat up, add sliced chili peppers or red pepper flakes into the peanut sauce.
- Herbs: Sprinkle on some cilantro, green onions, or Thai basil for more aromatic freshness.
- Veggie version: If you have vegetarian guests or want a saucy-peanut meatless dish, use tofu in place of the chicken in a second skillet, or just omit the chicken in favor of additional servings of veggies.
Time saving tips
You know those evenings when you’re really busy, but you want to treat your body well and whip up something delicious but requires next to no time or effort? This peanut chicken is going to become a back pocket recipe for those exact nights!
This recipe is a lifesaver, clocking in at just 20 minutes, but there are shortcuts for those seeking even swifter dinner:
- Cut down on chopping time by grabbing a bag of frozen stir fry veggies!
- Grab a rotisserie chicken to make it even faster, too!
Simply thaw your veggies in the skillet, toss in the chicken, add the sauce, and voilà! You’re rewarded with delicious delight that rivals your favorite takeout, yet lands on your table in less time than it takes for delivery to arrive
What to serve with peanut chicken
Put some rice on to boil while you prep your dinner! Go for good old steamed basmati rice, coconut rice, or cauliflower rice. Sprinkle some cilantro on, and dinner is served!
If you’d like a side, make some Asian slaw or a Thai cucumber salad.
Recipe FAQs
How do I store leftover peanut chicken?
Store your peanut chicken leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If you need to thin out the sauce when reheating, use a dash of water.
How do I make this saucier?
Peanut butter thickens as it cooks, so if you cook it for an extended period, it will coat the chicken and vegetables and be less saucy. To thin a peanut-based sauce, add some water or broth.
What cut of chicken should I use?
We recommend boneless, skinless chicken breasts, but you could also use chicken thighs if needed. Bone-in chicken works, but it makes this a little bit less convenient to eat. Note that different cuts of chicken have different cooking times, so adjust accordingly.
Peanut Chicken Recipe
Ingredients
- 4 chicken breasts (cubed)
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 2 bell peppers (cut into strips)
- 1 head broccoli (cut into florets)
- Chopped peanuts and sesame seeds (to serve)
Thai Peanut Sauce
- ½ cup all-natural peanut butter
- ¼ cup low-sodium soy sauce (gluten-free, if needed)
- ¼ cup fresh lime juice (from 1 ½ limes)
- 2 tablespoons red curry paste
- 2 tablespoons rice wine vinegar
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (very finely minced)
- ¾ cup water
Instructions
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.4 chicken breasts, 2 tablespoons soy sauce, 2 tablespoons coconut oil
- While the chicken is browning, whisk all the peanut sauce ingredients together in a medium-sized bowl.½ cup all-natural peanut butter, ¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tablespoons red curry paste, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 inch piece of ginger, ¾ cup water
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.2 bell peppers, 1 head broccoli
- Serve the chicken with some crushed peanut and sesame seeds over top and dig in!Chopped peanuts and sesame seeds
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Absolutely LOVE this recipe. Had a craving for something different after being stuck in a rut for meals and am so pleased we tried this recipe! We’ve been making it for months now. We don’t always have all the proper ingredients on hand, so have learned to substitute (e.g. lemon juice for lime, prepackaged Japanese curry instead of curry paste, etc) and it still turns out super tasty every time! We always add extra veggies and top with green onions, sesame seeds, and crushed cashews. Delicious!
I’m so happy to hear that you’ve been loving this recipe, Danaya! ANd adding crushed cashews on top sounds amazing!
I felt like this recipe needed a little more peanut butter, and a little less acid. Lime juice, rice vinegar and soy sauce are all tangy. Next time I make it, and I will because it was very good, I will cut the lime juice, soy sauce and vinegar in half, increase the peanut butter a smidge and add a few hot pepper flakes. I also didn’t use all the sauce because I saw one of the other posters’ picture and it looked way too soupy. Maybe a little cornstarch to make it more a gravy.
Thank you for sharing your feedback. 🙂
Awesome recipe, did halve the lime as others suggested. Added in white parts of scallions to veg and green to garnish. Served over noodles with plenty of sauce! Delicious.
Thanks, Lauren!
Thanks so much for this recipe, Kristen! I’ve made it twice in the past two weeks. 🙂 It was perfect timing to find this, as I was cooking a meal for a new mom who is gluten- and dairy-free! I love citrus, so I didn’t mind the strong flavor from the lime juice the first time I made it, but I do think cutting it down from 2 oz to 1 oz is what I’ll do going forward (about the juice of 1 lime). Again – thanks so much for sharing! My kids and husband love it as well.
That’s so wonderful to hear! Hooray!!
It was really good but I found it needed a sweet note so I added just a drizzle of honey. Also the rice and chicken absorbed all the sauce so you were left with just kind of the pasty peanut butter on the vegetables at the end. Do you know a trick to make it stay saucy? I thought of adding a slurry of corn starch next time (although not too much, I don’t like sauces that are too gelatinous with thickeners that much either. The heat was spot on though, a really nice kick that wasn’t too much!
Peanut butter thickens as it cooks. If I need to thin a peanut-based sauce I simply add some water or broth. 🙂
This is WAY too acidic/limey. Would be a much better recipe with 2 tbsp lime juice instead of 1/4 cup. Also a bit of honey or brown sugar would help the flavors intermingle.
I try to cook sugar free as often as possible. But yes, a little sugar would be great. 🙂
When I make it I’m getting sort of a harsh acid fast to it. I believe I follows the recipe exactly as is do you have any suggestions?
If you find it too acidic, I would recommend reducing or eliminating the vinegar next time. 🙂
Looks delicious! One of my kids has a peanut allergy…would almond butter been a good sub for the peanut butter?
I’ve made it with almond butter and it turns out great! My preference is roasted almond butter, but raw works too. 🙂
Looks great, I wanna try!
Is mirin and rice wine vinegar the same? If not, can I use mirin as substitute?
Also, just to make sure I understand the amounts… 4 chicken breasts are entire breasts of 4 chicken? E.g. around 3 kilos
No, they’re not the same! Mirin is a sweet Japanese wine that you can buy in most supermarkets. It’s not drinking wine. Rice vinegar is a mild flavored vinegar made from rice.
And 4 boneless, skinless chicken breasts – from 2 chickens. 🙂
How will it do as left over.?
I’ve enjoyed this the next day as leftovers for lunch!
That’s so great to hear!!
This looks so good!! My husband and I aren’t big fans of red peppers. What would you suggest subbing for them? Would peapods work? Thanks!
Pea pods would work great!
Do you think some fresh cilantro would compliment this dish? It looks delish and I’m going to make it asap!!
Absolutely it would!
Hi Kristen! I’m having a difficult time trying to find rice wine vinegar. Do I need to combine rice wine and rice vinegar?
Rice vinegar on its own will work great! 🙂
Thank you so much! I’m all about peanut sauce, too!!
This is so perfect for when you want to have a hearty meal for dinner!
Never knew peanuts would go so well with chicken and rice!
Thank you for this mouthwatering recipe, love from Nepal xoxo
Nepal was one of my favorite countries to visit! I hiked the Annapurna Circuit back in 2001 and LOVED it. You have such a beautiful country!
Here I am admiring your dish and you admire my country. Thank you! Please visit here again, Kristen!
❤️❤️❤️