Thai Peanut Chicken Recipe -
Thai Peanut Chicken Recipe
  • READY IN 30 mins

Thai Peanut Chicken

Recipe by  

"This company-worthy, skillet dish is perfect for weeknight dinners too . . . it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  3. Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
  4. Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
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  • Recipe Tips:
  • For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.

Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2011

I found this recipe when looking for something to use the Sweet Chili Thai dipping sauce i had in the fridge from wings or some take out.... i mixed this in instead of the mushroom soup, omitted the milk.... IT WAS A HIT!!

Most Helpful Critical Review
Nov 24, 2010

I was disappointed in this recipe. Not real "savory", not much flavor, very bland. If I were to try this recipe again, I would definately add some crushed red pepper or some other spice to give it more life.


11 Ratings

Nov 06, 2011

I was craving thai food so I thought this might be a keeper....not. The only change I made initially was to use coconut milk instead of regular milk or water to give it a little more authentic thai flavor. (after reading other reviews) Unfortunately, after it was done, I realized I would have to doctor the heck out of this to get some much needed flavor and texture. Too thick and kinda gluey texture. After tasting I added 1 tablespoon red curry paste (not curry powder) and I think I should have added more. I also added one tablespoon of fish sauce & brown sugar and extra cilantro and I tossed in a couple tablespoons of fresh basil. Those changes made it acceptable to us. I still think the simple recipe from the coconut milk can is far superior and actually alot cheaper than adding a can of mushroom soup??? I don't think of cream of mushroom when I think of Thai :) This one is not a keeper.

Dec 10, 2010

I thought it was great! I do think it was a little too much onion though. I used dried cilantro but do think fresh would be a lot better!

Oct 22, 2011

Very good dish. My first attempt at any type of Thai dish. I had some adjustments for ingredients I had or did not have: used green bell peppers, left out the cilantro, 1 can of evaporated milk instead of milk and added about 1/2 tsp of cayenne. This actually made about 12 as a side dish. I definitely recommend this dish, great tasting and very easy to make!

Sep 16, 2011

It was very easy to make, but was missing something.. will probably make again but will have to play with the recipe

Feb 01, 2011

This was really good, I think it could use a little more milk depending on how creamy you want the sauce to be. I'm going to try this again, but with some spice added to it.

Mar 15, 2012

This is a super easy meal, but the original recipe was definitely lacking something... I read a few other recipes and added brown sugar and a bit of soy sauce... Definitely not a traditional dish, but was good after adding those 2 ingredients.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 686 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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