Thai Chicken With Spicy Peanut Sauce Recipe

Name: Thai Chicken With Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups 5-minute instant rice; 4 boneless skinless chicken breast halves; 2 teaspoons vegetable oil; 1 tablespoon instant minced garlic; 1 tablespoon bottled chopped ginger; 3/4 cup chopped green onion; 1 (8 ounce) can sliced bamboo shoots, drained; 1/3 cup unsalted peanuts, chopped; 1 tablespoon reduced sodium soy sauce; 1 tablespoon dry sherry; 1 teaspoon sugar; Spicy Peanut Sauce; 1 1/2 tablespoons creamy peanut butter; 2 tablespoons vegetable oil; 2 tablespoons reduced sodium soy sauce; 2 tablespoons sugar; 2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar; 1/2 teaspoon dark sesame oil; 1/8 teaspoon ground cayenne pepper, to taste

Servings: persons

2 1/2 cups 5-minute instant rice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon instant minced garlic
1 tablespoon bottled chopped ginger
3/4 cup chopped green onion
1 (8 ounce) can sliced bamboo shoots, drained
1/3 cup unsalted peanuts, chopped
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
Spicy Peanut Sauce
1 1/2 tablespoons creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
1/2 teaspoon dark sesame oil
1/8 teaspoon ground cayenne pepper, to taste

1
Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
2
Set aside.
3
Bring 2 1/2 cups water to a boil in a 2-qt.
4
saucepan.
5
When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
6
Cut the chicken into short strips about 1/2 inch wide.
7
Heat the oil in a large nonstick skillet over high heat.
8
Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
9
Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
10
Stir well, then add the peanut sauce and stir well again.
11
Cook until heated through, 2 minutes.
12
Serve over a bed of the rice.

845

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups 5-minute instant rice, 4 boneless skinless chicken breast halves, 2 teaspoons vegetable oil, 1 tablespoon instant minced garlic, and more.

Yes, Thai Chicken With Spicy Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken With Spicy Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions