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If you’re craving something cozy, saucy, and fast—this Thai peanut chicken checks every box. Tender chicken tossed in a silky, garlicky peanut sauce with bright lime and herbs. It’s the kind of weeknight dinner that tastes takeout-good but happens in one pan.
Make it as mild or as spicy as you like. Serve over steamy rice or noodles and add whatever crisp veggies you’ve got.
Not sure how your chicken dinners were growing up, but mine did not include peanut chicken. It simply was not in the line up as one of my dad’s chicken and rice dinners. In fact, I don’t remember when exactly I was introduced to peanut chicken. It must have been somewhere around the time I started cooking for my family. So, maybe during my high school days? I’m honestly not sure. My point is that for a long time I didn’t know dishes like this chicken ever existed. I thought that the only proper use for peanut butter was either a really good peanut butter sandwich or in my mom’s Special K-Bar’s (that she’s pretty famous for).
The idea of peanut butter and chicken combined together was completely foreign to me back then. But now it’s one of my favorite flavor combinations to switch things up on an average weeknight. I’m sure this doesn’t surprise most of you. I’ve been loving Thai inspired cuisine for a number of years now. There’s so much color and flavor involved that not only is it delicious, but it’s also fun to create…not to mention pretty healthy too.
My point in all of this is that, I didn’t grow up enjoying foods like today’s recipe, but I sure wish I had. This peanut chicken is the ideal weeknight dinner for when you’re feeling a little bored with typical chicken and rice combinations.
The inspiration…
The inspiration for this recipe came from two sources. First, I now have springtime recipes in my head at all times. I’m craving plenty of fresh herbs, color, and recipes that still feel hearty, but are nice transitional recipes to lead us into spring…in only eight days!
Second, I’ve been receiving a lot of requests for new ways to use the Instant Pot. This concept felt pretty new and exciting to me. Though I will say it took me a while to test and get just right.
Here is exactly how to make this…
As I mentioned, this can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot always leaves me with perfectly tender chicken that’s never dry, plus it’s so easy.
Start by tossing the chicken with Thai red curry paste and ground ginger, which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor. Then toss fresh basil, cilantro, and additional Thai red curry paste. Stir this all together, then add coconut milk.
Next, add a touch of soy sauce and a splash of fish sauce. If you don’t enjoy fish sauce you can certainly use low sodium soy sauce instead. But as I always seem to be saying lately, I recommend giving the fish sauce a try. It adds a very savory, salty flavor.
If using the instant pot, lock the lid and let it do its thing.
Next up…peanut butter.
It’s important to stir the peanut butter into the sauce once the chicken has fully cooked. I found when I added the peanut butter earlier, the chicken either burned or the sauce had an odd texture.
Finally, finish with lime juice.
I do want you to know that there will be a good amount of peanut sauce surrounding your chicken. The sauce thickens a bit as it cools, but we love serving the chicken topped with additional sauce. So use the sauce to your liking.
Add some spicy lime mango.
Basically this is salsa, but we’re going to call it spicy lime mango. It’s not necessary, but I find it very delicious when paired with the savory flavor of this peanutty chicken. It also adds a nice tropical flare.
Finish with some steamed rice, add some sliced cucumbers, and a sprinkle of roasted peanuts, plus some fresh herbs. Alternatively, you could serve the chicken and sauce on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.
And just like that, dinner is done. It’s pretty, it’s easy, and it’s even healthy too. You could serve this alongside roasted broccoli or steamed bok choy for added greens.
FAQ:
Can I make this mild for kids?
Yes—skip the chili paste at first, then stir in a little at the end for the adults. You can also add more coconut milk to soften any heat.
What peanut butter works best?
Creamy no-stir blends make the smoothest sauce. If using natural PB, warm and whisk well so the oils fully emulsify.
How do I keep the sauce from splitting?
Keep the heat moderate and whisk in liquids gradually. If it looks oily, add a tablespoon of water or stock and whisk until glossy again.
What’s the best side to serve with this?
Steamed jasmine rice or rice noodles are classics. Add something crisp and fresh—cucumber, herbs, or a quick limey slaw—for balance.
If you make this Weeknight Thai Peanut Chicken with Spicy Lime Mango, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Weeknight Thai Peanut Chicken with Spicy Lime Mango
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 3-4 tablespoons Thai red curry paste, using more or less to your taste
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup fresh Thai basil or regular basil chopped
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1 (14 ounce) can full fat coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce, (optional, but recommended)
- 1/2 cup creamy peanut butter
- juice of 1 lime
- steamed rice, for serving
- roasted peanuts and Persian cucumbers, for serving
Spicy Lime Mango
Instructions
Stove Top
- 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. 3. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Note, there is going to be a lot of sauce. 4. To make the spicy lime mango. Combine all ingredients in a bowl.5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
Instant Pot
- 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Turn the instant pot off. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Stir in the peanut butter and lime juice. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the sauce has thickened. Note, there is going to be a lot of sauce. 4. To make the spicy lime mango. Combine all ingredients in a bowl.5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
Slow Cooker
- 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce. 4. Finish as directed above
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
We loved this!! This is the second recipe we have made from you and we have loved both
Hi Kelsey,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
hey! what type of rice do you recommend?
Hi Lauren,
I like to use basmati or jasmine rice. Please let me know if you give the recipe a try. I hope you love it! xTieghan
This is excellent. Don’t skip the mango! I added the cucumbers + mango together with lime and it makes the dish perfection. My kids gobble it up every time!
Hey Alyssa,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
My husband & I LOVE all of your recipes. I was wondering if you have any nutritional information for your recipes though…
Hey Sarah,
At this time, I am only able to provide the estimated calorie count. Please let me know if you have any other questions! xTieghan
I LOVED this recipe for a weeknight dinner. Easy, full of flavor and the chicken was so tender. Thank you!
Hey Sherry,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Hi Tieghan!
I’ve made quite a few of your recipes and I just love them! Thanks for creating unique, doable recipes for adventurous, busy cooks! This recipe is a family favorite. I do adapt it quite a bit, as I like to cut up the chicken before cooking it, and I also add the herbs at the end instead of the beginning. We also like it with bell peppers cooked in partway through. And to the mango and cucumber I often add avocado because our whole family loves it. I almost always double the recipe as it makes fantastic leftovers, and my 5-year-old actually requested this recipe for her birthday dinner this year! It is definitely one of my favorite meals to cook.
Hey Rachel! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
This recipe is delicious!!! Will definitely be making it again soon!!
Hey Char,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
We like it saucy over here and this dish does not disappoint!!! You can never have enough peanut sauce and everyone loved it! Such depth of flavor! Turned this into a salad with romaine, arugula, cabbage, cucumbers, quinoa…doubled the mango and used the sauce as the dressing also! Fantastic!
Hey Rah,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Let me start with I love your food!!! Thank you for sharing your passion!! My son is a mango nuts… Your recipe was a hit!!! We gobbled everything. I made it w quinoa and added more veggies! Yum yum!!
Hey Faye,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
I love this recipe, I have made this at least five times already. It’s super simple and if you make a bit more it’s perfect for lunch the next day. I love the creaminess of the sauce, combined with the fruity and spicy mango salsa, the cucumber gives it some extra freshness and crunch. 10/10 <3
Hey Hanna,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
I can’t wait to try this. Is there any reason why almond butter wouldn’t work instead of peanut butter?
Hey Jennifer,
Almond butter should work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan
WOW! Made this for dinner tonight and it was a huge hit with the family! Such an easy and delicious weeknight dinner. Thank you for all of your incredible recipes!
Hey Paige,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
Absolutely peng. Made this twice. Even using low sodium soy sauce, I would reduce the amount you use, but it’s still absolutely delicious.
Oh and @Debbie Butler, stop complaining that there isn’t nutrition information for your diet. Boo hoo, welcome to the real world. This is a recipe, not a nutrition facts section. Get over it.
Regards,
Baba Booey
Hey Baba Booey,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
This is delish! We absolutely loved it and will definitely make again! I may decrease the peanut butter a bit and simmer less at the finish to keep it more saucy but wow-this is a new favorite!
Hey Jessica,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
Oh wow! Just made this! I did take a shortcut and bought pineapple mango salsa at Whole Foods! And the sauce – I could pour it over ice cream! Thank you!
Hey Pam,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan