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Plate of Thai Peanut Chicken with garnish and vegetables

Thai Peanut Chicken

A creamy and flavorful Thai Peanut Chicken dish that's easy to make, perfect for weeknights, and family-approved.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs or breasts Use bone-in for juicier results.
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce For gluten-free, use tamari.
  • 1/4 cup honey Can substitute with maple syrup.
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup chicken broth
  • to taste salt and pepper
For Serving
  • Rice or noodles For serving.

Method
 

Preparation
  1. In a crockpot, combine peanut butter, soy sauce, honey, lime juice, garlic, ginger, and chicken broth. Stir until everything is well mixed.
  2. Add the chicken into the sauce, making sure it gets nicely coated. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
  2. Once cooked, shred the chicken right in the sauce and give it a good mix.
Serving
  1. Serve over rice or noodles, and add a sprinkle of crushed peanuts and fresh vegetables like shredded carrots or sliced green onions.

Notes

Got leftovers? This dish will keep well in the fridge for about 4 days or can be frozen for up to 3 months. Reheat on the stove or in the microwave. For added thickness, mix cornstarch with water and stir towards the end of cooking.