Hot Spicy Chicken in Peanut Sauce
Dive into a symphony of bold flavors with this Hot Spicy Chicken in Peanut Sauce recipe—a perfect balance of heat, nuttiness, and creamy indulgence. Tender chicken strips are seared to golden perfection and coated in an irresistibly rich peanut sauce made with creamy peanut butter, silky coconut milk, and a kick of red chili paste. Enhanced with the zing of fresh ginger, garlic, and a squeeze of lime juice, this dish offers layers of flavor in every bite. Finished with crunchy roasted peanuts and fresh green onions, this comforting, restaurant-quality meal is ready in just 35 minutes. Serve over fluffy steamed rice or noodles for a spicy, satisfying dinner option that’s sure to impress. Perfect for fans of easy Thai-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 tablespoon Red chili paste
- 0.5 cup Peanut butter (creamy)
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 2 stalks Green onions, sliced
- 2 tablespoons Chopped roasted peanuts
Instructions
Slice the chicken breasts into thin, bite-sized strips and season with salt and black pepper. Toss the chicken pieces in cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Cook for 5–6 minutes, flipping occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Add 1 tablespoon of vegetable oil to the skillet, then add the minced garlic and ginger. Stir-fry for 1 minute until fragrant.
Add the red chili paste to the skillet and stir well to combine with the garlic and ginger.
Reduce the heat to medium and stir in the peanut butter, coconut milk, soy sauce, lime juice, and brown sugar. Cook the mixture for 2–3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
Return the cooked chicken to the skillet, tossing to coat the pieces thoroughly in the sauce. Simmer for 3–4 minutes until the chicken is heated through and the flavors meld together.
Remove the skillet from heat and sprinkle the chicken with sliced green onions and chopped roasted peanuts.
Serve hot with steamed rice or noodles. Garnish with additional green onions and peanuts if desired.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 40.5 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
