Sweet Heat Peanut Chicken
Discover a bold and flavorful twist with Sweet Heat Peanut Chicken—a perfect balance of creamy peanut butter, tangy soy sauce, and spicy sriracha that delights every palate. Featuring tender, marinated chicken thighs cooked to golden perfection, this recipe pairs the richness of peanut sauce with the zesty brightness of lime juice and a touch of sweet honey. Garnished with crunchy crushed peanuts, fresh cilantro, and scallions, it’s a feast for the senses, served best over fragrant jasmine rice. Ready in under an hour, this quick and satisfying dish offers a harmonious blend of sweet, spicy, and savory flavors, ideal for weeknight dinners or an exotic weekend treat.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 0.5 cups peanut butter, creamy
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoons grated ginger
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice
- 0.25 cups crushed peanuts
- 2 scallions, sliced thinly
- 2 tablespoons cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups cooked jasmine rice (for serving, optional)
Instructions
Begin by preparing the marinade. In a medium bowl, whisk together the peanut butter, soy sauce, honey, sriracha, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and lime juice until smooth and well combined.
Season the chicken thighs with salt and black pepper. Place the chicken in a resealable plastic bag or a shallow dish and pour half of the marinade over it, reserving the other half for a sauce. Ensure all the chicken pieces are thoroughly coated in the marinade. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for better flavor infusion.
When ready to cook, heat the vegetable oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off any excess, and add the pieces to the pan. Discard the used marinade.
Cook the chicken for 4-5 minutes on each side, or until it’s golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
In a small saucepan over medium heat, warm the reserved marinade for 3-5 minutes, stirring often, until it thickens slightly and becomes a sauce.
Serve the chicken over cooked jasmine rice (optional) and drizzle with the warm peanut sauce. Garnish with crushed peanuts, sliced scallions, and chopped cilantro for added flavor and texture.
Enjoy your Sweet Heat Peanut Chicken immediately!
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 71.5 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3470 mg | 74% | |
*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.
