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4.89 from 9 votes
30-Minute Thai Peanut Chicken
Prep Time
14 mins
Cook Time
15 mins
Total Time
29 mins
This 30-Minute Thai Peanut Chicken with super tender chicken, healthy veggies and a silky smooth Asian peanut sauce comes together in less time than you can order takeout!
Course: Main Course, Main Dish
Cuisine: Thai, Thai-inspired
Keyword: peanut chicken, Thai Peanut Chicken
Servings: 6
Calories: 443 kcal
Author: Chris Scheuer
For the chicken:
  • 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 1 egg white from medium or large egg
  • 1 tablespoon corn starch
  • 1 tablespoon rice vinegar
For the veggies and sauce:
  • 2 tablespoons coconut oil divided
  • 1 medium bunch broccolini
  • 1 medium red onion peeled, halved and sliced about ¼-inch thick
  • 1-2 tablespoon red curry paste
  • cup peanut butter
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons finely chopped fresh ginger or ginger paste
  • 2 cloves garlic minced
  • 1 ½ teaspoons turmeric
  • ½ medium red onion finely chopped
  • 14 ounce can coconut milk I use light
  • 2 cups chicken broth
  • ¼ cup low sodium soy sauce
To finish:
  • chopped peanuts for garnish
  • fresh lime wedges
  • cilantro mint, Thai basil, for garnish, if desired
  • sesame seeds if desired for garnish (I use black and white)
For the chicken:
  1. Cut chicken into small, bite-size pieces. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20 minutes while preparing the veggies and sauce.
For the veggies and sauce:
  1. Thinly slice broccolini stems on an angle. Cut any large florets into smaller pieces.

  2. Heat 1 tablespoon coconut oil in a medium-large Dutch oven or pot over medium heat. Add the broccolini and stir for 1 minute. Add the sliced red onion and a generous pinch of salt (about ¼ teaspoon) and cook, stirring frequently, for 1 more minute. Remove veggies to a bowl and set aside.

  3. Heat remaining 1 tablespoon of coconut oil in the same pot. Add red curry paste, peanut butter, brown sugar, ginger, garlic, turmeric and chopped red onion. Cook for 2 minutes stirring frequently.

  4. Slowly add the coconut milk while stirring. When smooth, add the chicken stock and soy sauce and bring it to a boil. Reduce to a simmer, stirring occasionally, and cook, uncovered for 10 minutes.

  5. Add the chicken along with the marinade and return to a boil. Cook for 5 minutes then turn off the heat and cover for another 5 minutes. Add the broccolini and red onion (reserve a few pieces of broccolini and a few red onion slices for garnish, if desired) and stir gently.
To finish:
  1. Serve with white, brown or black rice or Asian noodles and lime wedges. Garnish with chopped or halved peanuts, sesame seeds and fresh Thai basil, regular basil, cilantro and/or mint.
Recipe Notes

See Café Tips for more detailed instructions and tips.

Nutrition Facts
30-Minute Thai Peanut Chicken
Amount Per Serving
Calories 443 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 73mg24%
Sodium 970mg42%
Potassium 756mg22%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 8g9%
Protein 33g66%
Vitamin A 428IU9%
Vitamin C 9mg11%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.