Thai Peanut Chicken

Ingredients

Proteins and main components

• 1.5 lb (700 g) boneless, skinless chicken thighs or breasts — thighs give more fat and juiciness
• Salt and black pepper to taste

• 2 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar or palm sugar
• 1 clove garlic, minced

• 3/4 cup (180 g) smooth peanut butter (natural or commercial)
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar or palm sugar
• 1–2 tbsp fish sauce (adjust to taste)
• 1/2–1 tsp red curry paste or 1 small chopped red chili for heat
• 1/2 cup (120 ml) warm water or coconut milk to thin
• 1 tsp grated ginger (optional)

• Chopped cilantro and sliced scallions
• Lime wedges
• Toasted crushed peanuts for texture
• Steamed jasmine rice or rice noodles

• Neutral oil for cooking (canola, peanut, or vegetable)
• Skewers if making satay-style
• Chili flakes or sriracha if extra heat desired

Marinade and seasoning tips

Marinade function and timing
Purpose: Tenderizes, seasons, and adds an acid balance so the peanut sauce complements rather than overwhelms.
Procedure:

• Combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and minced garlic. Stir until sugar dissolves.
• Trim chicken of excess fat and pat dry; score thicker pieces for faster, even cooking.
• Toss chicken with marinade so every piece is lightly coated. For best texture, marinate 30 minutes to 2 hours in the fridge; avoid more than 6 hours for lime-based marinades to prevent 'cook' from acid.

• Taste the final peanut sauce and adjust salt with soy or fish sauce rather than adding raw salt to the marinade—fish sauce provides savory depth.
• Use black pepper in cooking and white pepper sparingly if you want traditional Thai warmth.
• If using chicken breasts, pound to an even thickness (about 1/2 in / 1.2 cm) for even cooking; thighs can be left whole but aim for uniform size.

• For a nut-free version, substitute sunflower seed butter and reduce fish sauce by half, adding more lime to balance flavor.
• To reduce sodium, use low-sodium soy and reduce fish sauce to 1 tsp, compensating with extra lime and a pinch of sugar.

Peanut sauce: consistency, balance, and make-ahead

Building the sauce
Ratio starting point: 3 parts peanut butter : 1 part liquid (soy/fish + lime + water or coconut milk). This creates a thick but pourable glaze when warmed.
Method:

1. Warm 3/4 cup peanut butter in a small saucepan over low heat for 30–60 seconds to loosen oils.
2. Whisk in 2–3 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp brown sugar, and 1–2 tbsp fish sauce. Add red curry paste or chopped chili and grated ginger now if using.
3. Thin with 1/4 to 1/2 cup warm water or coconut milk to reach desired consistency; for dipping keep slightly thicker, for drizzling thin more.

• If too salty, add lime juice or a touch more sugar; if too sweet, add soy or fish sauce.
• For heat, add sambal oelek, sriracha, or red curry paste a teaspoon at a time.
• To make it silkier, blitz briefly in a blender with 1–2 tbsp water or coconut milk.

• Store sauce in an airtight container in the refrigerator up to 5 days; it will firm up—stir or gently reheat with a splash of warm water to loosen.
• For freezing, leave out the lime and add fresh lime after thawing to preserve brightness; freeze up to 3 months.

Equipment and kitchen tools

Essential cookware

• Heavy skillet or cast-iron pan: ensures even searing for pan-cooked chicken.
• Grill or grill pan: provides char and smoky flavor if grilling.
• Small saucepan: for warming and adjusting the peanut sauce.

• Sharp knife and cutting board: for trimming and slicing chicken into uniform pieces.
• Measuring spoons and cups: accurate balance of fish sauce and lime is crucial.
• Instant-read thermometer: recommended target internal temperature is 165°F / 74°C for chicken; remove at 160°F and rest to reach final temp.

• Blender or immersion blender: creates a smoother, silkier peanut sauce when needed.
• Skewers: use soaked bamboo skewers for satay-style; place pieces edge-to-edge for even cooking.
• Tongs and splatter guard: for flipping pieces and keeping the stovetop clean.

• Preheat pans fully before adding oil to prevent sticking.
• Use a thermometer for consistent results — visual cues can be misleading with marinated chicken.

Gathering ingredients: selection and substitutions

Peanuts and peanut butter selection
Texture: Choose smooth peanut butter for a silky sauce; natural peanut butter (peanuts and salt only) gives a more roasted flavor but may separate and need warming. Commercial smooth brands give consistent viscosity for glaze.
Roasted vs raw: Dry-roasted peanuts intensify flavor; if using raw peanut butter, toast a few peanuts in a dry skillet for garnish to add a cooked aroma.
Fish sauce and soy sauce balance

• Use fish sauce for savory, umami depth; if avoiding anchovies use extra soy and a pinch of miso for depth.
• Low-sodium soy is acceptable; increase fish sauce slightly for complexity but taste as you add.

• Fresh lime juice is essential for brightness — pre-bottled juice will be flat and requires more sugar to compensate.
• Cilantro and scallions should be fresh and rinsed; add herbs just before serving to preserve color and aroma.

• Chicken thighs: forgiving, remain juicy with higher heat methods. Chicken breasts: work if pounded to even thickness and monitored closely for internal temp.
• Tofu: press extra-firm tofu, marinate briefly, and pan-sear for vegetarian alternative; use toasted sesame oil for an extra layer of flavor.

• Buy unsalted roasted peanuts if you prefer controlling salt; toast them lightly to refresh flavor before use.
• Check expiration on fish sauce and soy; they keep long but oxidize and lose aroma over time.

Preparation steps: chopping, marinating, and staging

Trimming and cutting

• Trim visible fat and sinew from thighs for even cooking and cleaner bites.
• If using breasts, slice horizontally or pound between plastic wrap to 1/2 in (1.2 cm) thickness for uniform doneness.
• Cut larger pieces into 1.5–2 in (4–5 cm) strips for quick, even cooking and better sauce adhesion.

• Place chicken and marinade in a bowl or zip-top bag; press out air and refrigerate. Turn pieces halfway through marinating for even distribution.
• For skewers, thread the marinated strips onto soaked bamboo skewers leaving small gaps for heat circulation.

• Set the peanut sauce in a small saucepan near the stove; have a ladle handy for glazing.
• Prepare garnish station: chopped cilantro, sliced scallions, toasted crushed peanuts, and lime wedges on a small plate for quick finishing.
• If serving with rice or noodles, start them first so they are ready when the chicken finishes; rice rests covered for 10 minutes to finish steam-cooking and stay fluffy.

• Marinate 30–120 minutes depending on schedule.
• Bring chicken to near-room temperature (15–20 minutes out of fridge) before high-heat cooking to avoid cold centers.
• Warm sauce gently while chicken cooks so it is ready to glaze as soon as the protein rests.

Cooking process: searing, grilling, and finishing

High-heat sear (skillet) method
Preheat: Heat a heavy skillet over medium-high until smoking point just before adding oil — about 3–4 minutes on most stovetops.

• Add 1–2 tbsp neutral oil and swirl to coat.
• Place chicken pieces without crowding; sear 3–4 minutes per side for 1/2-in pieces, longer for thicker cuts. Aim to develop a deep golden crust.
• Use an instant-read thermometer and remove chicken at 160°F (71°C), then rest 3–5 minutes to reach the safe 165°F (74°C) finish.

• Preheat grill to medium-high (about 400–450°F / 200–230°C).
• Oil grates or brush oil on chicken to prevent sticking.
• Grill 3–5 minutes per side depending on piece thickness; charred edges add flavor — avoid overcooking which dries out chicken.

• Warm sauce gently in a small saucepan until glossy and fluid; do not boil as peanut oils can separate.
• For glaze: brush sauce on chicken in the final 30–60 seconds of cooking and let it set; repeat once after removing from heat if desired for extra sheen.
• For serving: slice chicken across the grain, arrange on warmed plate, and spoon 2–3 tbsp sauce per portion; drizzle extra on the side for dipping.

• Chicken should feel springy, juices clear, and an instant-read thermometer should read 165°F at the thickest point.
• If sauce becomes grainy after reheating, whisk in 1 tsp warm water or 1 tsp coconut milk to smooth it.

Serving suggestions, storage, and reheating

Serving temperatures and plating

• Serve chicken warm with a thin drizzle of warm peanut sauce and a squeeze of lime for brightness just before eating.
• Accompaniments: steamed jasmine rice, sticky rice, or rice noodles tossed with a touch of sesame oil and scallions.
• For a composed plate, place chicken over rice, spoon 2 tbsp sauce, sprinkle toasted peanuts and cilantro, and finish with a lime wedge.

• Chilled sliced chicken works well for salads or sandwiches; chill fully in a single layer to avoid sweating and sogginess.
• Toss sliced chicken in a small amount of sauce to keep it moist when serving cold.

• Refrigerate cooked chicken and sauce separately in airtight containers up to 4 days; storing separately prevents sauce from tightening the chicken texture.
• Freeze cooked chicken in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in fridge before reheating.

• Oven: reheat at 325°F (160°C) covered for 10–12 minutes until warmed through; brush sauce on for the last 2–3 minutes.
• Skillet: warm a little oil, sear slices 1–2 minutes per side, then add warmed sauce to coat.
• Microwave: use short bursts at 50% power and stir or flip frequently to avoid uneven heating; add a splash of water to sauce when microwaving to prevent firming.

• Toss chopped leftover chicken with shredded cabbage, carrots, and a little extra sauce for a quick slaw.
• Use sliced chicken in wraps with crisp cucumber, carrots, and extra cilantro for texture contrast.

Frequently Asked Questions (FAQs)

Q: Can I make the dish gluten-free?
A: Use tamari or a certified gluten-free soy sauce and confirm that your fish sauce and peanut butter have no cross-contamination; the recipe otherwise remains unchanged.

Q: How do I prevent the peanut sauce from separating?
A: Warm the sauce gently and whisk continuously; add a small amount of warm water or coconut milk to recombine oils if separation occurs. Avoid boiling the sauce which can cause the oils to separate further.

Q: What is the best way to check doneness without a thermometer?
A: Slice into the thickest piece: juices should run clear and flesh should be opaque with no pink. Use an instant-read thermometer when possible and target 165°F / 74°C for safety.

Q: Can I prepare components ahead for a dinner service?
A: Yes. Make the peanut sauce up to 5 days ahead and reheat gently. Marinate chicken up to 6 hours. Cooked chicken can be reheated as directed; store sauce and chicken separately to preserve texture.

Q: What are good vegetarian substitutions?
A: Use extra-firm tofu, pressed and marinated briefly, or large portobello caps. Swap fish sauce for soy and add a teaspoon of miso paste for umami if needed. Toast tofu to crisp edges before glazing.

Q: How can I adjust spice level without losing balance?
A: Increase chili paste or fresh chilies incrementally; to maintain balance add a touch more sugar or lime if heat makes flavors feel sharp. Small adjustments preserve the peanut-sour-salty harmony.

Q: Is there a recommended ratio for sauce to chicken when serving?
A: Plan on approximately 2–3 tablespoons of peanut sauce per 4–6 oz (115–170 g) cooked chicken portion for coating and additional sauce on the side for dipping.