Best 3 Thai Peanut Chicken Hacked Chicken Recipes

**Thai Peanut Chicken: A Culinary Symphony of Southeast Asian Flavors**

Embark on a tantalizing culinary journey to Southeast Asia with our exquisite Thai Peanut Chicken recipe. This delightful dish tantalizes your taste buds with an interplay of sweet, savory, and tangy flavors, all harmoniously blended in a rich and creamy peanut sauce. Succulent chicken breasts, marinated in a blend of aromatic spices, are expertly cooked to perfection, resulting in a tender and juicy texture that pairs perfectly with the vibrant sauce. Served atop a bed of fluffy rice and accompanied by a medley of fresh vegetables, this dish transports you to the vibrant streets of Thailand with every bite.

**Variations to Suit Every Palate:**

- **Classic Thai Peanut Chicken:** Experience the authentic flavors of Thailand with this traditional recipe, featuring a well-balanced blend of sweet, savory, and spicy notes.

- **Spicy Thai Peanut Chicken:** Elevate the heat level with this fiery rendition, where an extra kick of chili peppers ignites your taste buds.

- **Thai Peanut Chicken with Coconut Milk:** Indulge in a rich and creamy version, where the addition of coconut milk lends a velvety texture and a subtle sweetness to the sauce.

- **Thai Peanut Chicken with Tofu:** Create a meatless marvel by substituting tofu for chicken, resulting in a protein-packed and equally flavorful dish.

- **Thai Peanut Chicken Salad:** Transform this hearty dish into a refreshing salad by serving the chicken and peanut sauce over a bed of mixed greens and your favorite vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

THAI PEANUT CHICKEN STIR FRY

Thai Peanut Chicken Stir Fry image

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.

Provided by Yumna Jawad

Categories Main Course

Time 20m

Number Of Ingredients 16

Ingredients

½ cup creamy peanut butter
3 tablespoons water
3 tablespoons honey
2 tablespoons soy sauce
3 tablespoons Thai red curry paste
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
2 cloves garlic clove (minced)
2 teaspoons red pepper flake
2 tablespoons extra virgin olive oil (divided)
1 medium yellow onion (thinly sliced (about 1½ cups))
1 pound boneless skinless chicken breasts or thighs (cut into ½- inch dice)
6 cups chopped vegetables of choice (I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli)
½ cup dry-roasted peanuts (roughly chopped)
½ cup chopped fresh cilantro
Prepared brown rice (for serving)

Steps:

In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper ﬂakes until smooth. Set aside.
In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.

Nutrition Facts : Calories 414 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 493 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories World Cuisine Recipes Asian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

SLOW-COOKER THAI PEANUT CHICKEN

Slow-Cooker Thai Peanut Chicken image

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 6

Number Of Ingredients 15

Ingredients

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

Steps:

Spray 4-quart slow cooker with cooking spray.
In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
Transfer to slow cooker, and pour remaining half of sauce over chicken.
Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

Tips:

Use high-quality peanut butter. This will make a big difference in the flavor of the sauce. Look for a peanut butter that is made with 100% peanuts and has no added sugar or salt.
Don't be afraid to adjust the flavors to your liking. If you like things spicy, add more chili flakes or Sriracha. If you want a sweeter sauce, add more brown sugar or honey. And if you want a more savory sauce, add more soy sauce or fish sauce.
Serve the chicken with your favorite sides. Rice, noodles, or vegetables are all great options.
Make sure the chicken is cooked all the way through before serving. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be at least 165 degrees Fahrenheit.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 2 months.

Conclusion:

This Thai peanut chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the peanut sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.