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If you’re craving something cozy, saucy, and fast—this Thai peanut chicken checks every box. Tender chicken tossed in a silky, garlicky peanut sauce with bright lime and herbs. It’s the kind of weeknight dinner that tastes takeout-good but happens in one pan.

Make it as mild or as spicy as you like. Serve over steamy rice or noodles and add whatever crisp veggies you’ve got.

overhead photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Not sure how your chicken dinners were growing up, but mine did not include peanut chicken. It simply was not in the line up as one of my dad’s chicken and rice dinners. In fact, I don’t remember when exactly I was introduced to peanut chicken. It must have been somewhere around the time I started cooking for my family. So, maybe during my high school days? I’m honestly not sure. My point is that for a long time I didn’t know dishes like this chicken ever existed. I thought that the only proper use for peanut butter was either a really good peanut butter sandwich or in my mom’s Special K-Bar’s (that she’s pretty famous for).

The idea of peanut butter and chicken combined together was completely foreign to me back then. But now it’s one of my favorite flavor combinations to switch things up on an average weeknight. I’m sure this doesn’t surprise most of you. I’ve been loving Thai inspired cuisine for a number of years now. There’s so much color and flavor involved that not only is it delicious, but it’s also fun to create…not to mention pretty healthy too.

My point in all of this is that, I didn’t grow up enjoying foods like today’s recipe, but I sure wish I had. This peanut chicken is the ideal weeknight dinner for when you’re feeling a little bored with typical chicken and rice combinations.

prep photo of raw chicken

The inspiration…

The inspiration for this recipe came from two sources. First, I now have springtime recipes in my head at all times. I’m craving plenty of fresh herbs, color, and recipes that still feel hearty, but are nice transitional recipes to lead us into spring…in only eight days!

Second, I’ve been receiving a lot of requests for new ways to use the Instant Pot. This concept felt pretty new and exciting to me. Though I will say it took me a while to test and get just right.

prep photo of Thai peanut chicken in instant pot

Here is exactly how to make this…

As I mentioned, this can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot always leaves me with perfectly tender chicken that’s never dry, plus it’s so easy.

Start by tossing the chicken with Thai red curry paste and ground ginger, which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor. Then toss fresh basil, cilantro, and additional Thai red curry paste. Stir this all together, then add coconut milk.

Next, add a touch of soy sauce and a splash of fish sauce. If you don’t enjoy fish sauce you can certainly use low sodium soy sauce instead. But as I always seem to be saying lately, I recommend giving the fish sauce a try. It adds a very savory, salty flavor.

If using the instant pot, lock the lid and let it do its thing.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Next up…peanut butter.

It’s important to stir the peanut butter into the sauce once the chicken has fully cooked. I found when I added the peanut butter earlier, the chicken either burned or the sauce had an odd texture.

Finally, finish with lime juice.

I do want you to know that there will be a good amount of peanut sauce surrounding your chicken. The sauce thickens a bit as it cools, but we love serving the chicken topped with additional sauce. So use the sauce to your liking.

side angled photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

Add some spicy lime mango.

Basically this is salsa, but we’re going to call it spicy lime mango. It’s not necessary, but I find it very delicious when paired with the savory flavor of this peanutty chicken. It also adds a nice tropical flare.

Finish with some steamed rice, add some sliced cucumbers, and a sprinkle of roasted peanuts, plus some fresh herbs. Alternatively, you could serve the chicken and sauce on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.

And just like that, dinner is done. It’s pretty, it’s easy, and it’s even healthy too. You could serve this alongside roasted broccoli or steamed bok choy for added greens.

FAQ:

Can I make this mild for kids?
Yes—skip the chili paste at first, then stir in a little at the end for the adults. You can also add more coconut milk to soften any heat.

What peanut butter works best?
Creamy no-stir blends make the smoothest sauce. If using natural PB, warm and whisk well so the oils fully emulsify.

How do I keep the sauce from splitting?
Keep the heat moderate and whisk in liquids gradually. If it looks oily, add a tablespoon of water or stock and whisk until glossy again.

What’s the best side to serve with this?
Steamed jasmine rice or rice noodles are classics. Add something crisp and fresh—cucumber, herbs, or a quick limey slaw—for balance.

overhead close up photo of Weeknight Thai Peanut Chicken with Spicy Lime Mango

If you make this Weeknight Thai Peanut Chicken with Spicy Lime Mango, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Weeknight Thai Peanut Chicken with Spicy Lime Mango

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 493 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Spicy Lime Mango

US Customary - Metric

Instructions

Stove Top

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
    3. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Note, there is going to be a lot of sauce.
    4. To make the spicy lime mango. Combine all ingredients in a bowl.
    5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Instant Pot

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Turn the instant pot off. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Cover and cook on high pressure for 8 minutes.
    3. Once done cooking, use the natural or quick release function. Stir in the peanut butter and lime juice. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the sauce has thickened. Note, there is going to be a lot of sauce.
    4. To make the spicy lime mango. Combine all ingredients in a bowl.
    5. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Slow Cooker

  • 1. Toss the chicken with the 2 tablespoons Thai red curry paste, the ginger, and 1 tablespoon oil. Let sit 5 minutes.
    2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
    3. Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note, there is going to be a lot of sauce.
    4. Finish as directed above
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This post was originally published on March 11, 2020
4.40 from 505 votes (378 ratings without comment)

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Comments

  2. 5 stars
    This is the second recipe I’m testing and it is delicious!!!!
    Thank you for creating and sharing such great recipes!

    Reply

  3. 4 stars
    My substitutions :
    Cut the chicken breast into pieces. Added 4 chipped carrots and no basil. Accidentally used light coconut milk.
    Outcome :Added English cucumber slices at the end. Served over rice. However due to the light coconut milk, the sauce separated and looked off, but it tasty very yummy. This definitely makes a very saucy sauce! I thought the fresh flavors of the pineapple and cucumber were interesting with the peanuty sauce. I would make this again!

    Reply

  4. Absolutely obsessed!! Definitely use the fish sauce, you won’t notice it at all. My bf through out the meal kept fist pumping the air he was so thrilled with the meal. Highly Recommend

    Reply

  5. Thoughts on using green curry paste instead of red? It’s all I have at the moment. Love your recipes by the way!!

    Reply

    1. Hi Danielle! It still turn out amazing for you! I hope you enjoy this! Please let me know if you have any other questions! xTieghan

      Reply

  7. What kind of peanut butter do you use?? I used low sodium soy sauce and mine still turned out soooooo salty 🙁

    Reply

    1. Hi Nicole! I try to just use all natural PB with no other additives! Did you add the fish sauce? Also, could it be from added peanuts at the end? I would love to help out! xTieghan

      Reply

    1. Hi Jasmine! I think you could make with ground chicken, but reduce the cooking time by 5 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  9. Delicious! Big hit with the family! Made it with only three tablespoons of curry paste since my 12 yo daughter doesn’t like spicy and it was perfect. She cleared her plate.

    Reply

  10. 5 stars
    You know how some recipes feed your soul as well as your body? This is one of them. I made this after a hard day, and the depths of flavor brought me instant comfort. I will absolutely be making this again! And the sauce is seriously sooooo good!

    Reply

  11. 5 stars
    In trying to stay true to meatless Monday – I subbed the chicken for a large head of cauliflower and 1/4 lb of mushrooms. DELICIOUS! The sauce is killer.

    Reply

  12. 5 stars
    This sounds delicious, & a perfect tropical escape for Day 5 of self-distancing & isolation! I’m going to christen my new InstaPot tomorrow with this recipe. I’m going to swap out chicken breasts for thighs & fresh pineapple for mango because I have both of those things in the fridge. Would the InstaPot cooking time differ with chicken breasts instead of thighs???!

    Reply

    1. Hi Ashleigh!! Nope! No need to adjust the cooking time. I use thigh as well. Pineapple sounds great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  13. 5 stars
    Made this tonight! Followed the IP recipe almost exactly as written but threw in some leftover chopped bok choy, green onion and brown rice noodles instead of cucumber and rice. The sauce was so good!

    Reply

    1. Hey Laura! The flavor will be a little different, but I am sure still delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply