Tender Thai Peanut Chicken bakes in a creamy, flavor-rich sauce made from coconut milk, peanut butter, and spices. Serve it over rice and sprinkle with herbs for a full meal.
On a busy weeknight, there’s nothing better than throwing together something quick, simple, and actually tasty. My go-to method? Toss a bunch of ingredients in a baking dish and let the oven do the work.
I know these are the kind of meals you love too. Baked Greek Chicken has been a longtime favorite, and this Thai Peanut Chicken Bake is right up there with it.
You’ll need a little head start on this one since it tastes best after about eight hours of marinating. The easiest way is to toss everything in a zip-top bag before heading to work, then bake it when you get home. If mornings feel impossible, do it the night before. An overnight marinade makes it even more flavorful.
Table of Contents
Why We Love Thai Chicken in Peanut Sauce
- Baking everything in one dish makes cleanup easier and the flavor richer.
- Uses pantry ingredients but still tastes like something you’d get from a good Thai spot.
- Comes together with very little hands-on time, which is a lifesaver on busy nights.
Recipe Ingredients
Unsweetened Canned Coconut Milk – Use full-fat unsweetened coconut milk for a rich, creamy base. It brings a subtle sweetness and balances the spice and salt.
Peanut Butter – Regular creamy peanut butter works best. It adds a nutty, slightly sweet taste and helps thicken the sauce. Natural peanut butter can be used, but may separate unless well mixed.
Fish Sauce – A small amount goes a long way. It adds savory richness and that signature Thai flavor with deep, salty complexity that blends smoothly as it bakes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Gluten-Free Alternatives – Swap regular soy sauce or fish sauce with certified gluten-free versions, lite tamari, or coconut aminos. These options still provide savory flavor without the added wheat.
Try Almond or Cashew Butter – For anyone avoiding peanuts or looking for a different twist, almond butter offers a slightly milder flavor, while cashew butter brings a subtle sweetness and smooth, creamy texture that works beautifully in the sauce
Switch to Boneless Thighs for Extra Juiciness – If you prefer a more tender cut, boneless skinless chicken thighs are a great swap. They hold up well in marinades and stay moist after baking.
How to Make Thai Peanut Chicken
Step #1: Mix all the sauce ingredients together in a medium bowl. Whisk to combine.
Step #2: Place the chicken pieces, onion, and bell pepper into a large zip-top bag.
Step #3: Remove the outermost layer from the lemongrass stalks. Use a meat tenderizer or other heavy object to gently pound the stalks a few times to bruise them and release their oils. Add the stalks to the zip-top bag. Pour in the prepared sauce. Marinate 8 hours or overnight.
Step #4: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Transfer the contents of the zip-top bag to a 9″ x 13″ glass baking dish. Cover with foil.
Step #5: Bake, covered, for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the chicken is cooked through.
Step #6: Garnish with cilantro or green onion and serve with jasmine rice.
Expert tips
Check the Internal Temperature for Doneness – Use a meat thermometer to make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This helps avoid overcooking while keeping the meat safe and juicy.
Avoid Overcrowding the Baking Dish – Leave a little space between the chicken pieces so they roast instead of steaming. This helps the sauce reduce and the chicken cook more evenly.
FAQs
Red bell peppers and onions are a great start, but you can also mix in veggies like zucchini, carrots, broccoli, or snap peas. Just be sure to cut them into similar-sized pieces so they cook evenly with the tender chicken. If using firmer vegetables like carrots or broccoli, slice them thin or steam lightly beforehand to help them soften during baking.
It’s best served over warm jasmine rice, brown rice, or rice noodles to soak up the flavorful sauce. You can also pair it with quinoa or wrap it in lettuce leaves for a lighter option. Add a sprinkle of chopped peanuts or fresh herbs like cilantro or Thai basil for extra texture and freshness.
To turn up the heat, you can add more Sriracha to the sauce or stir in a bit of chili garlic paste. A pinch of crushed red pepper flakes or finely chopped fresh chili works well, too. Start small, taste as you go, and adjust based on your spice preference.
Storage Information
Store Thai Peanut Chicken Sauce leftovers once it has cooled completely. Transfer to an airtight container and refrigerate for up to 4 days. To freeze, portion the chicken and sauce into freezer-safe containers or bags. It’ll keep well for up to 2 months.
Thaw overnight in the fridge. To reheat, warm gently in a skillet over low heat or microwave in 30-second intervals, stirring between each, until heated through. Serve with fresh rice for best results.
More Delicious Chicken Recipes to Try Next
Thai Peanut Chicken Recipe
Ingredients
For the Sauce
- 1 c. unsweetened canned coconut milk
- 3 Tbsp. peanut butter
- 2 Tbsp. honey
- 2 Tbsp. sweet chili sauce - optional
- 2 tablespoons low-sodium soy sauce
- 2 Tbsp. fish sauce
- 1/2 tsp. black pepper
- 1 tsp. grated fresh ginger
- 2 tsp. sriracha
For the Chicken
- 3 large boneless skinless chicken breasts - cut into thirds
- Half of one large onion - chopped
- 1 large bell pepper - chopped
- 3 stalks fresh lemongrass
- green onion or Cilantro for garnish
Instructions
- Mix all the sauce ingredients together in a medium bowl. Whisk to combine.
- Place the chicken pieces, onion, and bell pepper into a large zip-top bag.
- Remove the outermost layer from the lemongrass stalks. Use a meat tenderizer or other heavy object to gently pound the stalks a few times to bruise them and release their oils. Add the stalks to the zip-top bag. Pour in the prepared sauce. Marinate 8 hours or overnight.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Transfer the contents of the zip-top bag to a 9″ x 13″ glass baking dish. Cover with foil.
- Bake, covered, for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the chicken is cooked through.
- Garnish with cilantro or green onion and serve with jasmine rice.
NOTES
Nutrition
Wow-uh! Somehow, this recipe needs to be featured EVERYWHERE! Seriously, it was soooooooo good. Now a top contender for my favorite TWK recipe….everyone needs to make this!!! These flavors are so incredible, and I want to eat the entire thing…this is so good, I am sooooo glad I was looking for a 30 minute recipe and clicked many pages to get to this!!!! EXCELLENT!
Thank you SO much, Denise! This comment really made my day.