Ground Thai Peanut Chicken is an easy homemade version of a classic takeout dish with rich peanut sauce made with peanut butter, soy sauce, and brown sugar.
GROUND THAI PEANUT CHICKEN
This simple and delicious recipe for Ground Thai Peanut Chicken is the perfect weeknight dinner to make in a hurry. All you have to do is whisk together the sweet and slightly spicy peanut sauce, then cook the ground chicken in a pan and pour the sauce over the top. The chicken comes out sticky, tangy, and tender with hardly any effort.
Using the ground chicken makes this a slightly lightened version of classic Thai chicken recipes. For more lightened up homemade Asian dishes try Ground Sweet and Sour Chicken and Ground Orange Chicken. They all come out just as delicious and kid-friendly as your favorite takeout but are a little healthier. This dish also uses cornstarch to thicken up the sauce instead of flour so it’s completely gluten-free.
WHAT TO SERVE WITH GROUND THAI PEANUT CHICKEN
When it comes to adding sides to make this a more filling meal there are lots of options for how you serve it. Firstly, you can always toss some chopped vegetables in the pan to cook along with the chicken like a stir fry. Of course, making some sticky brown or White Rice is always great to serve your chicken over. You can also prep a Noodle Salad to serve on the side.
Another classic Thai dish is chicken lettuce wraps. You can serve this Peanut Chicken inside of delicious lettuce to make easy, homemade lettuce wraps.
MORE HOMEMADE THAI RECIPES
HOW TO MAKE GROUND THAI PEANUT CHICKEN
- Sauce: In a bowl combine ginger, garlic powder, peanut butter, soy sauce, lime juice, brown sugar, and sriracha to make the sauce. It will take some work to get the peanut butter mixed in, but just keep whisking it together until well combined.
- Cornstarch: In a separate bowl combine 1 tablespoon of cornstarch in 1 tablespoon of water. Let the cornstarch dissolve in the water and set aside.
- Cook: Add a tablespoon of oil and the ground chicken to a large pan over medium heat. Cook the chicken until the chicken starts to form a crisp crust. Use a spatula to break apart the ground chicken and continue cooking for another 2-3 minutes. Make sure there is no pink chicken remaining. Once the chicken is cooked add the peanut sauce and bring it to a boil. Add in the cornstarch mixture and stir it for a few seconds until the sauce thickens. Turn off the heat and serve with rice.
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VARIATIONS ON GROUND THAI PEANUT CHICKEN
- Meat: You can use this same peanut sauce over other kinds of meat besides chicken. Try using ground turkey, ground pork, or ground beef.
- Crunchy Peanuts: To add a nice crunchy texture to the chicken mixture either use crunchy peanut butter or just add in crushed peanuts at the same time you add the sauce.
- Spicy Chicken: To add some heat to the chicken recipe try mixing in some extra sriracha sauce or sprinkling in some red pepper flakes.
MORE SIDES FOR GROUND THAI PEANUT CHICKEN
HOW TO STORE GROUND THAI PEANUT CHICKEN
- Serve: You can keep Thai Peanut Chicken at room temperature for up to 2 hours.
- Store: The cooked Ground Chicken will stay good in the fridge for 3-4 days. Wait for the chicken to cool then store it in an airtight container.
- Freeze: This is also a great recipe to freeze and save for later. You can keep the frozen chicken for up to 4 months. When you’re ready to reheat the chicken let it first defrost in the fridge.
- 1 pound ground chicken
- 1 carrot , finely diced
- 1 cup broccoli florets , diced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon light brown sugar
- 1/2 teaspoons sriracha
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- To make the sauce combine the ginger, garlic powder, peanut butter, soy sauce, lime juice, brown sugar, and sriracha.
- To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the chicken broth and set aside.
- To a large pan add 1 tablespoon oil and the carrots, cooking them for 5 minutes.
- Remove the carrots and add in the ground chicken.
- Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula.
- Add in the broccoli pieces and cook for an additional 2-3 minutes.
- Once the chicken is cooked add sauce and bring it to boil.
- Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.