Rating: 2.5 stars
33 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 16

Peanut and chicken is one of those combinations that seems weird but then you taste it and it’s like, “Where have you been all my life?” This peanut chicken recipe starts with cooking crispy chicken thighs, then charring scallions, and steaming broccoli. Then, you’ll add in some basmati rice and drizzle with a crazy addictive peanut-coconut sauce. Inspired by traditional Thai peanut chicken recipes, the sauce also has fresh ginger for spice and raw garlic for punch. For even easier eating, you can pre-shred the chicken thighs before plating.

Adam Hickman


Credit: Victor Protasio

Recipe Summary test

30 mins
30 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions.

  • Pat chicken dry with paper towels and season with ½ teaspoon salt. Heat oil in a large cast-iron skillet over medium-high. Cook chicken, skin side down, until browned and crispy, 5 to 7 minutes. Flip, cover, and cook until cooked through, about 8 minutes. Transfer to a plate. Add scallions to skillet and cook until charred, 1 to 2 minutes. Transfer to a small bowl and set aside.

  • Add broccoli and ½ cup water to skillet. Cover and cook until tender, 3 to 4 minutes. Uncover and stir in cooked rice and remaining ½ teaspoon salt. Remove from heat.

  • Whisk peanut butter, coconut milk, ginger, garlic, and 2 tablespoons water in a small bowl. Serve chicken with rice and broccoli. Drizzle with peanut sauce and top with peanuts. Serve with lime wedges.

Nutrition Facts

605 calories; fat 27g; fat 7g; cholesterol 124mg; fiber 6g; protein 37g; carbohydrates 54g; sodium 718mg; sugars 4g.