Thai Peanut Chicken

Thai Chicken in Spicy Peanut Sauce

Written by Becky

This is a favorite dish for our family and a recipe that we often cook for company. It is a simple, crowd pleaser for any occasion.

I first fell in love with Thai Peanut Sauce after trying it at a local Salt Lake City restaurant, Sawadee Thai Restaurant, on 754 East South Temple Street. My dear friend, Mary Ann, first took me there and she told me that I must try their Chicken and Vegetables in Peanut Sauce (Pad Pra Ram Sawadee). She always orders her sauce on the side and dips her meat and veggies in it, which is a fun way to eat the dish and probably conserves a few calories, or you can just have all of the delicious sauce poured on top. The dish is served with tons of fresh steamed vegetables and chicken and enough sauce to feed a family (I usually take some home). Since then I’ve tried this dish at other restaurants and I have yet to find one that compares.

Although Sawadee is not my favorite Thai Restaurant in Salt Lake, is is absolutely the best place for this Peanut Sauce dish. If you are just looking for good Thai, I would recommend Channon Thai. It is our favorite Thai Restaurant here in Salt Lake. We dream about their Gang Dang (Red Curry dish). But if you’re just in it for the peanut sauce, go to Sawadee or try my recipe.

Thai Chicken in a Spicy Peanut Sauce

4-6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1/2 large onion, coarsely chopped
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
1/2 cup creamy peanut butter
1 tablespoon soy sauce
lime juice from 1 lime
1 large red bell pepper, seeded and sliced into strips
1 bunch of fresh broccoli
3 green onion, chopped (optional)
1/4 cup chopped fresh cilantro (optional)
1/2 cup chopped roasted peanuts or cashews

Place the onion with a small amount of olive oil in a large pot. Saute for a couple of minutes then add the chicken breast strips and cook on medium for about 5 minutes. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 30 minutes.
Remove 1 cup of the liquid from the pot, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the pot, and place the lid on the pot.
Cook on low for 15-30 minutes. *In the last 5 minutes add the red bell pepper and broccoli to the pot and steam, covered. Garnish with green onions, cilantro and peanuts/cashews before serving.

*I put the vegetables in last so they are still crisp when the dish is served.

Serve with Rice or noodles.

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Comments (6)

  1. This sounds good, but I'm confused. Is it made in a pot on the stove, cooked on low, or in a slow cooker? I see both mentioned in the recipe.

    I love Sawadee, will have to try this dish.

  2. Oops! Thanks for catching that. We've actually made it both ways. It was originally a slow cooker recipe that I have changed several time and we've decided we like it best just cooked in a pot on low. You end up with more sauce that way. Kalyn, thanks for catching that!!

  3. We've been to Sawadee several times, but never to Channon Thai. It goes on the list. I'm so happy for this recipe that I can make at home, it sounds wonderful. Thanks, Becky.

  4. I have been addicted to their peanut sauce since they opened, thank you so much for posting a do at home version!