Thai Peanut Chicken

The chicken and rice in this Thai-inspired dinner recipe is topped with an irresistible peanut sauce. Steamed snow pea pods complete the meal.

Thai Peanut Chicken
Servings: 4 Prep 15 mins Cook 2 mins Broil 6 mins


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/4 cup smooth peanut butter
  • 2 large boneless, skinless chicken breasts, about 10 ounces each, cut in half lengthwise
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 small red sweet pepper, cored, seeded and thinly sliced
  • 2 scallions, trimmed and thinly sliced
  • 1/2 pound steamed snow peas

Make It

Make Sauce:

1. In small bowl, whisk together soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 cup hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. Reserve.

Make Chicken:

2. Heat broiler and spray boiler pan with nonstick cooking spray. Season chicken with salt and pepper. Broil for 3 minutes per side or until internal temperature reaches 160 degree F on an instant-read thermometer.

3. Slice chicken and serve with rice and peanut sauce. Garnish with red pepper and scallions. Serve with snow peas.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 415, Fat, total (g): 10, chol. (mg): 82, sat. fat (g): 2, carb. (g): 38, fiber (g): 4, pro. (g): 42, sodium (mg): 547, Percent Daily Values are based on a 2,000 calorie diet.