Crazy Flavorful Thai Chicken Breast Recipe With Peanut Dipping Sauce

Hey there!  Are you looking for a thai chicken breast recipe that is bursting with flavor?

Great, you are in the right place!

I have no doubt you’ll be adding this to your rotation of recipes after giving it a try. 

It’s good enough to entertain with as well, one the entire family will enjoy.

This easy weeknight dinner has the most incredible tangy peanut dipping sauce that whips up in a flash.

Pair this thai chicken breast with a side of rice, and some tangy vinegar cucumbers for a complete and delicious meal.

I know time is precious, so I’ll save you any more commentary and post the recipe card directly below!

But as always, take a peek at the recipe details just below to make sure yours turns out to perfection.

Let’s get to it!

This Post May Contain Amazon Affiliate Links (Paid Links)

Thai Chicken Breast Recipe With Peanut Sauce

Thai Chicken Breast Recipe With Peanut Dipping Sauce

Print

Thai Chicken Breast Recipe With Peanut Dipping Sauce

Ingredients

• 1/3 Can Coconut Milk
• 1 value size package Boneless Skinless Chicken Breasts
• 1 Tbs Curry Powder
• 1 Tbs Sugar
• 1/2 Jar Red Curry Paste
• 1 tsp Salt

Peanut Sauce

• 2/3 C (Remaining Can) Coconut Milk
• 1 C NATURAL Peanut Butter
• 1/4 C White Sugar
• 2-3 Tbs Soy Sauce
• 1 tsp Salt
• 2 Tbs Vinegar
• 3/4 C Water
• 1/4 C Cocktail Peanuts (for garnish)
• 1/4 C Fresh Cilantro, Chopped (for garnish)

Instructions

1. Hand trim chicken breasts, and slice into 1-2 inch strips, length ways.

2. In a large gallon sized ziplock bag, gently mix coconut milk, curry powder, sugar, curry paste, salt, and sliced chicken breasts.

3. Gently massage chicken into marinade to evenly coat, ziplock the bag closed while pushing out excess air.

4. Place sealed bag on a baking sheet in refrigerator for 6-12 hours. This recipe is at it's best when allowed to marinade overnight!

5. Grill chicken breast on a well oiled grill at medium heat until cooked through. Rotate half way through the cooking process.

6. In a medium sauce pan whisk together peanut sauce ingredients over low/medium heat. Slowly heat coconut milk, red curry paste natural peanut butter, sugar, soy sauce, salt, vinegar and water to a slow simmer.

7. Allow peanut sauce to gently simmer and thicken.

8. Garnish grilled chicken breasts strips with chopped peanuts and fresh cilantro, serve alongside warm peanut dipping sauce and rice.

Thai Chicken Breast Recipe Rundown

Hello home cooks, I’m so glad you’re here! 😉

Heads up, the keys to this recipe are the right ingredients, and time to marinade.

A little planning will deliver to most flavor packed chicken you have ever tasted and help this dish whip up in a flash.

I love the Thai Kitchen brand coconut milk, and red curry paste.

Also, be sure to use natural peanut butter (not the more common sweetened sandwich peanut butter).

The flavors and textures are completely different, and the results will be as well if you sub them out.

A gallon sized ziplock bag is your best friend for marinading this thai chicken breast recipe.

Simply add your marinade ingredients to the bag and mix them around!

Ingredients quickly combine without making mess of a dish, and the bag helps seal the marinade around every piece of chicken.

I’ve tried chicken thighs and tenderloins for this dish, but boneless skinless breasts seem to win out every time.

Simply hand trimming a value sized container of chicken breasts is easy and cost effective while yielding wonderful and tender results.

Once breasts are sliced into hearty strip, they can go into the marinade bag.

I gently work the chicken around inside of the bag to ensure the marinade evenly coats all of the strips.

Seal the top of the bag while gently pushing out excess air.

The key to this dish is allowing it adequate time to get really happy in the marinade!

I’ve tried cutting back marinade time to just a few hours, an the results were not even remotely close to the flavor of the chicken that is allowed to sit overnight.

So when you’re planning to make this dish, prep it the night before and you’ll be SO glad that you did! 

Thai Peanut Sauce Recipe Rundown

Another crucial, non negotiable for the peanut sauce is natural peanut butter.

Natural peanut butter has a layer of oil that sits on the top of the jar that needs to be mixed into the nut butter below.

It can be a stiff and messy procedure but is worth every ounce of effort.

I find a butter knife works well and stands up to the thick consistency without bending.

Add peanut sauce ingredients to a medium sauce pan and whisk over low heat.

Sauce will slightly simmer and thicken, be careful not to burn over higher temps.

Dinner time comes quickly as these sliced strips cook up in just a few minutes over on a well oiled medium heat grill.

Be sure to keep an eye on them and turn them at least once during the cooking process.

Last up, plate your thai chicken breast strip on a large serving platter!

For a party or appetizer I love to put a bowl of peanut sauce in the middle and top with chopped peanuts and fresh cilantro.

When we enjoy thai chicken for a family dinner, I  like to slather the sauce right on top.

Or, serve the peanut sauce in small individual dipping bowls alongside everyone’s dinner plates, like these.

This recipe pairs perfectly with white rice and my favorite asian vinegar cucumbers.

Sorry, not recipe for those! 😉 

I just eye ball equal parts of sugar and seasoned rice wine vinegar and season with onion salt and red pepper flakes. 

Toss sliced green onions/scallions and diced english cucumbers for a tangy and fresh side dish that goes perfectly with the rich and creamy peanut sauce.  

Cheers for now my friends!

For a whole lot more recipe ideas and inspiration, head here!

Cheers for now my friends! 

<3 Ang