Wednesday, January 12, 2011

Thai Honey Peanut Chicken

It isn’t very often that I post a recipe the day after I try it. It’s not because I’m indecisive about whether I liked it or not. Rather, it’s because I have a whole list of recipes backlogged and waiting to be shared. It takes a standout recipe to jump the line. That being said, today’s recipe is a line jumper. I knew it would be the second Stan said, and I quote, “This chicken sauce is amazing”. Even more compelling, he didn’t even bother to swallow his mouthful before heaping on the praise. (He dug in before I got to the table so I didn’t have to witness the whole talking-with-his-mouth-full thing. Thank goodness.) Rich, savory, and complexly flavored, this “chicken sauce” really is amazing. With relatively few ingredients and very little active prep time, you end up with a quick and healthy weeknight dinner that tastes special enough to serve to anyone lucky enough to be invited for dinner.

One Year Ago: American Sandwich Bread

Thai Honey Peanut Chicken
Adapted from Tasty Kitchen

1/2 cup low-sodium soy sauce *
1/4 cup honey
2 T. lime juice
2 tsp. minced garlic
2 T. (heaping) natural peanut butter
1 tsp. curry powder
1 tsp. Sriracha or Asian chili garlic sauce (use 2 tsp. if you want it spicier)
1 1/2 lbs. boneless, skinless chicken breasts, cut into large chunks
Sesame seeds, for garnish (optional)

* To make this recipe gluten-free, use a gluten-free soy sauce or Tamari.

In a large bowl, whisk together the soy sauce, honey, lime juice, garlic, peanut butter, curry powder and Sriracha/chili garlic sauce.

Add the chicken and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours. (Marinate a little less if you’re in a hurry, a little longer if you aren’t going to be home – either way it’ll be fine).

Pour the chicken and all of the marinade into a large skillet or wok. Cook for 7 to 8 minutes, over medium-high heat, or until the chicken is cooked through.

Serve immediately, sprinkled with sesame seeds, if desired.

Serves 4.


  1. This recipe was featured on the tasty kitchen blog in November.

  2. Jenny - Yep, that's where I found it! And so glad I did, too.

  3. Made this last night-- it was great! Looking forward to leftovers tonight.

  4. Hillary - I'm so glad you liked it! The leftovers are just as good as on the first night!

  5. I ended up making this tonight and you were right - it's fantastic!

  6. Monica - Glad you liked it! Thanks for letting me know :)

  7. Made this last night... was a huge fan. Nick also LOVED LOVED LOVED it, was crazy about it. We put extra Sriracha on our plates to dip the chicken in, it was extra spicy!! I'm very sad today because I got the leftovers out to bring in for lunch... and forgot them on the counter!!!

  8. Heather - Ugh! I've done that before! I'm sorry you missed out on the leftovers, but I'm glad you enjoyed the meal last night!

  9. Just wondering how many people this recipe serves and also what vegetables would compliment it? Thanks! plaaning to make it soon



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