Better Than Take-Out Sneaky Spicy Thai Chicken is a healthy dinner recipe featuring a sweet and slightly spicy peanut butter sauce with crunchy bell peppers.
Okay so I am a huge fan of spicy food and IMHO the spicer the better!! Alright who is with me? Raise your virtual hands!!! (or you could just leave me a comment saying that you are a spicy food fanatic like me). I could also eat peanut butter straight out of the jar (maybe I actually have done this, but I am going to plead the fifth..) So a spicy peaunt butter thai sauce is right up my alley. But I am marrying a man that doesn’t like spicy food, so we had to compromise a bit on this one (see we are already figuring out this marriage-compromising thing). I made the sauce only slightly spicy and added a little bit of sweetness to it with honey and now we have Better Than Take-Out Sneaky Spicy Thai Chicken.
My inspiration for this post came from a blogger that I am in some facebook group with, Kristen, and her blog (which is awesome and you should totally check it out) Dizzy, Busy and Hungry. Her recipe for Slow Cooker Thai Spicy Peanut Chicken caught my eye awhile back. I just turned it into a quick 30 minute skillet recipe and we all loved it!!
Here is your recipe for Better Than Take-Out Sneaky Spicy Thai Chicken:
- 1 tbsp. extra virgin olive oil
- 1 medium vidalia or yellow onion
- 3 cloves fresh garlic
- 2 lbs. Boneless Skinless Chicken Breasts, chopped into 1 inch pieces
- ½ cup Reduced-Sodium or No-Sodium Chicken Broth
- ½ cup Natural Smooth Peanut Butter
- ¼ cup Reduced-Sodium Soy Sauce
- 2 tbsp. Sriacha
- 2 tbsp. Honey
- Lime Zest & Juice of One Lime
- 1 each: Red, Orange, Yellow Bell Pepper, seeded and sliced into ½ inch strips
- ½ cup Chopped Fresh Cilantro
- Sea Salt and Fresh Ground Pepper
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and garlic and sauté until onion is translucent and soft, approximately 3-4 minutes.
- Add chicken and sauté until chicken is cooked through and no pink remains, approximately 5-7 minutes.
- Add chicken broth, peanut butter, soy sauce, sriacha, honey, lime zest and lime juice to the skillet. Stir to combine.
- When the peanut butter is melted, add the bell pepper strips, stir and cover.
- Cooked covered for 7-8 minutes or until the bell peppers are tender-crisp and sauce has thickened.
- Add cilantro, salt and pepper to taste.
- Serve over Brown Rice, quinoa or whole grain pasta
This looks delicious! The sauce sounds fantastic, I love making homemade sauces they’re so much better than the bottled stuff!
Looks way better than take-out!
I love that you use all natural peanut butter in this as I’m trying to eat healthier and cut out too much sugar. I’m lucky that my husband likes spicy food so I can bump up the spice. Looks yum.
That look so good. I love anything with coconut. I cant wait to make this,
Looks great! Yummy!
Oh my gosh this recipe looks so delicious! I am bookmarking it for future happenings because this is healthier and so much more easier on the wallet than take out! ♥
YESSSSS…. I’m that girl that carries several different varieties of hot sauce with me in my purse. Thai food is probably my most favorite in the world – sooo good. Thanks for the recipe!
Thanks Jeana!! A girl after my own heart <3
What a beautiful thai chicken dish! The recipe looks fabulous!
This looks absolutely amazing! Definitely a great dish for the summer – light and filling 😀
I like my meals EXTRA spicy! This looks like just what I want! Very tasty.
Me too Krystal!!
That looks incredible! I’m always on the hunt for good, beautiful recipes that help me turn ingredients we all know (and are maybe a little sick of) into something exciting and new! Thank you for sharing! – Jerusha, TheDisneyChef.com
Thank you Jerusha!! I appreciate the kind words and you stopping by 🙂
I love Thai food! This looks so delicious. Thanks for sharing your recipe