easy thai style peanut chicken

This delicious peanut lime chicken marinade makes plain old chicken breasts incredibly moist, tender and flavourful. It contains pretty standard pantry ingredients plus the juice of a lime, but yields such a tasty dish that it needs no more than plain steamed rice and some greens to go along side.

This chicken dish is also delicious with noodles or sliced and placed between two slices of bread with crisp green leaves and a little chilli sauce.

My six year boy is Asian food obsessed but sadly does not enjoy a proper Indonesian peanut satay because he finds the sauce a little punchy. But he loved this chicken! A great way to introduce children to the nutty, sweet, sour and slightly spices flavours of a peanut satay.

With steamed rice and some fresh greens, this will serve 4-6 people.


3 large chicken breasts

3 tablespoons crunchy peanut butter

juice of one lime

1 tablespoon brown sugar

1 garlic clove

2 tablespoons light soy sauce

1/2 teaspoon chilli sauce (or more if your family eats hot food)

To serve

2 cups basmati or jasmine rice (when steamed will yield 4 cups cooked rice)

Green vegetables such as sliced cucumber and blanched green beans or green salad


  1. In a large bowl add all the ingredients apart from the chicken and stir thoroughly to combine.
  2. Cut the tenderloins from the chicken breasts and cut the breast into pieces of about the same size as the tenderloins. Place in the marinade and stir to coat. Cover and refrigerate for at least 2 hours or up to 3 days.
  3. To cook, add at least 2 tablespoons of oil to a shallow frying pan and place on high heat. The pan needs to be thoroughly coated and hot.
  4. Cook each piece for 2 minutes on each side.
  5. Serve with rice and greens. Cooked chicken will keep for up to 5 days in the fridge in a tightly covered container.
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