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Tired of boring and bland chicken dinners? This Thai Peanut Chicken is your one-sheet-pan ticket to juicy, tender chicken and tasty-crisp veggies in a creamy, nutty Thai-inspired peanut sauce. Quick, fuss-free, and deliciously flavorful, this recipe will have you feeling like a pro in the kitchen – no takeout menu required!

“This was good! Thank you! I replaced one of the bell peppers with snap peas. They turned out really well. I am trying to get a sheet pan repertoire going. This will be on the list!”

– Margaret
Overhead photo of peanut chicken thai style with silky peanut sauce and veggies.

Update: This recipe was originally published in April 2018. I made updates to the article below to include more information about making chicken and veggies with peanut sauce at home. 

Table of Contents

About this Thai peanut chicken

Today I’m sharing a delicious tray bake chicken with Thai peanut sauce for you to add to your arsenal of weeknight wonders. And, I pinkie-promise it doesn’t disappoint!

Tender, bite-sized pieces of white meat chicken are coated in a silky, savory, subtly sweet, umami-packed Thai peanut-based marinade and roasted with tender-crisp, sweet peppers and mild onions.

​​All that Asian-flavored deliciousness gets served up with a creamy, smooth flavorful Thai peanut sauce perfect for dipping. Serve it over steamed rice for a perfectly balanced meal.

Oh, and in case you are thinking, ugh, I have to dirty two bowls – one for the marinade AND one for the sauce?! Don’t fret – the marinade DOUBLES as the sauce! Hello, one pan wonder + weeknight dinner winner!

And, if you’re looking for more easy Asian dinners, check out this slow cooker teriyaki chicken recipe next: slow cooker teriyaki chicken.

Why you’ll love this sheet pan dinner

TL;DR? Aside from being rich, savory, and deliciously tasty, this Thai chicken bake is also:

  • Quick and Easy – Chop your chicken and veggies, stir up a tasty marinade (keeping some reserved for a delicious drizzle sauce), mix, and bake — that’s the whole shebang! You’ll be ready to sit down to a steaming hot plate of this baked Thai peanut chicken recipe in just 35 minutes from when you start. 
  • Made With Mostly Pantry Ingredients – You’ll need chicken, peppers, onions, garlic, and ginger. The rest of the yumminess is probably already waiting for you in the kitchen.
  • Wholesome and Filling – Lean protein, tender veggies, and nuts combine forces for a tasty meal that’ll beat even the biggest hunger.
Overhead photo of raw chicken pieces marinating in peanut sauce.

What is a sheet pan dinner? 

Looking for an ultra fast, super easy dinner that requires little more than scattering a few ingredients on a pan and baking? Sheet pan dinners are your answer.

They’re a fantastic way to get dinner on the table during the hectic work week. The only thing to remember is to make sure you are using an actual sheet pan – made from stainless steel or aluminum with a deep rim around the edge to make this Thai peanut chicken recipe. And, avoid using any flimsy, non-rimmed baking sheet.

Pro tip: If you use foil or parchment paper before you arrange your food on the sheet pan, it will make the clean up a breeze. Simply toss the parchment or foil when you’re done.

If you love simple, yet delicious sheet pan dinners, check these recipes out next: one pan sausage and veggies and one pan shrimp with vegetables, balsamic honey chicken, chicken wrapped in prosciutto with sweet potatoes, curried spaghetti squash with chicken, and spicy chicken diabolo with broccoli.

Close-up photo of cooked diced chicken with thai peanut sauce, onions, and peppers.

Ingredients for peanut chicken thai style

As promised, you only need a handful of ingredients plus some pantry staples to make this recipe for Thai chicken in peanut sauce:

  • Chicken Breasts – Keep your protein lean with boneless skinless chicken breasts. Substitution: Swap in boneless, skinless chicken thighs to save money.
  • Bell Peppers – Use any color that you like. However, green bell peppers will be more earthy and less sweet than their yellow, orange, or red counterparts.
  • Yellow Onion – Onions add sweet allium complexity. Substitutions: Red onions or shallots work too.
  • Neutral Oil – Vegetable oil, canola oil, corn oil, peanut oil, grapeseed oil, or avocado oil are all great candidates.
  • Sesame Oil – For a savory, toasty flavor that can’t be beat. Substitutions: You can try using some tahini paste in its place. 
  • Kosher Salt and Freshly Ground Pepper – For seasoning.

Peanut sauce

  • Creamy Peanut Butter -Use a creamy brand with just peanuts and salt for the best taste. Substitutions: Your favorite seed butter.
  • Soy Sauce – Low-sodium soy sauce lends a punch of umami goodness. If you only have regular on hand, simply dilute it 1:1 with water to reduce the  sodium. Substitutions: Tamari (though you may want to dilute it), Bragg’s liquid aminos, or coconut aminos.
  • Coconut Milk – You can find coconut milk in the refrigerated milk aisle. However, the canned stuff is better in flavor and rich, creamy consistency.
  • Garlic – Fresh is best, but swap in minced jarred garlic to save on prep time.
  • Ginger – Again, fresh is best, but  tubes of ginger paste are a time saver.
  • Rice Vinegar – Delicately flavored rice wine vinegar adds the perfect amount of sweet tang. Substitutions: White wine vinegar or apple cider vinegar work in a pinch. Alternatively, you can use lemon or lime juice; however, you may need to use more honey. 
  • Honey – For sticky sweet goodness. Substitutions: Other liquid sweeteners, like agave nectar or brown rice syrup work too.
  • Crushed Red Pepper Flakes – For a hint of heat. Substitutions: Swap in cayenne pepper or hot paprika. Or, try sweet or smoked paprika if you don’t want heat, but like the warmth.

Recipe variations

As much as I love this Thai peanut sauce chicken recipe just the way its written, there are still plenty of ways for you to customize it to suit your needs.

  • Peanut-Free – Allergic to peanuts? Try cashew butter or macadamia nut butter instead. Can’t do nuts at all? Sunflower seed butter makes a great swap.
  • Protein Swap. Instead of chicken, try using firm tofu, shrimp, or even cubed pork for a different twist. Just note, you’ll need to adjust the bake times. 
  • Veggie Mix-Up. While I like peppers and onions, you can experiment with different veggies, like snap peas or even sweet potato chunks. 
  • Spicy Kick. For those who like a little fiery heat, add your favorite Asian-style hot sauce, like sambal oelek or sriracha, to the peanut sauce or simply drizzle it over the finished thai chicken.
  • Optional Garnishes & Serving Options: Don’t forget to gussy up your plate by going nuts with toppings. My favorite toppings for this peanut chicken recipe include: lime wedges, toasted sesame seeds, chopped peanuts, sliced green onions, cilantro, mint, and/or thai basil, and jasmine rice or rice noodles.
Angled, close-up photo of a bite-size piece of peanut Thai chicken.

How to make Thai chicken with peanut

Want to make the best Thai chicken with peanut sauce for your family? Look no further than this simple sheet pan recipe:

  1. Make peanut sauce: Combine the peanut butter with soy sauce, coconut milk, garlic, ginger, vinegar, honey, and pepper flakes in a large bowl. Then, pour ¼ cup of the sauce into a separate small bowl and set aside to use a sauce for serving. 
  2. Prepare the chicken: Add the chicken to the bowl with the Thai peanut sauce and toss well to coat the chicken in sauce. Optional: Cover the bowl with plastic wrap and let marinate in the fridge for up to 8 hours. 
  3. Roast onions and peppers: Line a large, rimmed baking sheet parchment paper and add the peppers and onion. Drizzle with vegetable oil and season generously with salt and pepper. Then, toss to combine. Place in the hot oven and bake for 8-10 minutes.
  4. Add the chicken to the empty side of the pan, spreading it out into an even layer.
  5. Return pan to the oven and roast for 12-15 minutes, or until the chicken is almost cooked through. Switch the oven to BROIL and broil about 3-5 minutes, or until chicken is cooked through.
  6. Dish it up: Remove the veggies and chicken in peanut sauce from the oven and use a slotted spoon to transfer the chicken and veggies to a serving bowl. Toss with all the sesame oil and the remaining tablespoon of vinegar. Serve the chicken and veggies with reserved Thai peanut sauce and garnishes. Enjoy immediately!

Follow these chef expert tips for most success!

  • Marinate for Maximum Flavor. For the most flavorful Thai peanut chicken, give those chicken pieces a good, long bath in that luscious peanut sauce. Aim for at least 1 hour, but if you can plan ahead, let it marinate for up to 8 hours. Trust me, your patience will be rewarded with incredibly tender, flavor-packed chicken.
  • Perfect Your Peanut Sauce. The peanut sauce is a huge part of this thai chicken dish, so make sure you use natural, creamy peanut butter. And after mixing, taste the sauce and adjust it to suit your own taste buds. Add more honey or a pinch of granulated sugar if you prefer a sweeter sauce, salt to bring out all the flavors, and vinegar for tang.
  • Make sure you are using a large sheet pan for this Thai peanut chicken bake to give everything plenty of space to roast to perfection. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
  • Watch carefully during the broiling phase! Things can go from a lovely golden color to burnt very quickly.
  • There will be excess liquid from the onions and peppers in the sheet pan when baking is complete — don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the Thai peanut chicken and veggies to a bowl before tossing with the sesame oil and vinegar.
  • Garnish Like a Pro. Take your dish from good to great with finishing touches like fresh cilantro, crushed roasted peanuts, and chili flakes for a pop of color, flavor, and texture.
Overhead photo of Thai Peanut Chicken with peppers and onions on a baking sheet pan.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I make this recipe in a slow cooker?

While I personally haven’t tested this peanut sauce chicken recipe in the slow cooker, you can certainly give it a try. Here’s what I would do:

  • Prepare the recipe as directed – making the peanut sauce and marinating the chicken in the sauce.
  • Then, layer the peanut Thai chicken, veggies, and all the peanut sauce in the slow cooker. (Note: you may want to consider adding a little chicken broth to the slow cooker. You’ll need to use your best judgment here.)
  • Next, cover and slow cook on low for 4-5 hours, or until the chicken is tender.

What vegetables pair well with Thai chicken with peanut sauce?

A better question would be what veggies DON’T pair well here, but everything from broccoli florets and cauliflower to carrots, mushrooms, and baby corn taste great here. I personally love these Asian roasted brussels sprouts and stir fried cabbage recipe as a side dish with this peanut chicken.

Can I make this spicy or mild?

You betcha! You can easily adjust the level of spicy heat in this recipe to suit your personal tastebuds. For more spice, use more crushed red pepper flakes or add a little sriracha hot sauce. And, to keep things on the mild side, omit the red pepper flakes from the recipe entirely.

Does Thai peanut chicken sauce have gluten?

If you use this peanut chicken recipe as written, yes. However you can EASILY make it gluten-free by swapping in either gluten-free tamari or coconut aminos!

Does chicken in thai peanut sauce have dairy?

Nope! All that creamy goodness comes from coconut milk, so it’s entirely dairy-free.

Does peanut sauce need to be refrigerated?

It sure does! While you can leave it out for a few hours, you’ll want to store it in the fridge for a shelf life of 3 days.

Make Ahead: You can prepare the Thai peanut sauce up to 3 days in advance. Store it in a container with a tight fitted lid in the refrigerator. When ready to use, microwave the sauce for 15-20 seconds to loosen it up if needed.

What is peanut sauce called?

Thai chicken peanut sauce is called “satay sauce” or “sate sauce” in Thailand, where it’s used as a dipping sauce for meats and tofu.

Serving this peanut chicken thai recipe

  • Toppings and Garnishes Galore. Take your dish to the next level of yum by garnishing with plenty of fresh cilantro, scallions, salty peanuts, and mango salsa.
  • Steamed Rice or Quinoa. Serve this peanut sauce chicken classically, over fluffy jasmine rice, brown rice, quinoa, cauliflower rice, or your favorite flavorful rice side dish like, coconut rice or riced zucchini rice.
  • Rice Noodles. Toss the chicken with cooked rice noodles for a takeout-style meal or serve it with these soba thai noodles.
  • Side of Fruit. A side of juicy, fresh macerated (sugared) fruit or my favorite Thai Salad with Mango makes for a bright, refreshing side dish.

Storing leftovers

  • Storage Tip: Make sure you cool leftover to room temperature before storing. And, don’t leave it out for longer than two hours before placing it in the refrigerator or freezer.
  • Store the leftover chicken with thai peanut chicken sauce in an airtight container in the refrigerator for up to 3-4 days.
  • To freeze the leftovers, transfer them to a freezer-safe container and label with the date. You can keep the leftover peanut chicken in the freezer for up to 2-3 months.
  • To reheat the leftovers, allow them to defrost overnight in the fridge. You can then either microwave the chicken or reheat it in a 350-degree oven. Make sure the food reaches an internal temperature of 165°F (74°C) before consuming.
Overhead photo of bite-size pieces of baked Thai chicken tossed with peanut sauce.

Alrighty, friends — gotta go stir-fry up some more work. Don’t forget to chicken on me soon so we can satay in touch. Keep calm and curry on enjoying this yummy baked peanut butter chicken Thai goodness! Until next time, happy eating!

Cheyanne

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Overhead photo of Thai Peanut Chicken with peppers and onions on a baking sheet pan.

Thai Peanut Chicken Recipe

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Tired of boring and bland chicken dinners? This Thai Peanut Chicken is your one-sheet-pan ticket to juicy, tender chicken and tasty-crisp veggies in a creamy, nutty Thai-inspired peanut sauce. Quick, fuss-free, and deliciously flavorful, this recipe will have you feeling like a pro in the kitchen – no takeout menu required!

Equipment

  • 1 Mixing Bowl (for making peanut sauce)
  • 1 Large Rimmed Baking Sheet (for baking chicken and veggies)

Ingredients 

Peanut Sauce

Thai Chicken and Veggies

Instructions

  • Preheat oven and Prepare Baking Sheet: Arrange oven rack to the center position and then preheat the oven to 400-degrees F.
    Line a large, rimmed baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) for easy clean up.
  • Make The Peanut Sauce: To a large bowl, add the peanut butter, soy sauce, coconut milk, garlic, ginger, vinegar, honey, and pepper flakes. Use a whisk and vigorously stir the ingredients until they're well combined.
    Taste and adjust for seasoning.
    Then pour ¼ cup of the sauce into a separate small bowl and set it aside to use a sauce for serving.
  • Toss the Chicken with Peanut Sauce: Add the chicken to the large bowl of peanut sauce and toss well to coat.
    Optional – Marinate Chicken: Cover the bowl with plastic wrap and let marinate in the fridge for up to 8 hours. (OR just continue with recipe.)
  • Season and Partially Roast Onions and Peppers: Add the peppers and onions to the center of the prepared baking sheet. Then, drizzle with oil and season generously with salt and pepper. Toss to coat the veggies in the oil.
    Use your hands to push the veggies out on the pan, arranging them in a single layer on the baking sheet.
    Transfer the veggies to the preheated oven and bake for 8-10 minutes
    (Note: You aren't cooking the vegetables until tender here – they will continue to bake in step 6.)
  • Wipe Baking Sheet, Then Add Peanut Chicken: Drain or use paper towels to wipe off any excess liquid that has collected in the pan.
    Push the peppers and onions to one side of the pan.
    Then, add the peanut sauced chicken pieces to the empty side of the baking sheet, spreading the chunks out into an even layer.
    Season everything generously with salt and pepper.
  • Return pan to the oven and bake: Return the baking sheet to the oven and roast for 12-15 minutes, or until the chicken is ALMOST cooked through.
    Switch the oven to BROIL and broil about 3-5 minutes (SEE NOTES), or until chicken is cook to an internal temperature of 165 degrees F.
  • Add Flavorful Finishing Touches: Use a slotted spoon to transfer the peanut chicken and veggies to a serving bowl.
    Drizzle all the sesame oil and the remaining tablespoon of vinegar over the chicken and veggies. Toss well to coat and combine.
    Taste the peanut chicken and adjust to suit your personal tastebuds.
  • Serve: Garnish Thai Peanut Chicken and Veggies with fresh herbs and roasted peanuts, if using.
    Serve the reserved peanut sauce (from step 1)on the side. Enjoy immediately!

Notes

  • Peanut Sauce: You can prepare the peanut sauce up to 3 days in advance. Store it in a container with a tight fitted lid in the refrigerator. When ready to use, microwave the sauce for 15-20 seconds to loosen it up.
  • Sheet Pans: Make sure you are using a large sheet pan for this meal. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
  • When broiling the sheet pan dinner, make sure to watch over it carefully! Things can go from a lovely golden color to burnt very quickly.
  • Step #5: There will be excess liquid from the onions and peppers in the sheet pan when baking is complete. Don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the chicken and veggies to a bowl before tossing with the sesame oil and vinegar.
  • Garnish and Serving Recommendations: Sesame Seeds, Chopped Peanuts, Sliced Green Onions, and/or Cilantro; Lime Wedges, Jasmine Rice or Rice Noodles
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 284kcal    Carbohydrates: 13g    Protein: 28g    Fat: 14g    Saturated Fat: 4g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 4g    Trans Fat: 0.03g    Cholesterol: 73mg    Sodium: 377mg    Potassium: 689mg    Fiber: 2g    Sugar: 9g    Vitamin A: 1947IU    Vitamin C: 80mg    Calcium: 27mg    Iron: 1mg
Course: entree, Main Course
Cuisine: Thai

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