These Skillet Thai Chicken Thighs pack a lot of flavor. Cooked in a savory peanut sauce, they are delightfully fork tender. Perfect for a quick and easy low-carb dinner.
Thai flavors are some of my favorite. The lime juice, soy sauce, and crushed peanuts make a very flavorful sauce for the chicken thighs. For something a bit different try this Thai coconut curry soup.
If you’re not accustomed to cooking with chicken thighs, instead of chicken breast, you’ll see why they are so well suited for this dish once you’ve made it.
The chicken soaks up the sauce and is so tender and juicy. You can, of course, use chicken breasts if you like, but they don’t soak up the sauce and flavors like thighs do. The end result will be less flavorful.
» You might also like this Air Fryer Chicken and Broccoli and Spicy Thai Salad.
Ingredients You’ll Need
Most of the ingredients needed are tradition Thai flavors. While it looks like a long list, the ingredients come together to make a delicious and flavorful sauce.
- Sesame oil
- Chicken thighs – boneless and skinless
- Chicken broth
- Peanut butter – chunky or smooth natural peanut butter with no added sugar to keep the sauce low carb
- Soy sauce
- Lime juice – fresh
- Fish sauce
- Palm sugar or brown sugar
- Sriracha sauce
- Ginger – fresh
- Garlic – minced
- Salt and pepper – to taste
Helpful Tips
- You can use chicken breasts just as easily. Just keep an eye on them. They tend to dry out quicker than chicken thighs.
- We are using natural peanut butter here to save on adding sugar. You can use any peanut butter that you have handy though.
- The secret to this recipe is allowing the chicken to cook in the simmering sauce until it thickens, so the sauce soaks into the meat, making it tender, and then sticks to the meat in the end.
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Thai Chicken Thighs
Ingredients
- 1 tablespoon (15 ml) sesame oil
- 2 pounds (907 g) boneless skinless chicken thighs
- 2/3 cup (158 ml) chicken broth
- 2 tablespoons (32 g) natural peanut butter chunky or smooth
- 1/4 cup (59 ml) soy sauce
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (13 g) palm sugar or brown sugar
- 1 tablespoon (15 ml) Sriracha sauce
- 2 teaspoons (4 g) fresh ginger
- 1 clove garlic minced
- Salt and pepper to taste
For garnish
- Fresh cilantro chopped
- 1/4 cup (37 g) roasted peanuts chopped
- 3-4 green onions cut into thin slices
Instructions
- Add sesame oil to a large skillet over medium high heat. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Remove and set aside on a platter.
- Pour chicken broth into the skillet and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, fish sauce, palm sugar, Sriracha sauce, ginger, and garlic. Season with salt and black pepper, to taste, and stir to combine.
- Place the browned chicken thighs into the skillet. Cook on medium, uncovered, for 20-25 minutes, or until the liquid has reduced and thickened.
- Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.
Notes
- You can use chicken breasts just as easily. Just keep an eye on them. They tend to dry out quicker than chicken thighs.
- We are using natural peanut butter here to save on adding sugar. You can use any peanut butter that you have handy though.
- The secret to this recipe is allowing the chicken to cook in the simmering sauce until it thickens, so the sauce soaks into the meat, making it tender, and then sticks to the meat in the end.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Serving Suggestions
To add a little more substance to this meal, serve the chicken over cauliflower “rice”. If you have extra sauce, it can be poured over the “rice”. Garnish with extra chopped peanuts, cilantro, and green onions.
I love to serve this chicken with One-Pot Garlic Mushrooms and Cauliflower or Asian Cabbage Salad. The flavors go together so well, and it makes a complete meal that’s very low in carbs. Leftovers can be shredded to make healthy and delicious wraps for lunch the next day.
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Other Chicken Recipes To Try
- Low Carb Ground Chicken Pizza Crust
- Low Carb Mediterranean Chicken Kabobs
- Bacon-Wrapped Jalapeno Stuffed Chicken
Click for Even More Chicken Recipes
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
Very tasty sauce with good kick though I may have added a touch more Sriracha than call for. Next time we are going to double the sauce volume to have a little more left at the end.
Glad you liked it. If you’re a spice fan, then a touch more sriracha is definitely a good choice!
You say to add honey but there is no honey in the ingredients list…??
You are right Kelly. Sorry for the confusion. We replaced the honey with the palm sugar or brown sugar. I have updated the recipe.
You also say to add garlic powder but the ingredients list calls for one garlic clove. If I add garlic powder…how much??
Oh man, I am so sorry. I have gone through and fixed this recipe. There shouldn’t be garlic powder at all. Thanks for pointing those out.