Thai Peanut Teriyaki Chicken

I came up with this recipe by incorporating some of my favorite Asian meals during my first year of living off-campus during college. I always have all the ingredients in the house, so it’s convenient when you don’t know what to make for dinner the evening of.

The preparation time varies, depending on how long you want to have it marinating. If it’s a last-minute dinner, a half hour. If you’re one of those go-getters who plan their weekly meals, then it can marinate overnight (I try to be a go-getter, but usually, life gets in the way).

Prep Time: 30 minutes to 24 hours

Cook Time: 20-30 minutes

Serves: 2 people


  • 1 large chicken cutlet
  • 1/8 tsp. of crushed red pepper
  • 1 Tbsp. of soy sauce
  • 3 Tbsp. of Teriyaki sauce
  • 2 Tbsp. of peanut butter
  • Sesame oil
  • White rice
  • Sesame seeds

For The Marinade:

  • 1/4 c. of brown sugar
  • 1/4 c. of honey
  • 1/8 tsp. of crushed red pepper
  • 1/2 c. of soy sauce
  • 3/4 c. of Teriyaki sauce
  • 1/4 c. of peanut butter


Clean the chicken cutlet of fat then cut into bite-size pieces. Then marinate in a ziplock with brown sugar, honey, crushed red pepper, soy sauce, teriyaki sauce, and peanut butter in the refrigerator. You can let it marinate for at least thirty minutes all the way up the night before.

Take the chicken out when it’s time for dinner. Put the chicken into a hot pan coated with sesame oil.

Cook the white rice as instructed on the box or bag.

Once the chicken is fully cooked, add the soy sauce, teriyaki sauce, peanut butter, and crushed red pepper. Mix all together. The sauce should start to thicken a bit. If it’s too thick, add a small amount of water and mix until it’s at a consistency you like.

Sprinkle some sesame seeds on top and serve.

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