Peanut Glazed Chicken

A bowl filled with tender peanut glazed chicken thighs sliced into strips, arranged over a bed of white rice and garnished with scallions and sesame seeds. On the side, bright green steamed bok choy adds freshness and color to the dish.
This Peanut Glazed Chicken is a meal prep classic! The juicy chicken thighs are marinated in a creamy peanut sauce and air-fried until charred and crispy.
Watch me make Peanut Glazed Chicken
Servings: 2 servings
Prep: 10 minutes
Cook: 12 minutes
Marinating Time: 15 minutes
Total: 37 minutes
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Equipment

Ingredients 

Chicken & Sauce

  • 16 oz boneless skinless chicken thighs
  • 3 tbsp peanut butter
  • 1 tbsp dark soy sauce, see note 1
  • 2 tbsp light soy sauce, see note 1
  • 1 tsp vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp honey
  • 1 tsp sesame oil

Optional Garnishes & Sides

  • Sesame seeds
  • Scallions
  • Steamed greens, I used bok choy

Instructions 

  • In a bowl, whisk together peanut butter, dark soy sauce, light soy sauce, vinegar, garlic, ginger, honey, and sesame oil until smooth.
  • Place the chicken thighs in a separate bowl and pour half the marinade over them. Marinate for 15 minutes.
  • Lightly oil your air fryer basket, place the chicken inside, and brush with more of the marinade. Air fry at 375°F (190°C) for 12 minutes.
  • Slice the chicken into thin strips and serve over fresh rice. Optionally garnish with sesame seeds, scallions, and serve with steamed greens.

Notes

(1) If you don’t have either dark soy sauce or light soy sauce, substitute with regular soy sauce in a 1:1 ratio.

Nutrition

Serving: 1 servingCalories: 375kcalCarbohydrates: 9gProtein: 29gFat: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Table of Contents

Why My Peanut Glazed Chicken Is So Good

I won’t lie, this Peanut Glazed Chicken is one of my favorite meal preps because it brings together the richness of peanut butter with the umami of soy sauce, which is a classic flavor pairing in a lot of your favorite takeout dishes. The chicken is salty, slightly sweet, and has an incredibly flavorful glaze that clings beautifully to the air-fried chicken thighs. Every bite delivers that comforting, takeout flavor with none of the guilt or grease.

A pair of chopsticks holds up a juicy, golden-brown slice of peanut glazed chicken, highlighting the glossy, caramelized exterior. The bowl below is filled with rice, greens, and the remaining perfectly cooked chicken pieces.
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Your New Favorite 20-Minute Chicken Recipe

If you’ve got chicken thighs and peanut butter (which I know a lot of you do!), this is your sign to make something fast, easy, and shockingly good. It’s one of my go-to weeknight recipes because the marinade doubles as a glaze, and it cooks in under 15 minutes in the air fryer. I personally like to serve it over rice with some steamed greens, and now I have a meal that hits all the right notes!

What You’ll Need To Make Peanut Glazed Chicken

Chicken & Peanut Glaze

  • 1 lb boneless skinless chicken thighs
  • 3 tbsp peanut butter
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tsp vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp honey
  • 1 tsp sesame oil

Optional Garnish & Sides

  • Sesame seeds
  • Scallions
  • Steamed greens

How to Make Peanut Glazed Chicken

In a bowl, whisk together peanut butter, dark soy sauce, light soy sauce, vinegar, garlic, ginger, honey, and sesame oil until smooth.

A hand pours clear vinegar from a small metal cup into a bowl containing peanut butter, soy sauces, and other marinade ingredients. The mixture is ready to be whisked into a creamy, flavorful glaze for the chicken.

Place the chicken thighs in a separate bowl and pour half the marinade over them; marinate for 15 minutes.

A thick, rich peanut marinade is being poured over raw boneless chicken thighs in a metal bowl. The sauce generously coats the chicken, signaling the start of a short but flavor-packed marination process.

Lightly oil your air fryer basket, place the chicken inside, and brush with more of the marinade.

A silicone brush applies more of the rich peanut glaze onto marinated chicken thighs in the air fryer basket, ensuring a deep flavor and beautifully caramelized coating during cooking.

Air fry at 375°F (190°C) for 12 minutes until cooked through and slightly caramelized.

A knife slices through air-fried chicken thighs that are deeply golden and caramelized from the peanut glaze. The juicy interior contrasts with the sticky, seared exterior on a wooden cutting board.

Slice the chicken into strips and serve over rice. Garnish with sesame seeds, scallions, and steamed greens if desired.

A hand sprinkles chopped scallions over a finished rice bowl topped with sliced peanut glazed chicken. The glistening chicken is adorned with sesame seeds and sits atop fluffy rice, ready to serve.

Tips and Variations

• If you don’t have an air fryer, pan-sear or oven-bake the chicken at 400°F (205°C) for 18–20 minutes

• Allergies suck! If you’re allergic to peanut butter, substitute sunflower seed butter or tahini for a different but still rich glaze

• Make it spicier! Add chili oil or a squirt of sriracha into the marinade

• If you’re like me and want even more sauce, double the marinade and heat the reserved portion to use as a drizzle

• Store chicken and rice separately and reheat for a delicious protein-packed lunch

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but thighs are juicier and hold up better in the air fryer. If using breast, reduce the cook time slightly to avoid drying it out.

Is this dish spicy?

The base recipe isn’t spicy, but you can easily turn up the heat by adding chili flakes, chili oil, or sriracha.

Can I make the sauce ahead of time?

Absolutely! Mix the marinade and keep it in the fridge for up to 5 days. It also works as a dipping sauce for dumplings or veggies.

Does this freeze well?

Cooked chicken freezes well, but I recommend making the sauce fresh if you want the best texture and flavor.

Can I pan-fry instead of air fry?

Yes! Just sear in a hot nonstick pan for 4–5 minutes per side, then brush with the remaining sauce and cook until glazed.

Try These Next

Looking for another easy weeknight dish? Try my Soy Butter Chicken for a quick, savory classic.

If you want something with even more sauce, check out my Kung Pao Chicken.

Or switch it up with noodles and make my Korean Spicy Cold Noodles!

About Mitchell Masuda

I'm a home (and self-taught) cook based in New York sharing easy, delicious, and approachable Asian food recipes!

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