close up of a Thai peanut chicken sandwich cut in half
5 from 2 votes

Thai Peanut Chicken Sandwich

This Thai Peanut Chicken sandwich is sweet, savory, creamy and crunchy. It is definitely not your average sandwich and deserves the distinction of being a main dish meal.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6
Author Hostess At Heart


  • 6 chicken breasts skinless and boneless
  • 1/2 lb bacon 12 slices, cooked
  • Fresh bean sprouts
  • 6 buns I used brioche


  • 1/2 cup peanut oil
  • 1/4 cup soy sauce I use low sodium
  • 1 tsp ginger grated
  • 1 tsp crushed red pepper

Peanut sauce

  • 1 can coconut milk 13.5 oz can, lite is fine
  • 4 tbsp red curry paste more or less according your heat tolerance
  • 1 cup peanut butter I used natural
  • 3 tbsp soy sauce
  • 1/4 cup honey
  • 2 tbsp rice wine vinegar
  • 1/2 cup water
  • 1/2 tsp peanut oil



  • Combine marinade ingredients in a container or ziplock bag large enough to hold chicken breasts. Add chicken and refrigerate for at least 30 minutes or up to a day.
  • Grill chicken until it measures 160 degrees F.
  • Fry or bake bacon. Drain and set aside.
  • Combine all of the peanut sauce ingredients in a saucepan. Heat over a medium heat until simmering. Continue cooking 2 to 3 minutes, whisking continuously. Set aside or refrigerate and allow to cool.


  • On a fresh bun, top chicken with bacon. Drizzle peanut sauce over bacon and sprinkle with bean sprouts.
  • Serve with additional peanut sauce.


Peanut sauce adapted from


Serving: 6g | Calories: 1197kcal | Carbohydrates: 57g | Protein: 72g | Fat: 77g | Saturated Fat: 26g | Cholesterol: 170mg | Sodium: 2061mg | Potassium: 1384mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1756IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 15mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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