Thai peanut sauce is combined with fresh herbs and chicken in this delicious and easy recipe for homemade chicken pot stickers.
This recipe pairs a creamy, fragrant Thai peanut sauce with seasoned ground chicken, wrapped in wonton skins and pan-steamed until crisp on the bottom and tender inside. The result is a hybrid appetizer that brings together the bold flavors of Thai cuisine—peanut, lime, and red curry—with the approachable comfort of Chinese-style pot stickers. These make an excellent starter for an Asian-inspired meal, a party platter, or a flavorful snack any night of the week.
My homemade Thai peanut sauce is versatile and richly flavored: coconut milk and creamy peanut butter give it body, while Thai red curry paste, lime, and soy sauce add heat, tang, and umami. I first developed this sauce to use with grilled chicken skewers, but it quickly became a staple in many recipes. Here I fold it into the ground chicken filling, along with fresh garlic, ginger, shallot, and cilantro, then spoon that mixture into round wonton wrappers to make tasty pot stickers.
These pot stickers keep well if you make the filling in advance. You can refrigerate the prepared filling for a day or two, or freeze it for longer storage. When assembling, work on a clean, lightly floured surface and keep unused wrappers covered with a damp towel so they don’t dry out. The pan-fry and steam method produces that classic pot sticker texture—golden and crisp on the bottom, soft and steamed on top.
Thai Peanut Chicken Pot Stickers Ingredients
- 1 ½ cups coconut milk
- 1 cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- ¼ cup brown sugar
- Juice of 1 lime (about 1 teaspoon)
- 1 lb ground chicken
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 large shallot, minced
- 2 tablespoons fresh cilantro, chopped
- 28 round wonton wrappers* (about 28 pot stickers)
- 4 tablespoons sesame oil (divided)
*Round wonton wrappers are typically found in the refrigerated section of most grocery stores.
Thai Peanut Chicken Pot Stickers Instructions
- Make the peanut sauce: In a blender or food processor, combine the coconut milk, peanut butter, Thai red curry paste, apple cider vinegar, soy sauce, brown sugar, and lime juice. Blend until completely smooth and creamy. Taste and adjust seasoning—add more lime for brightness, more curry paste for heat, or a splash more soy for saltiness.
- Cook the chicken filling: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Sauté the minced garlic, ginger, and shallot for about 30–60 seconds until fragrant. Add the ground chicken and cook, breaking it up with a spoon, until cooked through and no longer pink.
- Combine filling and sauce: Transfer the cooked chicken to a bowl and stir in 1 cup of the prepared peanut sauce and the chopped cilantro. Mix thoroughly so the chicken is evenly coated. Allow the mixture to cool to room temperature; chilling briefly makes it easier to handle when filling the wrappers.
- Assemble the pot stickers: Keep the remaining peanut sauce for dipping. Working with one wrapper at a time, moisten the edge of the wonton wrapper with a little water (use your fingertip or a small brush). Place a spoonful of the cooled peanut chicken mixture in the center of the wrapper. Fold the wrapper in half and press the edges together, crimping with your fingers to seal. Repeat with the remaining wrappers and filling.
- Pan-fry and steam: Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Place as many pot stickers as will fit in a single layer without crowding. Cook for 2–3 minutes, until the bottoms are golden brown. Carefully add ¼ cup of water to the skillet and immediately cover with a lid to trap steam. Cook for about 5 minutes, until the wrappers are tender and the filling is heated through.
- Finish cooking: Remove the lid, flip each pot sticker, and cook for an additional 2–3 minutes to crisp the other side. Repeat the cooking process with the remaining pot stickers, adding more oil as needed.
- Serve: Arrange the pot stickers on a platter and serve hot with the reserved peanut sauce for dipping. They’re also excellent with a drizzle of fresh lime juice or a sprinkle of additional cilantro.
Tips and Variations
- Make it vegetarian: Substitute mashed firm tofu or finely chopped roasted sweet potato for the chicken, and use vegetable-based oyster sauce or extra soy to boost umami.
- Spice level: Adjust curry paste to control heat. Start with less and add more to taste.
- Make-ahead: Assemble pot stickers and freeze on a sheet tray in a single layer. Once frozen, transfer to a zip-top bag and cook from frozen—add a minute or two to the steaming time.
- Serving ideas: Offer them with sliced scallions, chopped peanuts, or a side of pickled cucumbers for contrast.
Recipe Notes
Yields: about 28 pot stickers. Prep time: roughly 30 minutes. Cook time: about 20 minutes. Total time: around 50 minutes. This recipe makes extra peanut sauce—use it as a dipping sauce or stir it into noodles, rice bowls, or steamed vegetables.
Nutrition (per pot sticker, approximate)
- Calories: 153 kcal
- Carbohydrates: 9 g
- Protein: 6 g
- Fat: 10 g (Saturated fat: 4 g)
- Cholesterol: 14 mg
- Sodium: 169 mg
- Potassium: 189 mg
- Sugar: 3 g
- Vitamin A: 335 mg | Vitamin C: 0.6 mg
- Calcium: 16 mg | Iron: 1.1 mg
Author: Whitney Bond
Crispy on the outside and packed with Thai-inspired flavor inside, these Thai Peanut Chicken Pot Stickers are a crowd-pleasing appetizer or snack. Enjoy them hot with extra peanut sauce and a wedge of lime for squeezing.