Begin by cutting your boneless, skinless chicken into bite-sized pieces. Combine with peanut butter, soy sauce, ginger, garlic, and sriracha in a bowl and toss well. Marinate for at least 30 minutes in the refrigerator.

Heat vegetable oil in a skillet over medium heat. Add the marinated chicken in a single layer and cook for about 7-10 minutes, stirring until golden brown and cooked through.

Reduce heat to low and stir in any additional peanut sauce ingredients. Adjust spice levels if desired and combine until the chicken is coated in a rich sauce.

Serve the Thai Peanut Chicken over rice or noodles, or spoon into wraps. Garnish with chopped peanuts and cilantro.