Let me share a little secret from my kitchen: this Thai Peanut Chicken Stir-Fry is pure magic on a plate. It’s the dish I turn to when I’m craving something bold, vibrant, and satisfying without spending hours cooking. One hectic evening, with a handful of veggies, some chicken, and a jar of peanut butter in my pantry, inspiration struck. The result was this irresistible stir-fry, with tender chicken and crisp vegetables coated in a creamy, sweet-spicy peanut sauce that’s downright addictive. Each bite bursts with Thai-inspired flavors—nutty, tangy, and just the right amount of heat—making it a staple in my dinner rotation. It’s quick enough for a weeknight but feels like a restaurant-worthy treat. If you’re looking for a dish that’s easy, delicious, and packs a flavor punch, you’re in for a treat!
Ingredients
- Chicken Breast: 1 pound, boneless, skinless, sliced into thin strips for quick cooking.
- Peanut Butter: ⅓ cup, creamy, natural preferred for smooth sauce texture.
- Soy Sauce: 3 tablespoons, low-sodium, for umami flavor (tamari for gluten-free).
- Lime Juice: 2 tablespoons, fresh, for bright tanginess.
- Honey: 2 tablespoons, for sweetness to balance the sauce.
- Sriracha: 1-2 teaspoons, for adjustable heat.
- Garlic: 3 cloves, minced, for aromatic depth.
- Ginger: 1 tablespoon, freshly grated, for zesty warmth.
- Bell Pepper: 1 medium (red or yellow), thinly sliced, for color and crunch.
- Carrots: 2 medium, julienned or thinly sliced, for sweetness and texture.
- Snap Peas: 1 cup, trimmed, for crisp freshness.
- Olive Oil: 2 tablespoons, for stir-frying.
- Green Onions: 2, thinly sliced, for garnish.
- Peanuts: ¼ cup, chopped, for crunchy topping.
- Fresh Cilantro: 2 tablespoons, chopped, for garnish.
- Optional: Cooked jasmine rice or rice noodles, for serving.
Instructions
- Prepare Your Ingredients (Mise en Place): Slice chicken into thin strips, mince garlic, grate ginger, slice bell pepper and carrots, and trim snap peas. Measure out peanut butter, soy sauce, lime juice, honey, and sriracha for the sauce. Chop peanuts and cilantro for garnish.
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and 2-3 tablespoons water until smooth. Adjust thickness with more water if needed; set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken strips, season with a pinch of salt and pepper, and cook for 4-5 minutes, stirring occasionally, until cooked through (165°F/74°C). Remove to a plate.
- Cook the Vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Add garlic and ginger, cooking for 30 seconds until fragrant. Add bell pepper, carrots, and snap peas, stir-frying for 4-5 minutes until crisp-tender.
- Combine and Sauce: Return chicken to the skillet. Pour in peanut sauce and toss to coat evenly. Cook for 1-2 minutes until heated through and sauce thickens slightly.
- Serve and Garnish: Serve hot over jasmine rice or rice noodles, if desired. Garnish with green onions, chopped peanuts, and cilantro. Add extra sriracha for more heat, if preferred.
Nutrition Facts
This Thai Peanut Chicken Stir-Fry is a balanced meal with lean protein from chicken, healthy fats from peanut butter, and fiber from vegetables. The sauce adds moderate carbs and sodium, balanced by nutrient-rich veggies, making it a wholesome yet flavorful dish.
- Servings: 4
- Calories per serving: 400-500 kcal (without rice/noodles)
- Protein: 25-30g
- Fat: 20-25g
- Saturated Fat: 4-5g
- Carbohydrates: 20-25g
- Fiber: 4-6g
- Sugar: 10-12g
- Sodium: 600-800mg (varies with soy sauce)
Preparation Time
This stir-fry is quick to prepare, perfect for busy weeknights. Chopping veggies and mixing the sauce while the skillet heats keeps the process efficient, delivering bold flavors in under 30 minutes.
- Prep time: 15 minutes (slicing chicken, chopping veggies)
- Cook time: 10-12 minutes (stir-frying)
- Total time: 25-30 minutes
How to Serve
- Classic Dinner: Serve over jasmine rice or rice noodles for a complete meal.
- Low-Carb Option: Pair with cauliflower rice or zucchini noodles.
- Family Style: Present in a large bowl with garnishes on the side for customization.
- Meal Prep: Divide into containers for quick lunches; reheat gently to maintain texture.
- Spicy Kick: Offer extra sriracha or chili flakes for heat lovers.
Additional Tips
- Sauce Consistency: If sauce is too thick, add water 1 tablespoon at a time; if too thin, simmer longer.
- Veggie Variations: Swap bell peppers or snap peas for broccoli, zucchini, or green beans.
- Protein Swap: Use shrimp, tofu, or pork instead of chicken; adjust cooking time accordingly.
- Make Ahead: Prep sauce and chop veggies a day in advance; store separately in the fridge.
- Nut Allergy: Substitute peanut butter with sunflower seed butter or tahini for a nut-free version.
Budgeting the Recipe
This Thai Peanut Chicken Stir-Fry is budget-friendly, using affordable chicken breast and pantry staples like peanut butter and soy sauce. Buy veggies like bell peppers and carrots in season or frozen for savings. Peanuts and cilantro are inexpensive in small quantities, and the dish serves four, making it economical for family meals or leftovers.
Frequently Asked Questions
Q: Can I make this vegan?
A: Yes! Swap chicken for tofu or tempeh, use vegan-friendly soy sauce, and ensure honey is replaced with maple syrup or agave.
Q: Can I use crunchy peanut butter?
A: Yes, but creamy peanut butter creates a smoother sauce. If using crunchy, blend the sauce for a uniform texture.
Q: Why is my sauce separating?
A: Overheating can cause separation. Whisk sauce well before adding and cook on low heat after combining.
Q: Can I make this ahead?
A: Prep sauce and veggies a day ahead; cook chicken fresh for best texture. Store components separately in the fridge.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water to loosen sauce.
PrintThai Peanut Chicken Stir-Fry
- Total Time: 25-30 minutes
- Yield: 4 servings
Description
Transport your taste buds to Thailand with this incredibly quick and flavorful **Thai Peanut Chicken Stir-Fry**! Tender chicken strips and crisp-tender vegetables are coated in a luscious, savory, sweet, and spicy peanut sauce that comes together in minutes. Perfect for busy weeknights, this stir-fry delivers a burst of authentic flavors and a healthy, satisfying meal in under 30 minutes.
Ingredients
**Chicken Breast:** 1 pound, boneless, skinless, sliced into thin strips for quick cooking.
**Peanut Butter:** ⅓ cup, creamy, natural preferred for smooth sauce texture.
**Soy Sauce:** 3 tablespoons, low-sodium, for umami flavor (tamari for gluten-free).
**Lime Juice:** 2 tablespoons, fresh, for bright tanginess.
**Honey:** 2 tablespoons, for sweetness to balance the sauce.
**Sriracha:** 1-2 teaspoons, for adjustable heat.
**Garlic:** 3 cloves, minced, for aromatic depth.
**Ginger:** 1 tablespoon, freshly grated, for zesty warmth.
**Bell Pepper:** 1 medium (red or yellow), thinly sliced, for color and crunch.
**Carrots:** 2 medium, julienned or thinly sliced, for sweetness and texture.
**Snap Peas:** 1 cup, trimmed, for crisp freshness.
**Olive Oil:** 2 tablespoons, for stir-frying.
**Green Onions:** 2, thinly sliced, for garnish.
**Peanuts:** ¼ cup, chopped, for crunchy topping.
**Fresh Cilantro:** 2 tablespoons, chopped, for garnish.
**Optional:** Cooked jasmine rice or rice noodles, for serving.
Instructions
1. Prepare Your Ingredients (Mise en Place): Slice chicken into thin strips, mince garlic, grate ginger, slice bell pepper and carrots, and trim snap peas. Measure out peanut butter, soy sauce, lime juice, honey, and sriracha for the sauce. Chop peanuts and cilantro for garnish.
2. Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and 2-3 tablespoons water until smooth. Adjust thickness with more water if needed; set aside.
3. Stir-Fry the Chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken strips, season with a pinch of salt and pepper, and cook for 4-5 minutes, stirring occasionally, until cooked through (165°F/74°C). Remove to a plate.
4. Cook the Vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Add garlic and ginger, cooking for 30 seconds until fragrant. Add bell pepper, carrots, and snap peas, stir-frying for 4-5 minutes until crisp-tender.
5. Combine and Sauce: Return chicken to the skillet. Pour in peanut sauce and toss to coat evenly. Cook for 1-2 minutes until heated through and sauce thickens slightly.
6. Serve and Garnish: Serve hot over jasmine rice or rice noodles, if desired. Garnish with green onions, chopped peanuts, and cilantro. Add extra sriracha for more heat, if preferred.
Notes
**Thinly Slice Chicken and Veggies:** Slicing your chicken and vegetables thinly ensures they cook quickly and evenly in a stir-fry, making for a truly fast meal.
**Don’t Overcook the Vegetables:** The key to a great stir-fry is crisp-tender vegetables. Cook them just until they retain a slight bite, usually 4-5 minutes.
**Adjust Sauce Thickness:** If your peanut sauce is too thick after whisking, add a tablespoon of water at a time until it reaches your desired consistency. If it becomes too thin after adding to the stir-fry, you can simmer it for an extra minute to thicken slightly.
**Fresh Ingredients Matter:** Fresh ginger and lime juice make a noticeable difference in the brightness and vibrancy of the sauce.
**Customize Your Spice Level:** The Sriracha is completely adjustable. Start with less and add more to your personal preference.
**Serve Immediately:** Stir-fries are best enjoyed fresh off the wok or skillet for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Main Dish, Asian, Stir-fry, Quick Dinner
- Method: Stir-frying
- Cuisine: Thai-Inspired, Asian
Nutrition
- Serving Size: 1 serving (without rice/noodles)
- Calories: 400-500 kcal
- Sugar: 10-12 g
- Sodium: 600-800 mg
- Fat: 20-25 g
- Saturated Fat: 4-5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20-25 g
- Fiber: 4-6 g
- Protein: 25-30 g
- Cholesterol: N/A
