I’m so happy to share this Thai Peanut Chicken Stir Fry with you because it is fast, colorful, and packed with big flavor. Tender chicken and crisp vegetables are coated in a creamy peanut sauce that is sweet, salty, and a little spicy. Everything cooks quickly in one pan, which makes cleanup easy. This is the kind of dinner that feels special but still works on a busy weeknight.
Level: Easy
Total Time: about 20 minutes
Prep Time: about 5 minutes
Cook Time: about 15 minutes
Yield: 6 servings
Course: Dinner
Cuisine: Asian inspired
I still remember the first time I made this recipe at home and how amazed I was by the sauce. The peanut butter makes it rich and creamy, while the vinegar and curry paste keep it bold and exciting.
This stir fry is simple but full of texture and color. Juicy chicken, tender vegetables, and crunchy peanuts all come together in one skillet with a smooth peanut sauce that coats every bite.
It is perfect for quick dinners, using up extra vegetables in your fridge, or serving over rice for a filling meal the whole family will enjoy.
How to Make Thai Peanut Chicken Stir Fry
This dish brings together creamy peanut flavor with savory chicken and fresh vegetables. Here’s how it all comes together:
• A smooth peanut sauce mixed in one bowl
• Chicken cooked until tender and lightly golden
• A mix of vegetables cooked just until crisp
• Everything tossed together in one pan
• Crunchy peanuts and fresh herbs stirred in at the end
• Served warm over rice or grains
It is a one pan meal with bold flavor and very simple cleanup.
Ingredients
For the Sauce:
• ½ cup creamy peanut butter
• 3 tablespoons water
• 3 tablespoons honey
• 2 tablespoons soy sauce (regular or low sodium)
• 3 tablespoons red curry paste
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 teaspoons crushed red pepper flakes
For the Stir Fry:
• 2 tablespoons extra virgin olive oil, divided
• 1 medium yellow onion, thinly sliced
• 1 pound boneless, skinless chicken breasts or thighs, cut into small pieces
• 6 cups chopped vegetables of choice (such as cabbage, mushrooms, peppers, peas, or broccoli)
• ½ cup dry roasted peanuts, roughly chopped
• ½ cup fresh cilantro, chopped
• Cooked brown rice, for serving
Directions
- Make the Sauce:
- In a medium bowl, mix the peanut butter, water, honey, soy sauce, curry paste, vinegar, ginger, garlic, and red pepper flakes.
- Stir until smooth and set aside.
- Heat the Pan:
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Make sure the pan is hot before adding food.
- Cook the Onion:
- Add the sliced onion to the pan.
- Cook for about 3 minutes, until it softens and smells fragrant.
- Cook the Chicken:
- Add the chicken to the pan with the onion.
- Cook for about 4 minutes, stirring now and then, until the chicken is fully cooked.
- Remove the chicken and onion from the pan and set aside.
- Cook the Vegetables:
- Add the remaining 1 tablespoon olive oil to the same pan.
- Add the vegetables and cook for about 3 to 5 minutes, until tender but still slightly crisp.
- Combine Everything:
- Return the chicken and onion to the pan.
- Pour in the peanut sauce and stir until everything is coated.
- Cook for about 2 minutes, until heated through.
- Finish the Dish:
- Stir in the peanuts and cilantro.
- Serve hot over cooked brown rice.
Process Details
• Peanut Sauce: Mixing the sauce first makes cooking fast and stress free.
• Hot Pan: Cooking in a hot pan helps the chicken cook quickly and stay juicy.
• Vegetable Timing: Cooking vegetables just until tender keeps them colorful and crisp.
• Final Toss: Adding the sauce at the end keeps it creamy and prevents burning.
• Crunchy Finish: Peanuts add texture that balances the soft chicken and sauce.
Tips for Success
• Cut the chicken into similar sized pieces so it cooks evenly.
• Use vegetables you already have, just chop them into bite sized pieces.
• Add vegetables that take longer to cook first, and quicker ones later.
• Adjust the red pepper flakes if you prefer less heat.
• If the sauce feels thick, add a splash of water to loosen it.
• Stir often once the sauce is added so it does not stick.
Serving Ideas
• Rice Bowl: Serve over brown or white rice for a filling dinner.
• Noodle Option: Spoon over cooked noodles instead of rice.
• Extra Crunch: Top with extra peanuts or sesame seeds.
• Fresh Finish: Add more cilantro or a squeeze of lime if you like.
• Family Style: Serve straight from the pan and let everyone help themselves.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed container for up to about 3 months.
• Reheating: Reheat gently on the stove or in the microwave with a splash of water.
• Texture Note: The sauce may thicken after chilling, just stir well when reheating.
Nutrition Info (Approximate per Serving)
• Calories: ~410
• Protein: ~28g
• Carbohydrates: ~25g
• Fat: ~25g
• Fiber: ~6g
• Sodium: ~500mg
• Sugar: ~14g
This Thai Peanut Chicken Stir Fry is creamy, bold, and full of comforting flavor. It comes together quickly, uses simple ingredients, and delivers a satisfying mix of tender chicken, fresh vegetables, and rich sauce.
I hope you enjoy making this recipe and sharing it with your family. Once you try it, it just might become one of your go to weeknight dinners.