Save This Thai Peanut Chicken Stir-Fry is the answer to weeknight dinner boredom when you crave bold flavors but need dinner on the table fast. With juicy chicken, colorful vegetables, and a creamy, nutty sauce with a bit of kick, it is always a hit. Whether you serve it over jasmine rice or slurp it up with noodles, this dish brings takeout vibes home while staying quick and easy.
Every time I whip up this stir-fry, the aroma alone has the whole family drifting into the kitchen. After one bite, there are never any leftovers and everyone is reaching for seconds.
Ingredients
- Chicken breast: thinly sliced ensures juicy pieces that cook quickly and soak in the sauce perfectly Choose high-quality, firm chicken with a pale pink color
- Red and yellow bell peppers: sweet and crisp select peppers that feel heavy for their size with shiny skin
- Carrots: for crunch and a touch of sweetness look for firm, brightly colored carrots with no cracks
- Sugar snap peas: add freshness and snap check for plump, vibrant pods without blemishes
- Red onion: offers subtle sharpness and color pick a small, firm onion with glossy skin and tight layers
- Peanut butter: creamy roasted peanut butter creates the rich base of the sauce natural varieties without added sugar work best
- Soy sauce: for umami depth go with low-sodium or tamari if you are gluten-free
- Lime juice: brightens everything up always use fresh limes for the freshest tang
- Honey or brown sugar: balances richness and heat choose a runny honey or soft brown sugar for easy mixing
- Rice vinegar: brings gentle acidity opt for unseasoned rice vinegar for clean flavor
- Toasted sesame oil: for a nutty aromatic finish the best is dark and intensely fragrant
- Garlic and ginger: infuse classic Thai flavor fresh is much better than powdered here
- Sriracha or chili garlic sauce: provides customizable heat use your favorite brand and add more if you love spice
- Vegetable oil: with a high smoke point sunflower or canola will not flavor the dish and allow for safe stir-frying
- Roasted peanuts: for garnish extra crunch and nutty flavor unsalted is best so you control the saltiness
- Spring onions and cilantro: the finishing touch bright, fresh flavors and a pop of green
- Lime wedges: optional for squeezing over at the end use juicy, heavy limes
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey or brown sugar, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and sriracha Make sure the sauce is completely smooth and well mixed Then set aside for later
- Cook the Chicken:
- Heat one tablespoon vegetable oil in a large wok or skillet over medium-high heat Add the sliced chicken and stir-fry for four to five minutes until golden on the edges and fully cooked through Remove the chicken and keep it covered and warm on a plate
- Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the pan then toss in the sliced onion, both bell peppers, carrots, and sugar snap peas Stir-fry for three to four minutes until the vegetables become bright and crisp-tender keep them moving so nothing burns
- Combine Everything:
- Return the cooked chicken to the wok Pour in all of the peanut sauce then toss and stir until the chicken and vegetables are coated thoroughly Continue stir-frying for two to three minutes the sauce should bubble and thicken enough to cling to each piece
- Finish and Serve:
- Take the pan off the heat Serve right away over hot rice or noodles Garnish with chopped roasted peanuts, spring onions, plenty of fresh cilantro, and extra lime wedges for squeezing
Save This peanut sauce has become my go-to I could practically eat it with a spoon My kids think the dish is fun because it is colorful and they get to sprinkle on their own toppings Sometimes we compete to see who can build the prettiest rice bowl
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days Make sure to cool completely before storing For best results reheat gently in a pan over low heat with a splash of water to loosen the sauce
Ingredient Substitutions
Swap out chicken breast for boneless thigh for a juicier bite or try tofu for a plant-based version Almond butter works in place of peanut butter if you have an allergy If you like it extra spicy double the sriracha or try chili flakes
Serving Suggestions
I love this stir-fry over steamed jasmine or basmati rice but it is also fantastic tossed with flat rice noodles or served atop a pile of shredded cabbage Add a fried egg for an extra treat or serve alongside cool cucumber salad
Cultural Context
Thai peanut sauce is a classic street food staple that is loved for its balance of creamy salty sweet and tangy flavors Every Thai home cook has their own twist I often make mine with extra lime and ginger which makes it especially bright
Seasonal Adaptations
In spring swap in asparagus and young peas Summer is great for zucchini and fresh corn In autumn or winter broccoli and shiitake mushrooms add warmth
Success Stories
I once brought this for a potluck and it disappeared within minutes Someone asked me where I got it and could not believe it was homemade I have used this recipe to convert even the most die-hard takeout lovers into stir-fry fans
Freezer Meal Conversion
This dish can be frozen after fully cooking and cooling Store portions in freezer-safe containers for up to two months To reheat thaw overnight in the fridge and heat gently on the stovetop with a little extra water to revive the sauce
Save Enjoy this flavorful and quick Thai Peanut Chicken Stir-Fry that's perfect for any night of the week. It's a guaranteed crowd-pleaser that brings delicious takeout flavors right to your table.
Recipe Questions & Answers
- → What protein alternatives can I use?
Toss in tofu or shrimp instead of chicken for a vegetarian or pescatarian spin while using the same peanut sauce.
- → How can I make this dish gluten-free?
Swap regular soy sauce for gluten-free tamari and check all packaged ingredients for hidden gluten sources.
- → What vegetables work well in this stir-fry?
Besides bell pepper and snap peas, add broccoli florets, baby corn, or mushrooms to boost color and crunch.
- → How can I control the spiciness?
Adjust sriracha or chili garlic sauce to taste for more or less heat, or serve extra on the side for spice lovers.
- → What is the best way to serve this dish?
Serve hot over steamed jasmine rice or rice noodles, and garnish with peanuts, cilantro, lime, and spring onions.
- → Can this be made ahead of time?
Chop ingredients and prepare the sauce ahead. Stir-fry just before eating for the freshest flavor and texture.