Easy & Delicious Thai Peanut Chicken Stir-Fry

This Thai Peanut Chicken Stir-Fry recipe is your ticket to an incredibly flavorful meal that’s surprisingly simple to whip up, even on a busy weeknight. We’re talking tender chicken, perfectly crisp-tender veggies, and that addictive peanut sauce coating every single bite.

It’s the kind of dish that tastes like it came from your favorite Thai restaurant but requires minimal steps and comes together faster than delivery. Ready to ditch the takeout menu? Try this Thai Peanut Chicken Stir-Fry tonight—you won’t believe how easy and utterly delicious it is! You’ll impress yourself and anyone lucky enough to share it with you.

Ingredients:

(For the Stir-Fry):

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Thinly sliced against the grain for tenderness.
• 1 tbsp Cooking Oil: High smoke point oil like canola, vegetable, or avocado oil is best for stir-frying.
• 1 tbsp Soy Sauce (or Tamari for Gluten-Free): For marinating the chicken lightly.
• 1 tsp Cornstarch: Helps create a velvety coating on the chicken.
• 1 Large Red Bell Pepper: Seeded and thinly sliced.
• 1 Large Green Bell Pepper: Seeded and thinly sliced (or use broccoli florets).
• 1 Medium Onion: Thinly sliced.
• 2 Carrots: Peeled and thinly sliced on the diagonal (julienned works too!).
• 4 Cloves Garlic: Minced.
• 1 tbsp Fresh Ginger: Grated or finely minced.
• 1/2 cup Snow Peas or Sugar Snap Peas: Trimmed.
• 4 Scallions: Sliced, greens and whites separated.
• Optional: Chopped peanuts, fresh cilantro, lime wedges for garnish.

Save

(For the Thai Peanut Sauce):

• 1/2 cup Creamy Peanut Butter: Use natural peanut butter for best results, ensure it’s well-stirred.
• 1/3 cup Low-Sodium Chicken Broth or Water: To thin the sauce to desired consistency.
• 1/4 cup Low-Sodium Soy Sauce (or Tamari): The savory backbone of the sauce.
• 2 tbsp Fresh Lime Juice: Adds essential brightness and cuts through the richness.
• 1-2 tbsp Honey or Maple Syrup: Adjust sweetness to your preference.
• 1 tbsp Rice Vinegar: Adds a gentle tang.
• 1 tbsp Toasted Sesame Oil: For nutty aroma and flavor.
• 1-2 tsp Chili Garlic Sauce or Sriracha: Adjust heat level to your liking. Start with less, you can always add more!
• 1 tsp Grated Fresh Ginger: Complements the ginger in the stir-fry.

User/Recipe Specific Tips:

• For extra richness in the sauce, you can stir in a tablespoon of coconut milk (full-fat recommended).
• To boost the veggie count, feel free to add mushrooms, broccoli florets, baby corn, or water chestnuts. This Thai Peanut Chicken Stir-Fry is very adaptable!
• A splash of fish sauce (about 1 tsp) in the peanut sauce adds an authentic layer of umami, but omit if preferred or vegetarian.

Universal Cooking Tips:

• Prep like a pro (Mise en Place): Stir-frying happens FAST. Have all your vegetables chopped, chicken sliced, and sauce whisked before you turn on the heat. This prevents burning and ensures even cooking.
• Salt your cooking water (if serving with pasta/rice): Whether boiling rice or noodles to serve alongside your Thai Peanut Chicken Stir-Fry, salting the water generously (like the ocean!) infuses flavor right from the start.

Step-by-Step Instructions

1. Marinate the Chicken (Optional but Recommended): In a medium bowl, toss the thinly sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let it sit while you prep the vegetables and sauce (about 15-20 minutes). Why? The soy sauce seasons the chicken, and the cornstarch helps create a light coating that keeps the chicken tender and slightly thickens the sauce later.
2. Whisk the Peanut Sauce: In a separate small bowl or liquid measuring cup, combine all the Thai Peanut Sauce ingredients: peanut butter, broth/water, soy sauce/tamari, lime juice, honey/maple syrup, rice vinegar, sesame oil, chili garlic sauce, and grated ginger. Whisk vigorously until smooth and well combined. Taste and adjust seasonings if needed – more lime for brightness, more honey for sweetness, more chili sauce for heat. Why? Whisking ensures a homogenous sauce without lumps of peanut butter. Tasting now allows you to perfect the balance before it hits the heat.
3. Prepare Your Wok/Skillet: Place a large wok or heavy-bottomed skillet over medium-high heat. Add the cooking oil and let it get hot until it shimmers. Why? High heat is crucial for stir-frying. It sears the ingredients quickly, locking in flavor and preventing them from becoming soggy. The wok’s shape ensures even heat distribution, vital for perfect stir-fries.
4. Sear the Chicken: Add the marinated chicken to the hot wok in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 3-5 minutes, or until golden brown and cooked through. Use tongs or a slotted spoon to remove the chicken from the wok and set it aside on a plate. Why? Searing develops flavor (Maillard reaction). Cooking in batches ensures the chicken sears rather than steams, keeping it tender.
5. Stir-Fry the Aromatics: Add the minced garlic and grated ginger (the 1 tbsp portion for the stir-fry) to the remaining oil in the wok. Stir-fry for about 30 seconds until fragrant. Be careful not to burn them. Why? Cooking the aromatics briefly in oil releases their potent flavors and infuses the cooking oil. Keep the heat consistent and watch closely to prevent burning.
6. Cook the Vegetables: Add the sliced onions, bell peppers, and carrots to the wok. Stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender. Then, add the snow peas (or sugar snap peas) and the white parts of the scallions. Stir-fry for another 1-2 minutes. Why? Adding harder vegetables first gives them more cooking time. Stir-frying quickly over high heat cooks the vegetables while maintaining their vibrant color and pleasant crunch.
7. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Pour the whisked Thai peanut sauce over everything. Toss gently to coat everything evenly. Let it simmer for 1-2 minutes, allowing the sauce to thicken slightly and meld with the other ingredients. Why? Adding the sauce at the end prevents it from burning during the high-heat vegetable cooking stage and ensures everything gets coated beautifully just before serving.
8. Finish and Serve: Remove the wok from the heat. Stir in the green parts of the scallions. Serve your delicious Thai Peanut Chicken Stir-Fry immediately over steamed jasmine rice, brown rice, quinoa, or rice noodles. Garnish with chopped peanuts, fresh cilantro, and lime wedges, if desired.

Save

Serving Ideas

Serving your homemade Thai Peanut Chicken Stir-Fry is where you can truly make it shine. The vibrant colors and rich aroma deserve a presentation that matches. For a classic approach, spoon the stir-fry generously over a bed of fluffy steamed jasmine rice. The rice acts as a perfect canvas, soaking up every last bit of that incredible peanut sauce. Arrange it artfully on a plate or in a shallow bowl, ensuring you get a good mix of chicken, colorful vegetables, and sauce in each portion.

Alternatively, toss the Thai Peanut Chicken Stir-Fry directly with cooked rice noodles or even linguine for a satisfying noodle bowl experience. This method ensures the noodles are thoroughly coated in the sauce. Serve in deep bowls, perhaps twirling the noodles slightly for an elegant look.

For a lower-carb option, serve over cauliflower rice or zucchini noodles; their neutral flavor lets the Thai peanut sauce be the star. Regardless of your base, don’t forget the garnishes! A sprinkle of crunchy chopped peanuts, a scattering of fresh cilantro leaves, a few extra slices of green onion, and a lime wedge on the side for squeezing add layers of texture, freshness, and brightness that elevate the entire dish. These simple additions make your homemade meal feel truly special.

FAQs

1. Can I make this Thai Peanut Chicken Stir-Fry vegetarian or vegan?

Absolutely! This recipe is easily adaptable. For a vegetarian version, simply swap the chicken for pressed and cubed extra-firm tofu, tempeh, or even chickpeas. Pan-fry the tofu or tempeh until golden before adding the vegetables. For a vegan version, make the protein swap, ensure your peanut butter doesn’t contain honey (use maple syrup in the sauce instead), use vegetable broth instead of chicken broth, and omit the optional fish sauce. The core flavors of the Thai Peanut Chicken Stir-Fry remain delicious.

2. Is this recipe spicy? How can I adjust the heat?

The spiciness comes primarily from the chili garlic sauce (or Sriracha) in the peanut sauce. As written with 1-2 teaspoons, it has a mild to medium kick, depending on the specific brand and your heat tolerance. To make it milder, start with just 1/2 teaspoon or omit it entirely. For more heat, feel free to add more chili garlic sauce, or even a pinch of red pepper flakes either into the sauce or sprinkled over the finished dish. Always taste the sauce before adding it to the stir-fry to gauge the heat level.

3. What other vegetables can I use in this stir-fry?

This Thai Peanut Chicken Stir-Fry is incredibly versatile! Feel free to substitute or add vegetables based on what you have on hand or prefer. Excellent additions include broccoli florets, sliced mushrooms (cremini or shiitake work well), bok choy (add the stems with harder veggies, leaves near the end), zucchini or yellow squash ribbons, bamboo shoots, or water chestnuts for extra crunch. Just remember to adjust cooking times based on the vegetable’s density – add harder veggies first.

4. Can I make the Thai peanut sauce ahead of time?

Yes, definitely! The peanut sauce can be made up to 3-4 days in advance. Store it in an airtight container in the refrigerator. The sauce will thicken considerably when chilled due to the peanut butter. Before using, let it sit at room temperature for about 20-30 minutes and give it a good whisk. You may need to add a tablespoon or two of warm water or broth to thin it back to your desired consistency. This is a great time-saver for weeknight cooking!

5. How do I store and reheat leftovers?

Leftover Thai Peanut Chicken Stir-Fry can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly upon reheating, but it will still be delicious. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce and prevent sticking. You can also reheat it in the microwave, stirring occasionally, until heated through. Avoid overheating, which can make the chicken tough.

6. Is this recipe gluten-free?

You can easily make this Thai Peanut Chicken Stir-Fry gluten-free. Use Tamari (a gluten-free soy sauce alternative) instead of regular soy sauce in both the chicken marinade and the peanut sauce. Also, double-check that your peanut butter and chicken broth are certified gluten-free, as some brands may contain hidden gluten sources. Cornstarch is naturally gluten-free.

Conclusion

This Thai Peanut Chicken Stir-Fry truly is a game-changer for busy weeknights or whenever you’re craving those vibrant Thai flavors without the fuss. It brings together tender chicken, crisp vegetables, and that luxuriously creamy, savory-sweet peanut sauce in a way that feels both comforting and exciting. The ease of preparation combined with the depth of flavor makes it a recipe you’ll return to again and again. It’s far healthier and more customizable than takeout, allowing you to control the ingredients and spice level perfectly. If you enjoy flavorful, quick meals, this stir-fry is a must-try. For another fantastic and easy chicken dinner, you might love these Honey BBQ Chicken Tenders.

Save

Pro Tips:

• For extra flavor depth, toast your sesame oil lightly in a small pan over low heat for about 30 seconds before adding it to the sauce – be careful not to burn it! This really enhances its nutty aroma.
• Marinating the chicken briefly (even just 15-20 minutes) in a bit of soy sauce (or tamari) and cornstarch makes it incredibly tender and helps it brown beautifully.

Don’t be afraid to get creative! Try swapping the chicken for shrimp or thinly sliced beef for delicious variations. For a nut-free version, sunflower seed butter or tahini can be used in place of peanut butter, though the flavor profile will change. Add different vegetables like baby corn or bamboo shoots for more texture. And if you’re looking for ultimate comfort food, explore our popular Chicken Alfredo Stuffed Garlic Bread Subs.

Enjoy making this fantastic Thai Peanut Chicken Stir-Fry! Remember, balancing your meals with lean protein, plenty of vegetables, and carbohydrates is key for overall wellness, a principle supported by resources like the Mayo Clinic on healthy eating and the dietary guidelines from the National Heart, Lung, and Blood Institute (NHLBI). Happy cooking!

Easy & Delicious Thai Peanut Chicken Stir-Fry

Print Recipe

Pin Recipe

This recipe makes a flavorful Thai stir-fry in just a few simple steps!

• Author: Kiera
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 4 1x
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 lb protein (chicken, tofu, shrimp)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp chili garlic sauce
• 2 tbsp vegetable oil
• Cooked rice, for serving

Instructions

1. Heat oil in a large skillet or wok over high heat. Add protein and cook until browned.
2. Add bell peppers, onion, and garlic. Cook until softened.
3. Add soy sauce, oyster sauce, brown sugar, and chili garlic sauce. Stir-fry until sauce thickens. Serve over rice.

Notes

Add your favorite vegetables! Broccoli, carrots, or snap peas would be great additions.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 15
• Sodium: 800
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 3
• Protein: 30
• Cholesterol: 75

Keywords: stir-fry, thai, chicken, easy, quick