Save This Thai Peanut Chicken Stir-Fry promises to shake up your weeknight dinner routine with its vivid colors and bold flavors. Creamy peanut sauce hugs every piece of juicy chicken and crisp veggie, ready in just thirty minutes. When I first made this after a busy day, the whole table fell silent from the first forkful. Now it is our go-to whenever we crave something bright, fun, and deeply satisfying.
The first time I tossed everything together and saw how creamy and glossy the sauce looked, I could barely wait to taste it. This stir-fry always gets rave reviews and has saved me from takeout more times than I can count.
Ingredients
- Chicken breast or thigh: sliced thin ensures quick cooking and stays juicy look for pink and springy fresh chicken
- Cornstarch: gives a velvety texture when stir-frying and locks in moisture
- Soy sauce: for umami and savory depth choose a naturally brewed type
- Peanut butter: creamy and smooth for richness try to get pure roasted peanut butter with minimal additives
- Fish sauce: classic Thai flavor builder pick a quality brand for best taste
- Rice vinegar: adds pleasant tang and balances the peanuts opt for a clear and bright-tasting variety
- Honey or brown sugar: to round out the saltiness look for fragrant honey or soft brown sugar
- Sesame oil: a splash provides toasty aroma buy toasted sesame oil for best results
- Sriracha or chili paste: for a warming kick adjust to suit your preference
- Red and yellow bell peppers: for vibrant crunch pick shiny firm peppers without wrinkles
- Carrot: adds natural sweetness and color choose crisp carrots with bright orange tones
- Snap peas: bring sweet snap and lively greenness look for pods that are plump and snap easily
- Garlic: builds the aromatic backbone find cloves that are plump and fragrant
- Onion: balances the sweetness and sharpness of other ingredients choose a heavy small onion
- Spring onions and cilantro: for a fresh bright finish select ones with perky greens and no wilting
- Roasted peanuts: for a nutty crunch buy unsalted or lightly salted for the best control
- Lime wedges: to wake up all the flavors pick limes that feel heavy for their size
Instructions
- Prep and Marinate the Chicken:
- Toss sliced chicken in cornstarch and soy sauce ensuring all pieces are nicely coated Set aside for about ten minutes to tenderize and infuse flavor
- Make the Peanut Sauce:
- Whisk together creamy peanut butter soy sauce fish sauce rice vinegar honey sesame oil sriracha and water until silky and lump free Adjust heat with more sriracha if you like it spicier
- Cook the Chicken:
- In a large wok or skillet heat a splash of oil over medium high Add the marinated chicken in an even layer Let it sear without stirring for one to two minutes then stir fry for another three minutes until no longer pink Remove chicken from pan and keep warm
- Stir Fry the Vegetables:
- Add more oil to the empty pan Toss in onion garlic carrots and both bell peppers Stir fry for two to three minutes until veggies are starting to soften but are still crisp Next add snap peas and cook briefly so they keep their crunch and color
- Combine and Finish:
- Return chicken to the wok Pour in prepared peanut sauce and gently toss everything to coat Stir fry for a couple of minutes until the sauce thickens and clings beautifully to every bite Make sure to coat all pieces evenly
- Serve and Garnish:
- Pile the hot stir fry onto plates Top with spring onions chopped roasted peanuts fresh cilantro and squeeze over lime wedges Serve right away for the brightest flavors
Save Peanut butter is my personal favorite ingredient in this dish. It creates that luxurious creamy mouthfeel and makes the sauce cling so well. The first time I made this for my partner we ended up laughing over how quickly we polished off the entire wokful and it is now a regular part of our weeknight menu.
Storage Tips
Transfer any leftovers to airtight containers and chill in the refrigerator Stir fry will keep well for up to three days For a quick lunch simply reheat in the microwave or on the stovetop with a splash of water
Ingredient Substitutions
Swap chicken for tofu or tempeh if you want a vegetarian meal Shrimps or thin slices of beef also work For those allergic to peanuts use sunflower butter Cashew butter is also wonderful with a different richness If you cannot have fish sauce substitute with extra soy sauce and a squeeze of lime for added brightness
Serving Suggestions
Serve over steamed jasmine rice or fluffy rice noodles For extra veg power add broccoli florets or baby corn and make it your own style Finish with extra lime wedges so everyone can add more zip to their plate A light cucumber salad makes a crisp and cool contrast
Cultural Note
Thai peanut sauce is a staple in Southeast Asian cuisine and brings together the earthy salty and sweet flavors that make Thai food so lively In Thailand stir fries are quick meals designed for bustling evenings Each family has its own spin making the recipe as personalized as it is traditional
Seasonal Adaptations
Add snow peas or asparagus in spring Swap in zucchini or summer squash for the peppers during summer Use broccoli or bok choy through the fall and winter
Recipe Notes
Rice noodles soak up the sauce beautifully Use tofu if you want plant based Try cashew butter for a slightly sweeter flavor
Success Stories
Friends who have never cooked Thai food at home told me this was their best homemade meal even on the first try This is one of those fun recipes where novice cooks find their confidence as the aroma hits the kitchen At family gatherings I double the batch and there are never leftovers
Freezer Meal Conversion
Let the stir fry cool completely before packing in freezer safe containers Freeze without toppings like peanuts or herbs Thaw overnight in the fridge and reheat in a pan with a little water to revive the sauce Garnish fresh when serving for the best flavor
Save This dish is an explosion of flavor and texture, perfect for a quick and satisfying meal. Enjoy the vibrant colors and delicious aroma as you serve it immediately.
Recipe Questions
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs provide extra tenderness and flavor. Slice thinly for even cooking and juicy results.
- → How spicy is this stir-fry?
The heat depends on your sriracha or chili paste amount. Start with less and adjust to taste for a mild or bold kick.
- → What vegetables work well in this dish?
Bell peppers, carrots, snap peas, and onions add crunch and color. Feel free to swap in broccoli or mushrooms if preferred.
- → Is the sauce gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Always verify the labels of your ingredients for hidden gluten.
- → Can I make this dairy-free?
This dish is naturally dairy-free—it relies on peanut butter and oils for creaminess and flavor, not dairy.
- → What can I serve alongside?
Serve with steamed jasmine rice or rice noodles to soak up the flavorful peanut sauce and make a complete meal.