Thai Peanut Chicken Stir Fry

This Thai peanut chicken stir fry is a quick and delicious weeknight dinner, loaded with tender chicken, colorful vegetables, and a creamy homemade peanut sauce. The perfect balance of sweet, salty, spicy, and savory flavors makes this dish a crowd-pleaser. Made with fresh ingredients like ginger, garlic, and red curry paste, this stir fry is a flavorful, healthy meal that’s ready in just 30 minutes. Serve it over brown rice for a wholesome, satisfying meal. Ideal for busy families and meal prep, this Thai chicken stir fry is easy to customize with your favorite vegetables. Enjoy a vibrant, flavorful dish that’s perfect for any occasion!

Ingredients

For the Sauce:

½ cup creamy peanut butter
3 tablespoons water
3 tablespoons honey
2 tablespoons soy sauce
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 (about 1½ cups)
1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch dice
6 cups mixed vegetables (e.g., napa cabbage, mushrooms, peppers, sugar snap peas, broccoli)
½ cup dry-roasted peanuts, roughly chopped
½ cup cilantro, chopped
Prepared brown rice, for serving

Instructions

Make the Peanut Sauce: In a medium bowl, whisk together the sauce ingredients—peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, ginger, garlic, and red pepper flakes—until smooth and well combined. Set aside.
Prepare the Stir Fry: Heat 1 tablespoon of olive oil in a large wok or nonstick skillet over medium-high heat. Once hot, add the sliced onion and cook until fragrant and soft, about 3 minutes. Add the diced chicken to the skillet and sauté, stirring occasionally, until fully cooked and the juices run clear, about 4 minutes. Remove the chicken and onions from the skillet and set them aside.
Cook the Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the mixed vegetables and sauté until crisp-tender, about 3 to 5 minutes, depending on the vegetables used.
Combine Everything: Return the cooked chicken and onions to the skillet. Pour in the prepared peanut sauce and toss to coat everything evenly. Cook for another 2 minutes until everything is heated through.
Finish and Serve: Stir in the chopped peanuts and cilantro. Serve the stir fry hot over a bed of prepared brown rice. Optionally, top with extra chopped peanuts and cilantro for added texture and flavor.

Why You’ll Love This Recipe

This Thai peanut chicken stir fry is a vibrant, flavor-packed dish that combines tender chicken, crunchy vegetables, and a rich, creamy peanut sauce. The balance of sweet, salty, spicy, and savory makes this a well-rounded meal perfect for any weeknight. It’s quick to prepare, customizable with your favorite veggies, and easily made into a healthier option with brown rice.

Tips

Customize Vegetables: Feel free to use any vegetables you have on hand, such as carrots, zucchini, or snow peas. The recipe is very versatile!
Adjust Spice Level: You can adjust the level of heat by adding more or less crushed red pepper flakes, or use a milder curry paste if preferred.
Smooth Sauce: If your peanut butter is too thick, simply add more water to reach your desired consistency.
Meal Prep: This stir fry is great for meal prepping! You can make it in advance and store it in the fridge for up to 3 days.

Variations and Substitutions

Vegetarian Version: Swap the chicken for tofu or tempeh for a vegetarian option. Press and cube the tofu before cooking to ensure a firm texture.
Nut-Free: Use sunflower seed butter or almond butter as a peanut substitute if you’re avoiding peanuts.
Gluten-Free: Make sure to use gluten-free soy sauce to accommodate dietary preferences.
Spicy Option: For extra spice, add some sliced fresh chilies or a splash of sriracha sauce to the stir fry.

FAQs

Can I use frozen vegetables? Yes, frozen vegetables work well in this recipe. Just make sure to cook them thoroughly until heated through and tender.
Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs are a great option for a juicier, more flavorful stir fry.
Can I make the sauce ahead of time? Yes, the peanut sauce can be prepared in advance and stored in the fridge for up to a week. Just give it a good stir before using.

Serving Suggestions

Rice Alternatives: Serve this stir fry over cauliflower rice for a low-carb option or quinoa for added protein.
Extra Toppings: Garnish with additional chopped peanuts, cilantro, and a squeeze of fresh lime juice for extra flavor.
Side Dishes: Pair with a side of steamed edamame or a simple cucumber salad for a well-rounded meal.