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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.


Thai Peanut Chicken Stir Fry
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
Directions
- 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.

