Thai Peanut Chicken Stir Fry is one of my favorite quick weeknight dinners because it’s colorful, flavorful, and comes together in just 20 minutes. The rich, sassy peanut sauce has a balance of sweet, salty, and spicy notes that coats tender chicken and crisp vegetables perfectly. I love that I can use whatever vegetables I have on hand, making it a great fridge-cleanout meal.

Why You’ll Love This Recipe

I love this recipe because it’s flexible, fast, and incredibly satisfying. The homemade peanut sauce feels indulgent but is made with simple pantry staples like peanut butter, soy sauce, and red curry paste. I can easily adjust the spice level, swap the protein for tofu or shrimp, or load it with my favorite seasonal vegetables. Plus, the combination of creamy sauce, tender chicken, and crunchy peanuts makes it feel like takeout — without the wait or cost.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sauce:

• Creamy peanut butter

• Water

• Honey

• Soy sauce (or Tamari for gluten-free)

• Red curry paste

• Rice vinegar

• Fresh ginger, minced

• Garlic, minced

• Crushed red pepper flakes

For the stir fry:

• Extra virgin olive oil

• Yellow onion, thinly sliced

• Boneless, skinless chicken breasts or thighs, diced

• Mixed vegetables (napa cabbage, mushrooms, peppers, sugar snap peas, broccoli, or others)

• Dry-roasted peanuts, chopped

• Fresh cilantro, chopped

• Cooked brown rice for serving

Directions

1. I whisk together all the sauce ingredients in a bowl until smooth and set it aside.

2. I heat half the olive oil in a large wok over medium-high heat, then cook the onion until fragrant and slightly softened.

3. I add the chicken and sauté until fully cooked through, then remove it from the pan.

4. I heat the remaining oil, toss in the vegetables, and stir-fry until crisp-tender.

5. I return the chicken and onion to the pan, pour in the peanut sauce, and toss until everything is coated and heated through.

6. I stir in the peanuts and cilantro, then serve it hot over brown rice.

Servings and timing

This recipe serves 6 and takes about 5 minutes to prep and 15 minutes to cook, for a total of 20 minutes.

Variations

• I swap chicken for shrimp, beef, or tofu when I want a change.

• For a milder flavor, I reduce or skip the red pepper flakes.

• Sometimes I use almond butter instead of peanut butter for a twist.

• Adding baby corn, zucchini, or bok choy keeps it fresh and seasonal.

• I like topping it with lime wedges for a bright citrus finish.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, I warm the stir fry gently on the stovetop or in the microwave with a splash of water or broth to keep it from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use chicken thighs for extra juiciness and flavor.

Can I make this ahead of time?

Yes, I cook it fully and store it in the fridge, then reheat when ready to serve.

Can I make it vegan?

Yes, I replace the chicken with tofu and use maple syrup instead of honey.

What vegetables work best?

I like a mix of crisp and tender vegetables, but anything from bell peppers to zucchini works well.

Is the peanut sauce spicy?

It has a gentle heat from the red curry paste and pepper flakes, but I can tone it down by using less of each.

Conclusion

This Thai Peanut Chicken Stir Fry is my go-to when I want a vibrant, flavorful dinner without spending hours in the kitchen. The creamy peanut sauce, tender chicken, and fresh vegetables make it a crowd-pleaser every time. It’s quick, customizable, and perfect for busy weeknights or when I’m craving something that feels like takeout at home.

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