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Thai Peanut Chicken Stir Fry

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A vibrant and flavorful Thai-inspired stir fry made with tender chicken, crisp vegetables, and a creamy peanut sauce. This quick and customizable dinner comes together in just 20 minutes, perfect for busy weeknights.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Thai-Inspired
  • Diet: Low Lactose

Ingredients

1/3 cup creamy peanut butter

1/3 cup water

1 tablespoon honey

3 tablespoons soy sauce (or Tamari for gluten-free)

1 tablespoon red curry paste

2 teaspoons rice vinegar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons extra virgin olive oil, divided

1 yellow onion, thinly sliced

1.5 pounds boneless, skinless chicken breasts or thighs, diced

4 cups mixed vegetables (e.g., napa cabbage, mushrooms, bell peppers, sugar snap peas, broccoli)

1/3 cup dry-roasted peanuts, chopped

2 tablespoons fresh cilantro, chopped

Cooked brown rice, for serving

Instructions

  1. In a bowl, whisk together the peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  2. Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Add the onion and cook until fragrant and slightly softened.
  3. Add the diced chicken and sauté until fully cooked through. Remove chicken and onion from the pan and set aside.
  4. Add the remaining tablespoon of olive oil to the pan. Add the mixed vegetables and stir-fry until crisp-tender, about 3–5 minutes.
  5. Return the chicken and onion to the pan. Pour in the peanut sauce and toss to coat everything evenly. Cook until heated through.
  6. Stir in chopped peanuts and cilantro.
  7. Serve hot over cooked brown rice.

Notes

  • Use tofu or shrimp instead of chicken for variation.
  • Reduce red pepper flakes for a milder version.
  • Swap peanut butter with almond butter for a different flavor.
  • Top with lime wedges for extra brightness.
  • Store in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/thai-peanut-chicken-stir-fry/