Thai Peanut Chicken Stir Fry

5 from 66 votes

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.

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Thai peanut chicken stir fry is an Asian inspired recipe that is loaded with so much flavor and color! The thai peanut sauce is rich and delicious and it’s easy to customize the recipe based on whatever vegetables you have on hand. You can even make the dish vegetarian by swapping the chicken for tofu and then serve it over brown rice, noodles or quinoa.

Thai peanut chicken stir fry serve in a bowl with brown rice

This recipe is from the Well Plated Cookbook. According to Erin, this is the recipe that got her married! Yup, that’s how good it is! She says “the peanut sauce is rich, sassy, and filled with layers of sweet and spicy flavor”. The whole book is filled with over 100 budget-friendly, healthy and approachable recipes like this one with tons of dinner ideas!

Ingredients for making the stir fry

For the sauce:

  • Peanut butter: Use a creamy smooth peanut butter for the base of the sauce.
  • Honey: Honey adds a great sweetness to balance out the salty flavors.
  • Soy sauce: I like to use a low sodium soy sauce. If you are gluten free you can use Tamari.
  • Thai red curry paste: For that unmistakable Thai flavor. Use your favorite brand.
  • Rice vinegar: The acidity helps to cut through the other flavors for a tangy sauce.
  • Ginger and garlic: Use freshly minced for the best flavors.
  • Red pepper flakes: For some added heat. You can adjust the amount depending on how spicy you like things.

For the stir fry:

  • Olive oil: For cooking.
  • Onion: I used a yellow onion, but white will also work if that’s what you have.
  • Chicken: Use boneless and skinless chicken breasts, organic if you are able.
  • Vegetables: Use vegetables of choice; I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli.
  • Dry roasted peanuts: For a great crunchy texture.
  • Cilantro: For freshness. You can use parsley if you don’t like the taste of cilantro.
Ingredients to make the recipe

How to make the Thai stir fry

Make the peanut sauce

Whisk together all of the ingredients for the sauce until combined and set to one side.

Collage of two images showing the sauce ingredients before and after mixing

Stir fry the vegetables and chicken

  1. Cook the onion until it starts to soften and add in the chicken.
  2. Cook the chicken until fully cooked through and remove from the pan.
  3. Add in the vegetables and cook until tender.
  4. Add the chicken back to the pan.
  5. Pour over the peanut sauce.
  6. Toss to coat and heat through.
Collage of 6 images showing how to make the recipe in a wok

Tips for making chicken stir fry

  1. Save time by using package of frozen stir fry vegetables. Thaw and pat the vegetables dry, then add them to the recipe as directed. They won’t be as crisp as fresh vegetables but they’ll cut the recipe prep time in half.
  2. Chop vegetables similar in size so they cook evenly. This is a great way to clean out the fridge with different vegetables you have on hand.
  3. Be mindful of vegetables that don’t need as much cooking time. You can be safe to throw everything that I used in the recipe for 3-4 minutes. However, you can also add vegetables like cabbage, peppers and mushrooms first and keep items like broccoli and sugar snap peas last so they stay crisp and green.
  4. Make sure that the chicken is cooked all the way through before moving it out of the pan. Once the chicken is added back in, it just needs to be warmed through so that the vegetables don’t overcook.

Frequently asked questions

Can you make this with chicken thighs?

Yes, you can make this with chicken thighs if you prefer. Just be aware that they will require an extra couple of minutes of cooking time to cook them through.

Can you make it ahead of time?

Because this is so quick to make, I will serve this as soon as it’s made. You can cook the chicken ahead of time and chop up the veggies so that everything is ready to be cooked. The peanut sauce will keep covered in the fridge for a couple of days.

Leftovers will keep in the fridge for 4 days and can be reheated on the stovetop.

Can you make this into a vegan dish?

Yes, you can easily make this vegan friendly. Use tofu in place of the chicken and swap the honey for maple syrup.

Large wok of thai peanut chicken stir fry

More stir fry recipes to try:

More easy chicken recipes:

If you’ve tried this healthy-ish feel good Thai Peanut Chicken Stir Fry recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Thai Peanut Chicken Stir Fry

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.
5 from 66 votes
Servings 6 servings
Course Main Course
Calories 414
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


For the Sauce

  • ½ cup creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons honey
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic minced
  • 2 teaspoons red pepper flake

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 chopped vegetables of choice I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli
  • ½ cup dry-roasted peanuts roughly chopped
  • ½ cup chopped fresh cilantro
  • Prepared brown rice for serving


  • In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  • In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
  • Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
  • Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
  • Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
  • Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.



Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stove top with a splash of broth or water to keep the stir- fry from drying out.
Sourcing: Red curry paste is available in the Asian food section or international food section of most grocery stores.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. The nutrition label is for 1 serving without the rice.
Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke


Calories: 414kcal, Carbohydrates: 25g, Protein: 28g, Fat: 25g, Saturated Fat: 4g, Cholesterol: 48mg, Sodium: 493mg, Potassium: 845mg, Fiber: 6g, Sugar: 14g, Vitamin A: 2059IU, Vitamin C: 85mg, Calcium: 81mg, Iron: 2mg

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Thai peanut chicken stir fry serve in a bowl with brown rice

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  1. Can you add some scrambled eggs for some extra protein? Like toss it in towards the end so it doesn’t fall apart or get too tough.

  2. This recipe is so good! My husband went back for seconds and he rarely goes back for seconds. Definitely going to add it to the rotation.

  3. This recipe has become part of our standard rotation. We usually have all the ingredients on hand all the time. I use Korean red chilli flakes for a stronger kick. And found when I don’t have rice vinegar, half a lime works beautifully! Thanks for this recipe, we truly love it.

  4. I made this in a small town in Morocco, so had to provise. No red chilli paste here, but green harissa spiced things up. Broccoli made its first appearance in the souq, so good on that department. It was really a great change from tagines and charmoula!

  5. This dish was so easy and turned out amazing!! I keep most of the ingredients on hand at all times which made for the perfect weeknight dinner.

  6. 100% will make again.
    This was delicious. Exactly what I was looking for: a little sweet, a little spicy. I cut the Thai curry paste down by 1tbsp just for my own preference and tolerance. Used chunky peanut butter instead of smooth, as that’s what I had.

  7. Love it, I think it will also be very good with a bit of pineapple. Wonderful spicy, peanutty taste. Easy, quick & delish

  8. I was craving Thai and this dish did not disappoint. I didn’t add the mushrooms but did use the cabbage, snow peas, red bell pepper and broccoli.
    Delicious – a must try recipe!

    ON, Canada

  9. I am truly obsessed with this recipe. It is so easy to make and comes out delicious every time! I made it for my boyfriend and he also fell in love.

  10. Yumna, thank you SO much for sharing this recipe and my cookbook! I hope your readers love it too <3