Thai Peanut Chicken Stir Fry

5 from 529 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
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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!

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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 529 votes
Servings 6 servings
Calories 414
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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For the Sauce

  • ½ cup creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic clove 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.
* Please note the nutrition label does not include 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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Thai
Course: Main Course
5 from 529 votes (501 ratings without comment)

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Recipe Rating


  1. Tammy says:

    I came across this recipe when I was trying to find something even close to replicate a similar dish from my absolute favorite restaurant and this was SO much better than I could have expected! Not exactly the same but absolutely delicious!

    1. Yumna J. says:

      Aww yay, that makes me so happy to hear!! Thanks, Tammy!

  2. Ellie says:

    This recipe was sooo good! I added carrots in addition for a little crunch and I loved it!

  3. Angelica says:

    This is a 10/10! I subbed bake tofu for the chicken and agave nectar for the honey. Very easy and so good!

    1. Yumna says:

      So happy you liked it!

  4. Bach says:

    This was absolutely delicious! Very well balanced…thank you 🙂

    1. Yumna says:

      So glad you enjoyed it!

  5. Joan says:

    This dish is REALLY spicy! If I make it again, I cut down on both the ginger and the dried red peppers.

    1. Yumna J. says:

      Sorry to hear it was too spicy for you, thanks for the feedback.

  6. John says:

    I doubled the sauce and added an extra pound of chicken breast. I can’t have onions so I used celery and garlic with the chicken. I also cooked and served the vegetables all separately so guests could choose what they wanted. I used zucchini from our garden. Awesome !

    1. Yumna J. says:

      Thank you so much!

  7. Erin says:

    So delicious!! I did extra crushed red pepper to make it spicier and this is definitely a repeat recipe in. house now!

    1. Yumna J. says:

      Thank you so much, Erin!

  8. Grace says:

    I’ve made this recipe multiple times and it’s sooooooo good! I want to make it for a family member who has a peanut allergy. I was curious what a good substitute for the peanut butter would be? Thanks!

    1. Yumna J. says:

      Hi Grace, I haven’t made this recipe with anything other than PB. But, I don’t see why you couldn’t use another nut butter like cashew or almond. Tahini might work as well if they have other nut allergies.

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