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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.
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.
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.
Stir fry the vegetables and chicken
- Cook the onion until it starts to soften and add in the chicken.
- Cook the chicken until fully cooked through and remove from the pan.
- Add in the vegetables and cook until tender.
- Add the chicken back to the pan.
- Pour over the peanut sauce.
- Toss to coat and heat through.
Tips for making chicken stir fry
- 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.
- 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.
- 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.
- 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
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.
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.
Yes, you can easily make this vegan friendly. Use tofu in place of the chicken and swap the honey for maple syrup.
More stir fry recipes to try:
More easy chicken recipes:
- Mediterranean Stuffed Chicken
- Chicken Taco Cups
- How to Make Chicken Stock
- Oven Baked Chicken Breast
- Buffalo Chicken Salad
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
Video
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
The sauce! This was so delicious – Next time I am going to just make a big batch of the sauce and pour it on rice, veggies, would go with anything.
Aww, I love that!! So happy you loved the sauce, thank you so much for sharing!
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!
Aww yay, that makes me so happy to hear!! Thanks, Tammy!
This recipe was sooo good! I added carrots in addition for a little crunch and I loved it!
This is a 10/10! I subbed bake tofu for the chicken and agave nectar for the honey. Very easy and so good!
So happy you liked it!
This was absolutely delicious! Very well balanced…thank you 🙂
So glad you enjoyed it!
This dish is REALLY spicy! If I make it again, I cut down on both the ginger and the dried red peppers.
Sorry to hear it was too spicy for you, thanks for the feedback.
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 !
Thank you so much!
So delicious!! I did extra crushed red pepper to make it spicier and this is definitely a repeat recipe in. house now!
Thank you so much, Erin!
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!
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.
I had everything but curry paste and didn’t want to make an extra trip to the store. Next time I will be sure to have some or at least will use a little bit less peanut butter. It was so good, but I thought the pb flavor was a bit too strong without the curry paste to balance it out!
Yeah, you do need the curry paste to balance out the PB. But, I am glad it still turned out well!
Hi. im just about to make this, i have no red paste, so im going to add some curry powder(if thats ok?) Also im wondering will the garlic and ginger be cooked enough, after adding the sauce and cooking for 2 minutes only.
It will change the flavor slightly, but it could still work. And, yes, it should be good!
Thank you Yumna, it was yummy
yummy
Wonderfully delicious! Didn’t have That curry paste so I subbed in Sriracha. Added some mandarin orange segments. Hubby raved about this recipe. We’ll definitely make it again. Thanks for this flavorful recipe!
Thank you! That sounds so fresh yet hearty. I’m glad you both enjoyed!
Hi Pamela thank, it was gorgeous. I will defiently make it again with the red paste
So good! My husband and I agree it tastes like something we’d order at a restaurant! Didn’t have vinegar, so I tried subbing it for lime juice and it turned out really well!
Thank you! That’s amazing!!
Delicious and easy! Will definitely revisit
Thank you! I love that!
Loved it! Will absolutely make this again. Rich flavor and veggie filled. I served it over keto-friendly stir fry noodles. We used a spoon at the end to get all the delicious sauce.
Thank you! I love that!!
Delicious! My husband liked it so much that he wants to put this recipe in a WEEKLY meal rotation! Stir Fry Fridays, anyone? 😉
Thank you! I love that so much!
I’ve been looking for a long time for a peanut butter sauce that makes you feel like your at the restaurant and I can say I finally found it!
That makes me so happy to hear! Yay!!
Most delicious stir fry I’ve ever had. Have cooked this dish several times already and it’s become a family favourite. The sauce is Amazing!! Thank you so much for your healthy, delicious recipes.
Wow, thank you so much! That’s incredible! You’re so welcome!
Fabulous meal. I used red pepper, green and yellow pepper , thinly sliced carrots , onions and cashews. cut red pepper flakes to half the ant. Will make this again and again! Would be so easy to cook all in advance and then heat and add sauce at the end and serve.
Thank you! Love all those veggies. It really would be!
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.
Yes, for sure!
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.
Thank you! Wow, that’s amazing! Yay!!
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.
That’s lovely! I’m going to need to try the lime trick next time! You’re so welcome!!
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!
I’m glad it still worked out with the improvisations! Yay!!
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.
Thank you so much! I’m so glad to hear that!
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.
Yay! I’m glad it hit the spot and that you were able to make it with what you had on hand!
Love it, I think it will also be very good with a bit of pineapple. Wonderful spicy, peanutty taste. Easy, quick & delish
That’s definitely worth giving a try! Thank you!
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!
KD
ON, Canada
Awesome!! So glad to hear it!
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.
So glad you enjoyed it! Thank you!
Yumna, thank you SO much for sharing this recipe and my cookbook! I hope your readers love it too <3
You’re welcome Erin! We loved it so much!