Thai Peanut Chicken Stir Fry

5 from 530 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.

Course Main Course

Cuisine Thai

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 414kcal

Author Yumna Jawad

Equipment

Ingredients

For the Sauce

½ cup creamy peanut butter
3 tablespoons water
3 tablespoons honey
2 tablespoons soy sauce
3 tablespoons red curry paste
2 tablespoons rice vinegar
1 tablespoon fresh ginger minced
2 cloves garlic clove minced
2 teaspoons crushed red pepper

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 cilantro chopped
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.

Video

Notes

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.

Nutrition