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Thai peanut chicken stir fry serve in a bowl with brown rice
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5 from 526 votes

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.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 414kcal
Author Yumna Jawad


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