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