Thai Peanut Chicken Stir-Fry

Let’s face it, sometimes you need a dinner that's quick, healthy, and bursting with flavor. That's where Thai Peanut Chicken Stir-Fry comes in. Imagine tender chicken and crisp vegetables coated in a rich, savory, and slightly sweet peanut sauce, all ready in under 30 minutes. As a busy mom, I depend on recipes like this to nourish my family without sacrificing flavor or spending hours in the kitchen.

Why You Will Love This Recipe

My memories of Southeast Asia are filled with vibrant street food stalls and the intoxicating aromas of spices and peanut sauce. This Thai Peanut Chicken Stir-Fry is my attempt to capture those flavors and bring a little bit of that travel magic into my everyday life. It’s like a mini-vacation for my taste buds! I hope you enjoy it as much as my family does.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/4 cup chopped peanuts, for garnish
• 2 green onions, sliced, for garnish

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 2-4 tablespoons water (to thin)

Step-by-Step Instructions for Making the Recipe

1. Marinate the Chicken: In a bowl, mix chicken, soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes.
2. Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
3. Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Set aside.
4. Stir-Fry the Vegetables: Add onion and garlic to the skillet and stir-fry for 1-2 minutes, until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry until crisp-tender, about 5-7 minutes.
5. Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
6. Serve: Serve Thai Peanut Chicken Stir-Fry hot over rice or noodles. Garnish with chopped peanuts and green onions. Enjoy!

Thai Peanut Chicken Stir-Fry

Quick, healthy, and bursting with flavor. Tender chicken and crisp vegetables coated in a rich, savory, and slightly sweet peanut sauce, all ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method

Ingredients

  

For the Chicken

• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

For the Stir-Fry

• 1 tablespoon vegetable oil
• 1 onion thinly sliced
• 2 cloves garlic minced
• 1 red bell pepper sliced
• 1 cup broccoli florets
• 1/2 cup carrots thinly sliced
• 1/4 cup chopped peanuts for garnish
• 2 green onions sliced, for garnish

For the Peanut Sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 2-4 tablespoons water (to thin)

Equipment

• Bowl
• Skillet or Wok

Method

 

1. Marinate the Chicken: In a bowl, mix chicken, soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes.
   1 pound boneless, skinless chicken breasts, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil
2. Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
   1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, 2-4 tablespoons water
3. Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Set aside.
   1 tablespoon vegetable oil, 1 pound boneless, skinless chicken breasts
4. Stir-Fry the Vegetables: Add onion and garlic to the skillet and stir-fry for 1-2 minutes, until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry until crisp-tender, about 5-7 minutes.
   1 onion, 2 cloves garlic, 1 red bell pepper, 1 cup broccoli florets, 1/2 cup carrots
5. Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
   1 pound boneless, skinless chicken breasts, 1 red bell pepper, 1 cup broccoli florets, 1/2 cup carrots, 1/2 cup creamy peanut butter
6. Serve: Serve Thai Peanut Chicken Stir-Fry hot over rice or noodles. Garnish with chopped peanuts and green onions. Enjoy!
   1/4 cup chopped peanuts, 2 green onions