Bursting with color, crunch, and that oh-so-creamy peanut sauce, this Thai Peanut Chicken Stir-Fry has quickly become one of my go-to weeknight delights. Every time I dive into the kitchen, I’m reminded of why simple ingredients can lead to such extraordinary flavors. The tender chicken pieces soak up every drop of luscious peanut sauce, while crisp bell peppers, snap peas, and julienned carrots add a playful pop of texture and sweetness. Whether you’re powering through a busy afternoon or planning a cozy dinner at home, the vibrant hues and inviting sizzle of this stir-fry immediately lift your spirits.
As someone who’s juggled work deadlines and family dinners, I can’t overstate how satisfying it feels to whip up a dish that’s not only quick but also feels somewhat fancy. With just 15 minutes of prep and about 20 minutes of cooking, you’ll have a restaurant-quality meal on the table faster than you can say “spicy peanut sauce.” The beauty of this intermediate-level recipe lies in its balance—tangy lime juice hits the sweet notes of brown sugar, while a hint of fish sauce adds umami depth. It’s filling, but at around 500 calories per serving, it’s still light enough for lunch or dinner when you’re trying to keep things in check. Grab your wok (or a trusty skillet), and let’s dive into a dish that’s as fun to make as it is to eat!
KEY INGREDIENTS IN THAI PEANUT CHICKEN STIR-FRY
Every great stir-fry starts with quality ingredients, and this Thai Peanut Chicken Stir-Fry is no exception. From lean chicken that becomes super-tender to vegetables that retain their crunch, each component plays a starring role in building layers of flavor and texture. Let’s break down what you’ll need—and why each ingredient is essential for achieving that perfect balance of sweet, salty, tangy, and nutty notes.
- Boneless, skinless chicken breasts: The lean protein foundation of the dish, these bite-sized pieces absorb the creamy peanut sauce and cook up nice and juicy.
- Vegetable oil: Divided into two portions, this neutral oil allows you to get a good sear on the chicken first, then move on to crisp-tender vegetables.
- Red bell pepper: Adds a burst of sweetness and vibrant color, making each forkful as pleasing to the eyes as it is to the taste buds.
- Snap peas: Trimmed for convenience, they lend a fresh, green crunch that contrasts beautifully with the silky sauce.
- Carrots: Julienned for quick cooking, their natural sweetness comes through, balancing out the salty and savory elements.
- Garlic: Minced cloves release a pungent aroma that forms the fragrant backbone of the sauce.
- Fresh ginger: Grated to lend zesty warmth and a hint of peppery bite, it elevates the overall depth of flavor.
- Creamy peanut butter: The star ingredient in the sauce, delivering richness and that unmistakable nutty character.
- Soy sauce: Contributes saltiness and umami, marrying all the flavors together.
- Lime juice: Brightens the sauce with tangy acidity, cutting through the richness and adding freshness.
- Brown sugar: Brings a subtle molasses sweetness that rounds out the savory components.
- Fish sauce: Just a splash provides authentic Asian depth and a nuanced salty umami punch.
- Chicken broth: Thins the sauce to the perfect consistency while adding a savory base.
- Roasted peanuts: Roughly chopped for a final crunchy garnish that echoes the peanut butter sauce.
- Fresh cilantro: Chopped and sprinkled on top, it injects a bright, herbaceous note at the end.
- Cooked rice or noodles: The canvas for this stir-fry—choose jasmine rice or rice noodles to absorb every drop of sauce.
HOW TO MAKE THAI PEANUT CHICKEN STIR-FRY
Ready to dive into the cooking process? This section will walk you through each step of transforming simple ingredients into a vibrant, flavor-packed stir-fry that’s perfect for both lunch and dinner. Grab your wok or skillet, and let’s get cooking!
1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and develop a beautiful golden-brown sear, about 5–7 minutes. Once done, remove the chicken from the skillet and set aside to rest.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the red bell pepper, snap peas, and carrots. Continue to stir-fry the vegetables, stirring frequently so they cook evenly and become just tender—approximately 4–5 minutes. You want them crisp-tender, with vivid color still intact.
3. Add the minced garlic and grated ginger directly to the skillet, and stir-fry for an additional 30 seconds until you can practically smell that fragrant duo releasing its magic.
4. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, fish sauce, and chicken broth. Blend until you achieve a smooth, well-combined sauce that’s ready to coat every ingredient.
5. Return the cooked chicken to the skillet. Pour the fresh peanut sauce over the chicken and vegetables, stirring to ensure everything is evenly coated. Let it simmer for 2–3 minutes until the sauce is warmed through and begins to thicken slightly, clinging to each piece.
6. Turn off the heat and stir in the chopped peanuts and fresh cilantro. Give everything one last gentle toss so the crunchy peanuts and bright herbs are evenly distributed.
7. Serve the Thai Peanut Chicken Stir-Fry immediately over cooked rice or noodles, garnishing with additional peanuts and cilantro if desired for an extra pop of texture and freshness.
SERVING SUGGESTIONS FOR THAI PEANUT CHICKEN STIR-FRY
When it comes to presenting this vibrant stir-fry, a little creativity goes a long way. Whether you’re plating a casual family meal or impressing guests, thoughtful serving touches can elevate your dish from “delicious” to “double-takes requested.” These suggestions will help you highlight the textures, colors, and flavors in the best possible way, ensuring each bowl is as beautiful as it is scrumptious.
- Use a bed of steaming hot jasmine rice to cradle the chicken and vegetables. The rice soaks up the creamy peanut sauce, creating a satisfying base that balances every savory and tangy note.
- Swap rice for rice noodles for a gluten-friendly twist. Gently toss the noodles with a little sesame oil before plating to keep them from sticking and to add a subtle nutty aroma.
- Top each serving with a handful of fresh bean sprouts and thinly sliced green onions. This adds an extra layer of crispness and a burst of color that contrasts beautifully with the sauce.
- Offer lime wedges on the side for a final spritz of citrus brightness. A quick squeeze right before digging in awakens the flavors and brings sharp, zingy contrast to the sweet peanut sauce.
HOW TO STORE THAI PEANUT CHICKEN STIR-FRY
Storing Thai Peanut Chicken Stir-Fry properly ensures you can enjoy its vibrant flavors even a day or two later. With the right approach, your leftovers will taste nearly as fresh as the moment they hit the pan. Below are some friendly tips to help you keep this dish at its best until you’re ready for another tasty meal.
- Refrigerate promptly: Once the stir-fry has cooled to room temperature, transfer it into an airtight container and store it in the refrigerator. It will stay delicious for up to 2 days, preserving the texture of the chicken and the snap of the vegetables.
- Separate components: If possible, store the sauce and the solids in separate containers. This prevents veggies from becoming overly soggy and keeps the peanut sauce perfectly thick, so when you reheat, everything warms evenly.
- Freeze for longer storage: For extended keeping, place cooled portions into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label with the date, and enjoy within 1 month for optimal flavor.
- Reheat carefully: When you’re ready to eat, reheat on the stovetop over medium-low heat, stirring gently until the sauce loosens and the dish is evenly warmed. If the sauce thickened too much, splash in a tablespoon of water or broth to restore its creamy texture.
CONCLUSION
Bringing it all together, this Thai Peanut Chicken Stir-Fry is more than just a recipe—it’s a celebration of vibrant colors, contrasting textures, and bold flavors. From the tender, golden-brown chicken pieces to the crisp snap peas and sweet bell peppers, every bite delivers a perfect harmony of taste sensations. The creamy peanut sauce infused with lime, garlic, ginger, and a hint of fish sauce ties everything together, turning simple pantry staples into something truly memorable. Whether you’re cooking for family, friends, or just treating yourself, the lively mix of sweet, salty, and tangy notes makes this dish an instant crowd-pleaser.
Feel free to print this article and save it for later use—tuck it into your recipe binder or pin it on your culinary inspiration board. You’ll also find a FAQ section below to help troubleshoot any questions you might have, from ingredient swaps to serving ideas. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment, share your tweaks, or send over any questions if you need a hand. Happy cooking, and here’s to many more delicious stir-fry nights in your kitchen!
Thai Peanut Chicken Stir-Fry
Description
Juicy chicken, colorful veggies, and a tangy-sweet peanut sauce infused with lime, ginger, and garlic come together in this vibrant stir-fry, finished with crunchy peanuts and fresh cilantro.
Ingredients
Instructions
-
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
-
In the same skillet, add the remaining tablespoon of vegetable oil. Add the red bell pepper, snap peas, and carrots. Stir-fry the vegetables until they are just tender, about 4-5 minutes.
-
Add the minced garlic and grated ginger to the skillet, and stir-fry for an additional 30 seconds until fragrant.
-
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, fish sauce, and chicken broth until smooth and well combined.
-
Return the cooked chicken to the skillet. Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes until the sauce is heated through and starts to thicken slightly.
-
Turn off the heat and stir in the chopped peanuts and fresh cilantro. Toss everything together until well combined.
-
Serve the Thai Peanut Chicken Stir-Fry immediately over cooked rice or noodles, garnishing with additional peanuts and cilantro if desired.
Note
- Feel free to add more vegetables like broccoli or baby corn for additional flavor and nutrition.
- For a spicier kick, add a sprinkle of chili flakes or a dash of sriracha sauce to the peanut sauce.
- Substitute almond butter for peanut butter if you have peanut allergies.
- This dish pairs well with jasmine rice or rice noodles to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
