Thai Peanut Chicken Stir Fry

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Thai Peanut Chicken Stir Fry is that perfect blend of savory and sweet with a hint of spice, bringing the vibrant flavors of Thai cuisine to your kitchen. It's a quick, weeknight meal that feels like a special treat without the hassle.

Ingredients for Thai Peanut Chicken Stir Fry

The star of this dish is the chicken, which provides a lean protein base. Vegetable oil is used for sautéing, ensuring everything cooks evenly. The red and yellow bell peppers offer a pop of color and sweetness, while snap peas add a fresh crunch. Carrots, with their subtle sweetness, balance the flavors beautifully. The peanut butter is crucial for the creamy, nutty sauce, while soy sauce adds depth and umami. Honey sweetens the pot just enough, and rice vinegar brings a bit of tang. Lime juice brightens the whole dish, with ginger and garlic providing aromatic warmth. For those who enjoy heat, red pepper flakes can add a spicy kick. Serve over jasmine rice for a fragrant base. Finally, chopped peanuts and cilantro garnish with a fresh, nutty finish.

Tips & Tricks

  • Use a non-stick skillet to prevent sticking and ensure easy cleanup.
  • For a more intense peanut flavor, use chunky peanut butter instead of creamy.
  • Pre-cut your veggies for a faster cooking process.
  • Add a splash of coconut milk for a creamier sauce.

Serving Suggestions

This dish pairs wonderfully with a crisp Thai cucumber salad or a simple side of steamed broccoli. For a refreshing drink, try serving with iced Thai tea or a chilled lemongrass-infused sparkling water.

Frequently Asked Questions

Can I use a different protein?
Absolutely! This recipe works well with tofu, beef, or shrimp.
Is there a substitute for peanut butter?
You can use almond or cashew butter for a different nutty flavor.
How can I make this dish gluten-free?
Swap the soy sauce for a gluten-free alternative like tamari.

Thai Peanut Chicken Stir Fry Recipe Walkthrough

Start by heating up 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Toss in the chicken pieces, season them with a generous pinch of salt and pepper, and let them sauté until they’re fully cooked and have a nice golden-brown crust—this should take about 5-7 minutes. Once done, set the chicken aside on a plate.

In the same skillet, add another tablespoon of vegetable oil. Now, it's veggie time! Throw in the sliced bell peppers, snap peas, and julienned carrots. Stir-fry these for about 4-5 minutes until they’re tender-crisp. You want them to retain their vibrancy and crunch.

While the veggies are cooking, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, and garlic in a small bowl until smooth. If you like it spicy, sprinkle in some red pepper flakes to taste.

Return the chicken to the skillet and pour in the peanut sauce. Stir everything together, ensuring the chicken and veggies are well-coated in the sauce. Let it heat through for another 2-3 minutes.

Serve the stir fry over a generous bed of cooked jasmine rice. Top it off with a sprinkle of chopped peanuts and cilantro for that perfect finishing touch.

Why You'll Love This Recipe

  • Quick and easy: Ready in under 30 minutes.
  • Flavor-packed: A delightful mix of sweet, savory, and spicy.
  • Versatile: Customize with your favorite veggies or proteins.
  • Family-friendly: A hit with both kids and adults.

Ingredients

1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas, trimmed
1 cup carrots, julienned
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
2 cups cooked jasmine rice
Salt and pepper to taste
2 tbsp chopped peanuts for garnish
2 tbsp chopped cilantro for garnish

Step-by-step Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sauté until cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell peppers, snap peas, and carrots. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, and garlic until smooth. If you like extra heat, add red pepper flakes to taste.
4. Return the chicken to the skillet along with the peanut sauce. Stir everything to combine and heat through for another 2-3 minutes.
5. Serve the stir fry over a bed of cooked jasmine rice. Garnish with chopped peanuts and cilantro before serving.

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