Easy Thai Peanut Chicken

Thai peanut chicken stir fry transforms ordinary weeknight dinners into something truly special. This vibrant, colorful dish combines tender chicken pieces with crisp vegetables, all enveloped in a luxuriously rich peanut sauce that perfectly balances sweet, savory, salty and spicy notes. What makes this dish extraordinary is how quickly it comes together despite its complex flavor profile – you'll have a restaurant-quality meal on the table faster than delivery could arrive.

I first made this recipe when my sister and her family dropped by unexpectedly one evening. With no time to run to the store, I gathered what vegetables I had and whipped this up on the fly. My brother-in-law, who typically pushes vegetables to the side of his plate, cleaned his dish completely and asked for the recipe. Now it's become our go-to meal when they visit, and my niece has learned to make it in her college apartment.

Essential Ingredients

• Creamy Peanut Butter: Forms the base of the sauce, providing richness and body – natural peanut butter works best for authentic flavor
• Thai Red Curry Paste: The secret flavor powerhouse that infuses the sauce with complex Thai flavors without requiring dozens of specialty ingredients
• Low-Sodium Soy Sauce: Contributes essential umami depth and saltiness without overpowering the other flavors
• Honey: Balances the savory elements with gentle sweetness while helping the sauce cling beautifully to the ingredients
• Fresh Ginger and Garlic: Non-negotiable aromatics that create the foundation of authentic flavor – pre-minced versions simply don't compare

Step-by-Step Instructions

Step 1:

Create the peanut sauce. In a medium bowl, whisk together ⅓ cup creamy peanut butter, 2 tablespoons honey, 3 tablespoons low-sodium soy sauce, 1 tablespoon Thai red curry paste, 1 tablespoon rice vinegar, 1 tablespoon freshly minced ginger, 2 cloves minced garlic, and ¼ teaspoon red pepper flakes until smooth and well combined. If the sauce seems too thick, thin it with 1-2 tablespoons of water until it reaches a pourable consistency. Set aside while preparing the rest of the dish.

Step 2:

Prepare your proteins and vegetables. Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes. Chop vegetables into similar-sized pieces to ensure even cooking. For longer-cooking vegetables like carrots, slice them thinner than quick-cooking ones like bell peppers. Having everything ready before you start cooking is essential since the process moves quickly once you begin.

Step 3:

Sear the chicken. Heat 1 tablespoon olive oil in a large wok or deep skillet over medium-high heat. Once hot, add the diced chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is golden on the outside and no longer pink in the center. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.

Step 4:

Cook the vegetables in stages. In the same pan, add another tablespoon of oil if needed. Add diced onion and cook for 2 minutes until starting to soften. Next, add longer-cooking vegetables like carrots, mushrooms, and cabbage, stirring frequently for about 3 minutes. Finally, add quick-cooking vegetables like bell peppers, sugar snap peas, and broccoli florets. Continue stir-frying for 2-3 minutes until vegetables are crisp-tender.

Step 5:

Combine and coat with sauce. Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce over everything and toss gently to coat all ingredients evenly. Cook for another 1-2 minutes, stirring continuously, until everything is well combined and heated through. The sauce should thicken slightly and gloriously coat all the ingredients.

Step 6:

Finish with garnishes. Remove from heat and sprinkle with ¼ cup chopped dry-roasted peanuts and ¼ cup fresh cilantro leaves. These final touches add essential texture contrast and fresh herbal notes that elevate the entire dish. Serve immediately over steamed rice, noodles, or your preferred base.

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I've always loved the versatility of this dish. During summer months when my garden is overflowing with vegetables, I'll use whatever is freshest – zucchini, bell peppers, and sugar snap peas make regular appearances. In winter, I rely more on heartier vegetables like broccoli, carrots, and mushrooms. The peanut sauce ties everything together so beautifully that it never feels like the same dish twice.

The Secret to Perfect Texture

The key to stir-fry success lies in the timing and temperature. Starting with a very hot pan creates that desirable slight charring on the chicken and vegetables without overcooking them. I learned from my grandmother, who cooked incredible Chinese food, that removing the chicken while cooking the vegetables prevents it from becoming tough. When everything comes back together with the sauce at the end, each component maintains its ideal texture – tender chicken, crisp-tender vegetables, and a sauce that's thick enough to coat everything without becoming gloppy.

Make It Your Own

This recipe shines as a template you can customize endlessly. I've made a vegetarian version using extra-firm tofu that I first pressed and then seared until golden before proceeding with the recipe. For a lower-carb option, serve it over cauliflower rice or spiralized zucchini noodles. When I'm craving extra heat, I increase the red pepper flakes or add a drizzle of sriracha at the end. The peanut sauce recipe itself is worth memorizing – I've used it as a dipping sauce for spring rolls and as a salad dressing when thinned with a little more vinegar.

Prep For Success

The beauty of stir-fries lies in their quick cooking time, but this means preparation is crucial. I've developed a system where I chop all vegetables and place them in groups on my cutting board based on cooking time – onions in one section, carrots and mushrooms in another, quick-cooking vegetables in a third. This organization makes the actual cooking process flow smoothly and prevents any ingredient from being forgotten or overcooked.

This Thai peanut chicken stir fry has saved countless weeknight dinners at my house. There's something magical about how such simple ingredients transform into something that tastes like it came from a favorite restaurant. The combination of textures – from crisp vegetables to tender chicken to crunchy peanuts – alongside the rich, complex sauce creates a truly satisfying meal that feels special even on the busiest evenings.

Frequently Asked Questions

→ Can I make this stir fry vegetarian?

Yes! Simply replace the chicken with firm tofu or double the vegetables. The peanut sauce works great with either option.

→ How spicy is this dish?

The spice level is moderate with 2 teaspoons of crushed red pepper. You can adjust by using less pepper flakes or curry paste if you prefer a milder flavor.

→ What vegetables work best in this stir fry?

Cabbage, peppers, broccoli, mushrooms, and snap peas work great, but you can use any vegetables you have on hand. Carrots, zucchini, and bok choy are also good options.

→ Can I make the sauce ahead of time?

Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using.

→ What can I substitute for red curry paste?

If you don't have red curry paste, you can use yellow or green curry paste, or make a simple substitute with curry powder, garlic, and a bit of chili sauce.

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture to the sauce. You might need to add a little extra water to achieve the right consistency.