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A delicious serving of Thai Peanut Chicken: Simple Dinner Recipes Stir Fry With Great Peanut Sauce garnished with fresh cilantro and crushed peanuts in a ceramic bowl.

Thai Peanut Chicken Stir-Fry

This 15-minute Thai Peanut Chicken is a restaurant-quality stir-fry that balances savory, sweet, and tangy notes perfectly. It is the ultimate go-to emergency dinner for busy weeknights when you want a healthy, delicious meal in record time.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast, sliced into thin, uniform strips
  • 2 tbsp vegetable oil
  • 2 cups mixed vegetables snap peas, bell peppers, shredded carrots
  • 2 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce
  • 2 tbsp warm water plus extra as needed to adjust consistency
  • Optional garnish: fresh lime juice, crushed roasted peanuts, toasted sesame seeds

Equipment

  • Large wok or non-stick skillet
  • Chef's knife
  • Cutting board
  • Small mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Prepare the sauce by whisking together the peanut butter, soy sauce, rice vinegar, and chili garlic sauce in a small bowl until smooth.
  2. Gradually add warm water one tablespoon at a time to the sauce until it reaches a pourable, glossy consistency. Set aside.
  3. Heat a large wok or skillet over medium-high heat with the vegetable oil until it shimmers.
  4. Add the chicken strips in a single layer and cook undisturbed for 2 minutes, then stir-fry until golden brown and cooked through, about 3-4 minutes total.
  5. Add the mixed vegetables and minced garlic to the wok. Stir-fry for 3 minutes until the vegetables are tender-crisp.
  6. Pour the prepared peanut sauce over the chicken and vegetable mixture.
  7. Toss everything together for 60 seconds until the ingredients are thoroughly coated and the sauce is heated through.
  8. Serve immediately over steamed jasmine rice or rice noodles, and garnish with lime juice, peanuts, or sesame seeds if desired.

Notes

To customize, add baby spinach or kale in the final minute of cooking for extra fiber. If using chicken thighs instead of breasts, add 1-2 minutes to the cooking time for maximum tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a microwave or pan with a splash of water to loosen the sauce.