I’m telling you, this might be the best quick weeknight meal in the world. At the very least, it’s up there with the stars. The sauce is the whole recipe: peanut butter, soy sauce, rice vinegar, sesame oil, a little honey, sriracha, and lime juice, whisked together until smooth. It takes about two minutes. The stir-fry is fast too, hot oil, sliced chicken breast, bell peppers, snap peas, broccoli, garlic, ginger. Everything cooks in under 10 minutes because you’re working over high heat.
Toss the sauce with the chicken and vegetables in the pan, let it coat everything for about a minute, and serve over rice or noodles. The sauce thickens slightly as it heats. Crush some roasted peanuts over the top and add a squeeze of lime.
How to Make Thai Peanut Chicken Stir-Fry
Make the Peanut Sauce First
Whisk together creamy peanut butter, soy sauce, rice vinegar, sriracha, honey, lime juice, and warm water until smooth and pourable. The warm water thins the peanut butter so it can coat the stir-fry. 
If the sauce is too thick, add more warm water a tablespoon at a time.
Set the sauce aside. It will thicken slightly as it sits, so make it slightly thinner than you think it should be.
Stir-Fry the Chicken and Vegetables
Heat oil in a wok or large skillet over high heat. Add the sliced chicken in a single layer and stir-fry for four to five minutes until golden and cooked through. Remove and set aside.
Add more oil to the wok. Stir-fry the bell pepper, snap peas, and broccoli for about three minutes until crisp-tender.
Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. The vegetables should have some snap and bright color.
Toss with Sauce and Serve Immediately
Return the chicken to the wok. Pour the peanut sauce over everything and toss to coat. Cook for about one minute until the sauce is heated through and clinging to the chicken.
Serve immediately over jasmine rice topped with crushed roasted peanuts, fresh cilantro, and lime wedges.
The stir-fry should be hot, saucy, and full of texture.
Thai Peanut Chicken Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
The peanut sauce in this stir-fry is what separates it from every other chicken-and-vegetable skillet dinner. Creamy peanut butter, soy, lime, sriracha, and a hit of ginger create a sauce that clings to the chicken and vegetables and makes you want to lick the pan. The whole thing comes together in twenty minutes and tastes like something from a Thai restaurant that knows what it is doing.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast, sliced thin
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon honey
- Juice of 1 lime
- 1/4 cup warm water
- 3 cups cooked jasmine rice
- 2 tablespoons crushed roasted peanuts
- Fresh cilantro and lime wedges for serving
Instructions
- Whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, lime juice, and warm water until smooth. Set the sauce aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry the chicken in a single layer for 4 to 5 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry the bell pepper, snap peas, and broccoli for 3 minutes until crisp-tender.
- Add garlic and ginger and stir-fry 30 seconds until fragrant.
- Return the chicken to the wok and pour the peanut sauce over everything. Toss to coat and cook 1 minute until the sauce is heated through and clinging to the chicken.
- Serve over jasmine rice topped with crushed peanuts, cilantro, and lime wedges.
Notes
- The warm water in the peanut sauce is what makes it pourable and able to coat the stir-fry — skip it and the sauce seizes into a thick paste.
- A screaming-hot wok is essential. If the pan is not hot enough, the chicken steams instead of searing and the vegetables turn limp.
- Natural peanut butter works here but conventional creamy blends more easily into a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12
- Sodium: 810
- Fat: 20
- Carbohydrates: 48
- Fiber: 4
- Protein: 40
- Cholesterol: 95
Frequently Asked Questions
What can I use if I don’t have sriracha for the sauce?
If you don’t have sriracha, you can substitute it with another hot sauce or a pinch of red pepper flakes for some heat.
How do I ensure the peanut sauce is the right consistency?
To achieve the right consistency, whisk the peanut butter with warm water until smooth and pourable; if it’s too thick, add more warm water a tablespoon at a time.
Can I use frozen vegetables instead of fresh for the stir-fry?
Yes, you can use frozen vegetables, but be sure to thaw and drain them before adding to the stir-fry to avoid excess moisture.
I doubled the sauce like pkhan88 suggested and this has weekly-rotation status in my house. Extra lime on top is the move for me against the peanut richness. Everything in the stir-fry has to be ready before the wok goes on, 30 seconds makes a difference with broccoli I learned.
weeknight Thai peanut = DINNER saved!!
Do you think almond butter would work instead of peanut butter? My son has a peanut allergy but loves Thai flavors.
Yeah, you can absolutely do that, but the flavor will be a little different. Not as classic, but still delicious!
Solid weeknight dinner. I’d double the sauce next time though — we like things saucy and there wasn’t quite enough to coat the rice.
Makes sense, I love the sauce too!
Made this on a Tuesday night and my husband literally licked the plate. I subbed tofu for the chicken and it held up really well with the sauce. Will be in our weekly rotation now.
Glad to hear Alicia!!