Thai Peanut Chicken Stir Fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
Thai
Thai Peanut Chicken Stir Fry
Description
The Thai Peanut Chicken Stir Fry recipe uses diced chicken sautéed with sliced yellow onion until cooked through. A sauce combining creamy peanut butter, red curry paste, honey, soy sauce, rice vinegar, fresh ginger, garlic, and crushed red pepper delivers a blend of sweet, tangy, and mildly spicy flavors. Vegetables such as napa cabbage, mushrooms, peppers, sugar snap peas, and broccoli are stir-fried until crisp-tender, preserving their natural textures and flavors.
After the vegetables are cooked, the chicken and onions are returned to the pan and coated with the peanut sauce. Adding roughly chopped dry-roasted peanuts and fresh cilantro over the top provides a crunchy, herbaceous finish. The stir fry is ideally served hot over cooked brown rice for balance.
This recipe emphasizes layering flavors and textures: tender chicken, crunchy vegetables, creamy sauce, and fresh herbal notes. The method encourages quick cooking at medium-high heat to maintain vibrant vegetables and juicy meat.
Leftovers can be refrigerated for up to four days or frozen for three months. Reheat gently with added liquid to prevent drying. The red curry paste and other sauce ingredients can be found in most grocery stores’ Asian or international sections.
Ingredients
For the Sauce
- ½ cup peanut butter creamy
- 3 tablespoons water
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon ginger minced, fresh
- 2 cloves garlic minced, clove
- 2 teaspoons crushed red pepper
For the Stir Fry
- 2 tablespoons extra virgin olive oil divided
- 1 yellow onion thinly sliced (about 1½ cups, medium
- 1 pound chicken breast cut into ½- inch dice, boneless skinless; or chicken thighs
- 6 cups vegetables I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli, chopped, of choice
- ½ cup peanuts roughly chopped, dry-roasted
- ½ cup cilantro chopped
- brown rice for serving, prepared
Instructions
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Notes
- Store leftovers in the refrigerator for up to four days or freeze for up to three months.
- Reheat gently with a splash of broth or water to keep the stir fry from drying out.
- Find red curry paste in the Asian or international section of groceries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 493mg | 21% |
| Potassium | 845mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 2059IU | 41% |
| Vitamin C | 85mg | 94% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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