Thai Peanut Chicken Stir-Fry is the kind of dish that instantly makes you look forward to dinner. With its juicy chunks of chicken soaked in a creamy, savory-sweet peanut sauce, fragrant herbs, and a hint of heat, every bite is a burst of texture and flavor. It’s quick to make, deeply satisfying, and layered with Southeast Asian flair that brings restaurant-quality taste right to your kitchen.

This stir-fry pairs beautifully with fluffy jasmine rice or rice noodles, and is sprinkled with chopped peanuts, fresh cilantro, and red chilies to add crunch and brightness. Whether you’re looking to spice up your weeknight meals or impress guests with something bold and flavorful, this Thai Peanut Chicken Stir-Fry ticks all the boxes.

Why You’ll Love This Thai Peanut Chicken Stir-Fry

Fast and flavorful: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
One-pan magic: Minimal cleanup required!
Customizable heat: Easily adjust spice levels to your liking.
Rich, creamy sauce: Peanut butter, soy sauce, garlic, and lime come together for an unforgettable finish.
Healthy balance: Lean protein, healthy fats, and fresh herbs make this both comforting and nourishing.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

Wok or Large Skillet:
A wok is the ideal pan for stir-frying due to its sloped sides and high heat tolerance, which helps the chicken sear quickly while locking in juices. If you don’t have one, a large nonstick skillet will do the job.
Sharp Chef’s Knife:
Precision matters when cutting chicken into even, bite-sized pieces. A sharp knife ensures clean cuts, which helps the chicken cook evenly and quickly.
Cutting Board:
Use a sturdy cutting board—preferably one with a non-slip base—to safely prep chicken and veggies. Designate one for raw meat to avoid cross-contamination.
Mixing Bowls:
You’ll need separate bowls to marinate the chicken and to mix your peanut sauce ingredients. Glass or stainless steel bowls are great as they don’t retain odors.
Tongs or Spatula:
For tossing the chicken and coating everything evenly in the sauce. Tongs are particularly helpful for flipping pieces without breaking them apart.
Measuring Spoons and Cups:
Precision helps balance the sweet, salty, and spicy elements in Thai cuisine. Measuring tools ensure your sauce turns out perfectly each time.

Preparation Tips

Prep Before You Cook:
Thai stir-fries come together quickly, so have all your ingredients chopped, measured, and ready to go before turning on the heat.
Cut Chicken Evenly:
Uniform pieces cook at the same rate, preventing dry or undercooked bits.
Use High Heat:
Stir-frying requires quick cooking over high heat. Preheat your wok/skillet until it’s hot enough that a drop of water sizzles on contact.
Don’t Overcrowd the Pan:
Cook in batches if needed. Overcrowding steams the meat instead of searing it, which can lead to rubbery chicken.
Balance the Sauce:
Taste your peanut sauce before adding it to the pan. Adjust with lime juice, soy sauce, or honey depending on your flavor preference.

Ingredients for This Thai Peanut Chicken Stir-Fry

Here’s everything you need to bring this bold, nutty, and savory dish to life. The ingredients are divided into categories for easy prep and shopping.

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
1 tablespoon vegetable oil (or any neutral oil for stir-frying)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cornstarch (helps seal in moisture and gives the chicken a silky texture)

For the Thai Peanut Sauce:

1/3 cup creamy peanut butter
2 tablespoons soy sauce (use low sodium if preferred)
1 tablespoon fish sauce (optional but adds authentic umami depth)
1 tablespoon honey or brown sugar
2 tablespoons lime juice (freshly squeezed for brightness)
2 teaspoons rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1–2 teaspoons sriracha or Thai chili sauce, to taste
3–4 tablespoons warm water, to thin the sauce as needed

For Stir-Frying & Garnish:

1 red bell pepper, chopped
1/4 cup roasted peanuts, roughly chopped
Fresh cilantro, chopped, for garnish
Red chili slices, optional for extra heat
Cooked jasmine rice or rice noodles, for serving

Step 1: Prepare the Peanut Sauce

In a medium bowl, whisk together the peanut butter, soy sauce, fish sauce (if using), honey, lime juice, rice vinegar, sesame oil, garlic, ginger, and sriracha. Add 3 tablespoons of warm water and whisk until smooth. Adjust the thickness by adding more water, one tablespoon at a time, until it reaches a pourable consistency. Set aside.

Step 2: Marinate the Chicken

In a separate bowl, toss the chicken pieces with salt, pepper, and cornstarch until evenly coated. Let it rest for about 10 minutes while you prep the vegetables and heat your pan. The cornstarch helps seal in the juices and creates a light crust when cooked.

Step 3: Sear the Chicken

Heat the vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the chicken in a single layer (you may need to do this in batches). Cook for 3–4 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add a touch more oil if needed. Toss in the chopped bell pepper and stir-fry for 2–3 minutes until just tender but still crisp. You want to maintain their bright color and bite.

Step 5: Combine Everything

Return the cooked chicken to the pan with the vegetables. Pour the peanut sauce over everything and toss to coat. Cook for 1–2 minutes more, just until the sauce thickens slightly and clings to the chicken. Turn off the heat.

Step 6: Garnish and Serve

Plate the stir-fry over warm jasmine rice or rice noodles. Sprinkle with chopped peanuts, fresh cilantro, and chili slices if you like extra heat. Serve immediately and enjoy that rich, nutty aroma as it hits the table!

Notes

Peanut Butter Choice: Use smooth, unsweetened peanut butter for best control over flavor. Natural varieties with minimal ingredients work beautifully.
Protein Swap: This recipe works great with shrimp, tofu, or even thin slices of beef if you want variety.
Vegetable Add-Ins: Feel free to toss in broccoli, snap peas, or shredded carrots for extra color and nutrition.
Spice Control: Adjust the sriracha or chili level depending on how mild or spicy you like it. The sweetness of the peanut butter balances the heat nicely.
Make it Gluten-Free: Use tamari instead of soy sauce and double-check your fish sauce brand if using.

Watch Out for These Mistakes While Cooking

1. Not prepping everything first.

Stir-frying moves fast—if your ingredients aren’t prepped before you start cooking, things can burn or overcook while you scramble.

2. Crowding the pan.

Too much chicken in the skillet at once can lead to steaming instead of browning. Cook in batches to get a proper sear.

3. Overcooking the chicken.

Chicken breast dries out quickly if overdone. Stick to the timing and remove it once it’s golden and cooked through.

4. Using cold sauce.

Cold peanut sauce can thicken too much when added to the pan. Make sure it’s room temperature or slightly warmed to blend smoothly into the stir-fry.

5. Not tasting the sauce.

Always taste and adjust your sauce before combining. You want the perfect balance of salty, sweet, sour, and spicy.

6. Skipping the garnish.

Fresh cilantro, chopped peanuts, and chili slices add texture, color, and contrast. They elevate the dish from great to amazing.

What to Serve With Thai Peanut Chicken Stir-Fry?

This stir-fry is a star on its own, but pairing it with the right sides can make the meal even more satisfying. Here are some tasty ideas to round out your plate and highlight those bold Thai flavors.

8 Recommendations:

Steamed Jasmine Rice
Lightly aromatic and fluffy, jasmine rice is the classic go-to for soaking up all that rich peanut sauce.
Rice Noodles or Vermicelli
A great gluten-free option that adds a delicate texture and soaks in the sauce beautifully.
Thai Cucumber Salad
Cool and refreshing with a tangy-sweet vinaigrette. Helps balance the richness of the peanut sauce.
Spring Rolls or Fresh Summer Rolls
Serve as an appetizer or side for a complete Thai-inspired feast.
Stir-Fried Greens (like Bok Choy or Chinese Broccoli)
Adds vibrant color and a mild bitterness that complements the sweet-savory stir-fry.
Mango Sticky Rice
For dessert! It’s creamy, sweet, and the perfect tropical finish to a Thai dinner.
Lime Wedges or Pickled Veggies
A squeeze of lime or a tangy pickle can brighten the dish and cut through the richness.
Thai Iced Tea or Coconut Water
Cool drinks with a hint of sweetness pair well with spicy, nutty flavors and refresh your palate between bites.

Storage Instructions

Properly storing your Thai Peanut Chicken Stir-Fry helps preserve its flavor and texture for later meals. Here’s how to do it right:

Refrigerator:

Store leftovers in an airtight container for up to 4 days.
Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals. If the sauce thickens too much, stir in a splash of water or chicken broth to loosen it.

Freezer:

Freeze in individual portions in airtight freezer-safe containers or zip-top bags for up to 2 months.
Thaw overnight in the fridge and reheat on the stovetop. The sauce may separate slightly but will come back together when warmed and stirred.

Pro tip: Avoid freezing rice noodles; freeze only the chicken stir-fry portion and cook fresh noodles when ready to serve.

Estimated Nutrition

Here’s a general breakdown for 1 serving (based on 4 total servings, without rice):

Calories: 420–480 kcal
Protein: 32g
Carbohydrates: 14g
Sugars: 6g
Fat: 28g
Saturated Fat: 5g
Fiber: 3g
Sodium: 820mg

Note: Values may vary slightly depending on the brands and specific ingredients used.

Frequently Asked Questions

1. Can I use crunchy peanut butter instead of creamy?

Yes, absolutely! Crunchy peanut butter adds texture to the sauce. Just keep in mind it may make the sauce slightly thicker—add a touch more warm water if needed.

2. Is this recipe spicy?

The heat level is moderate, thanks to the sriracha or Thai chili sauce. You can increase or decrease it to match your taste. For zero heat, simply omit the chili sauce.

3. Can I make this vegetarian or vegan?

Definitely! Substitute the chicken with firm tofu or tempeh. For a vegan version, use soy sauce instead of fish sauce and check your peanut butter for added dairy.

4. How do I make the sauce nut-free?

Swap the peanut butter for sunflower seed butter or tahini. The flavor will be slightly different but still delicious.

5. Can I make this dish ahead of time?

Yes, you can make it up to 2 days in advance and store it in the fridge. Reheat gently and stir in a little water to refresh the sauce.

6. What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat for best texture. Add a tablespoon of water or broth to prevent the sauce from drying out.

7. Can I double the recipe?

Absolutely! Just be sure not to overcrowd the pan—cook the chicken in batches to ensure it browns properly.

8. What type of chicken works best?

Boneless, skinless chicken thighs are extra juicy and flavorful, but chicken breasts work well too if you prefer leaner meat.

Conclusion

Thai Peanut Chicken Stir-Fry is the perfect balance of convenience and crave-worthy flavor. With its creamy peanut sauce, tender chicken, and fresh garnishes, it’s a dish that transforms simple ingredients into something truly special. Whether you’re whipping this up for a quick weeknight dinner or impressing guests with bold Thai-inspired flavors, this meal never disappoints.

Customize it, spice it up, or keep it mellow—whatever your style, this recipe is a keeper for your regular rotation.