Thai Peanut Chicken & Vegetable Stir-Fry

If you’re craving a vibrant, flavorful dish that comes together quickly and satisfies every time, this Thai Peanut Chicken & Vegetable Stir-Fry is exactly what you need. Loaded with crisp veggies, tender chicken, and a luscious peanut sauce that sings with a perfect balance of savory, sweet, and tangy notes, this recipe is a weeknight winner. Whether you’re a stir-fry novice or a seasoned home cook, this dish packs a punch with minimal effort and maximum taste.

Why It’s Crowd-Pleasing

There’s something universally appealing about a well-made stir-fry, and this Thai Peanut Chicken & Vegetable Stir-Fry hits all the right notes. The creamy peanut sauce clings to the juicy chicken and fresh vegetables, delivering layers of flavor in every bite. It has that wonderful combination of textures—from crunchy snap peas and bell peppers to tender chicken breast slices. Plus, it can be served over fluffy rice, making it a complete meal that’s filling without feeling heavy.

The recipe is fast, fresh, and flexible, making it perfect for busy evenings or casual dinners with friends. It’s a one-pan wonder that doesn’t sacrifice flavor for convenience. Also, the vibrant colors on your plate make it as visually appealing as it is delicious. You can easily customize the vegetables based on what’s in season or what your family prefers, making it a versatile, crowd-pleasing favorite.

What Goes In

• 1 lb boneless, skinless chicken breast, sliced thinly for quick cooking
• 2 tablespoons vegetable oil – neutral oil for stir-frying
• 1 bell pepper, sliced into thin strips
• 1 cup broccoli florets – fresh and crisp
• 1 cup snap peas – adds a delightful crunch
• 2 carrots, julienned for a touch of natural sweetness
• 3 green onions, chopped to add mild onion flavor
• 3 cloves garlic, minced for that irresistible aroma
• 1 tablespoon fresh ginger, minced to brighten the dish
• 1/4 cup creamy peanut butter – the star of the sauce
• 2 tablespoons soy sauce for salty depth (choose a gluten-free option if preferred)
• 1 tablespoon honey – balances the savory with sweetness
• 1 tablespoon lime juice – adds a fresh, tangy kick
• Salt and pepper to taste
• Crushed peanuts for garnish and extra crunch
• Cooked rice for serving (jasmine rice works beautifully)

Tools & Equipment Needed

• Large skillet or wok: Essential for stir-frying and allowing quick, high-heat cooking.
• Sharp knife: For slicing the chicken and chopping vegetables evenly.
• Cutting board: A clean surface to prep ingredients efficiently.
• Measuring spoons and cups: To get the sauce proportions just right.
• Wooden spoon or spatula: For stirring and tossing ingredients without scratching your cookware.
• Small bowl: To mix the peanut sauce before adding it to the stir-fry.

The Method for Thai Peanut Chicken & Vegetable Stir-Fry

Step 1: Prepare Your Ingredients

Start by washing and slicing your chicken breast into thin strips. Prepare the vegetables by slicing the bell pepper, julienning the carrots, chopping the green onions, and trimming the snap peas. Mince garlic and ginger finely to release their full flavor potential.

Step 2: Make the Peanut Sauce

In a small bowl, whisk together creamy peanut butter, soy sauce, honey, and lime juice until smooth. This sauce is the heart of your stir-fry and brings that signature Thai-inspired flavor.

Step 3: Cook the Chicken

Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the sliced chicken, seasoning lightly with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

Add the remaining tablespoon of oil to the pan. Toss in the garlic and ginger first, cooking for about 30 seconds until fragrant. Then add the bell pepper, broccoli florets, snap peas, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and vibrant.

Step 5: Combine and Finish

Return the cooked chicken to the pan with the vegetables. Pour the peanut sauce over everything and toss well to coat. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to every morsel.

Step 6: Serve

Serve your Thai Peanut Chicken & Vegetable Stir-Fry hot over a bed of fluffy cooked rice. Sprinkle crushed peanuts and chopped green onions on top for added texture and garnish.

Seasonal Flavor Boosts

• Add sliced baby corn or water chestnuts for extra crunch during summer months.
• In winter, swap snap peas with sugar snap peas or green beans for a hearty twist.
• Try adding fresh basil or cilantro leaves at the end for an herbal lift.
• In spring, toss in asparagus tips or snow peas to brighten the dish.

Mistakes That Ruin Thai Peanut Chicken & Vegetable Stir-Fry

• Overcrowding the pan: This causes the chicken and vegetables to steam rather than stir-fry, resulting in soggy textures.
• Not prepping ingredients in advance: Stir-frying is a fast process; having everything ready avoids burning or undercooking.
• Using chunky peanut butter: It can create an uneven sauce. Use creamy peanut butter for smoothness.
• Overcooking vegetables: They should remain crisp-tender to retain nutrients and color.
• Skipping the lime juice: The acidity balances the richness of the peanut sauce and brightens the dish.

Shelf Life & Storage

This Thai Peanut Chicken & Vegetable Stir-Fry keeps well in the refrigerator for up to 3 days when stored in an airtight container. To reheat, warm gently in a skillet over medium heat or microwave until heated through. For best texture, avoid reheating multiple times.

If you want to freeze leftovers, portion them into freezer-safe containers and consume within 1 month. Thaw overnight in the refrigerator before reheating.

Troubleshooting Q&A

My peanut sauce is too thick. How can I thin it out?

If your sauce feels too thick to coat the stir-fry evenly, simply add a splash of warm water or a bit more soy sauce to loosen it. Whisk until you reach your desired consistency.

Can I use other types of nuts instead of peanuts?

While peanuts provide that classic flavor, you can experiment with almond butter or cashew butter for a different twist. Keep in mind the flavor and texture will change accordingly.

What’s the best way to prevent chicken from sticking to the pan?

Make sure your pan is properly preheated and use enough oil to coat the surface. Avoid overcrowding, as that lowers the temperature and causes sticking.

Can I use other vegetables in this stir-fry?

Absolutely! Feel free to swap or add vegetables like zucchini, mushrooms, or baby corn. Just adjust cooking times to ensure everything finishes evenly.

Healthy-ish Favorites

• Teriyaki Chicken Noodle Stir Fry – Another quick and delicious chicken stir-fry with a sweet-savory teriyaki twist.
• Sweet Chili Garlic Noodles With Chicken – A flavorful noodle dish that balances heat and garlic with tender chicken.
• Easy Vegetable Stir-Fry – Perfect for those days when you want to load up on greens with minimal effort.
• Peanut Noodles with Tofu & Veggies – A vegetarian-friendly option with the same creamy peanut goodness.

That’s a Wrap

There you have it — a vibrant, delicious, and satisfying Thai Peanut Chicken & Vegetable Stir-Fry that’s sure to become a staple in your recipe rotation. It’s fast enough for weeknights but impressive enough for guests. The combination of tender chicken, crisp veggies, and luscious peanut sauce hits every craving without any fuss. Plus, with simple swaps and seasonal tweaks, you can customize it to your liking every time.

Ready to bring this dish to your dinner table? Gather your ingredients, fire up your wok, and enjoy the magic of Thai-inspired flavors in minutes. And don’t forget to check out other fantastic stir-fry recipes like the Teriyaki Chicken Noodle Stir Fry or the Sweet Chili Garlic Noodles With Chicken for more inspiration!

Happy cooking and savor every bite!

Share on Pinterest