This Peanut Chicken Stir Fry is a vibrant blend of tender chicken, crunchy vegetables, and a rich, tangy peanut sauce. It’s a quick, flavorful meal that will satisfy your stir fry cravings any night of the week.
Packed with tender chicken, snow peas, bean sprouts, and carrot ribbons, this Thai peanut chicken recipe is a colorful and satisfying meal. Creamy peanut butter blends with lime, fish sauce, and chili paste to create a tangy, flavorful sauce that’s impossible to resist. Marinating the chicken in the sauce helps every bite stay juicy and full of rich, bold taste, perfect for a quick and delicious dinner.
If you love the bold flavors in this dish, this Thai chili salmon, and curried chicken and rice are sure to be a hit.
Why You’ll Love Peanut Chicken Stir Fry
- Quick Weeknight Meal: This peanut butter chicken stir fry comes together in under 30 minutes, not including marinating time, making it perfect for busy evenings.
- Bold, Savory Flavor: The peanut sauce is tangy, creamy, and packed with umami from the fish sauce and lime.
- One-Pan Simplicity: Everything comes together in one wok, saving time and cleanup.
- Vibrant & Nutritious: Crisp veggies like snow peas, carrots, and bean sprouts add color and texture to this flavorful peanut sauce stir fry.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts, cut into 1-inch pieces for quick, even cooking. Let the chicken sit at room temperature for about 15 minutes before cooking to help it brown better in the skillet stir fry.
- Rice Noodles: Medium-width rice noodles work best for a chicken stir fry with noodles, as they hold up well to the sauce without becoming mushy.
- Peanut Butter: Creamy peanut butter forms the base of the rich, nutty peanut butter stir fry sauce. Use a standard no-stir peanut butter for smooth blending.
- Fish Sauce: Adds deep, savory umami flavor that builds the base of the sauce. A little goes a long way, so measure carefully.
- Rice Vinegar: Brings brightness and a gentle tang that balances the richness of the peanut butter. Use unseasoned rice vinegar for best results.
- Brown Sugar: Adds a touch of sweetness to mellow the salt and acidity in the sauce. Firmly pack it when measuring for accuracy.
- Chili Paste: Introduces mild heat and a bit of bold flavor. Start with less if you prefer a milder dish and increase to taste.
- Vegetables: A combination of crisp snow peas, fresh bean sprouts, shaved carrots, and sliced green onions adds texture, color, and freshness. Prep vegetables ahead so they’re ready to toss into the wok.
- Chopped Peanuts: Roasted, salted peanuts bring a satisfying crunch and a bit of salty contrast.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Swap: Replace the chicken with cubed tofu or tempeh. Press the tofu before cooking to remove excess moisture and help it crisp up in the pan.
- Swap the Protein: Try thinly sliced flank steak or peeled shrimp in place of chicken. Both cook quickly and pair well with the peanut sauce
- Spicy Kick: Add sliced Thai chilies or increase the chili paste for more heat. A drizzle of sriracha just before serving can also turn up the spice level in this Thai chicken stir fry.
- Low-Carb Twist: Swap rice noodles for spiralized zucchini or shirataki noodles. Just be sure to adjust the cooking time.
How to Make Peanut Chicken Stir Fry
Making this peanut butter Thai chicken stir fry is simple and fast. While the chicken marinates, cook the rice noodles according to the package and prep the fresh vegetables.
Step 1: Whisk the Sauce. Whisk together the lime zest and juice, garlic, fish sauce, rice vinegar, brown sugar, peanut butter, chili paste, and salt until smooth. Set aside to let the flavors blend.
Step 2: Cook the Chicken. Heat vegetable oil in a large wok or deep skillet over medium-high heat. Cook the chicken with vegetable oil in a large skillet or wok until browned and fully cooked.
Step 3: Combine Sauce and Chicken. Remove the cooked chicken from the pan and toss it with the peanut sauce. Let it marinate in the fridge for about 2 hours if time allows.
Step 4: Stir Fry the Veggies. Return the wok to the heat and add the sesame oil. Add the bean sprouts, snow peas, and carrot ribbons to the skillet.
Step 5: Add the Chicken. Add the marinated chicken and sauce to the pan with the vegetables.
Step 6: Add the Egg. Add the lightly beaten eggs. Stir everything together and cook until the eggs are set, the vegetables are tender, and everything is heated through.
Step 7: Add the Noodles. Add the noodles to the stir fry. Gently stir to combine and cook just until heated through.
Step 8: Garnish and Serve. Finish with chopped peanuts, green onion, and cilantro before serving.
Expert Tips
- Noodle Prep: Soak rice noodles in warm water rather than boiling to prevent them from becoming too soft or mushy. Drain them well before adding to the stir fry.
- Flavor Boost: Marinate the cooked chicken in the peanut sauce for at least 30 minutes to deepen the flavor.
- Adjust Sauce Thickness: If the sauce gets too thick, thin it out with a splash of warm water or chicken broth to reach your desired consistency.
- High Heat Cooking: Use medium-high heat when cooking chicken and veggies to get a nice sear without steaming. Keep stirring frequently for even cooking.
- Making Carrot Ribbons: Use a vegetable peeler to shave carrots into thin ribbons; they cook faster and add a nice texture without overpowering the dish.
Storage Directions
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best results, freeze the Thai peanut sauce chicken without noodles for up to 3 months. Thaw in the refrigerator overnight and reheat gently before tossing with freshly cooked noodles and vegetables to maintain the best texture.
- Reheating: Warm the stir fry in a wok or skillet over medium heat, stirring occasionally until heated through. Alternatively, reheat gently in the microwave on medium power in 30- to 60-second intervals, stirring between each, to prevent the chicken from drying out.
- Make Ahead: You can prepare the chicken and peanut sauce up to 2 days in advance and refrigerate separately. When ready to serve, simply reheat and toss with freshly cooked noodles and vegetables for the best texture.
Serving Suggestions
Whether you're planning a quick dinner or feeding a crowd, this peanut butter Thai chicken stir fry pairs well with bold sides and comforting favorites.
- Pair it with some fondant potatoes or steamed corn on the cob for an easy and quick weeknight meal, and finish off with a decadent skillet cookie.
- Serve it at your next potluck alongside smoked chicken wings and Dutch oven cheesy potatoes for a delicious spread!
Recipe FAQs
Yes, it’s great for meal prep! Store the chicken and sauce separately from the noodles and veggies, then combine and reheat just before serving to maintain the best texture.
Yes, frozen vegetables work well in this recipe. Cook them straight from frozen using the directions on the package. Make sure any excess liquid in the pan gets drained off before finishing your stir fry. Also, stir fry them quickly to keep them crisp—not soggy.
While not mandatory, marinating the cooked chicken in the peanut sauce for at least 30 minutes deepens the flavor and makes the dish more cohesive.
More Delicious Chicken Recipes
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Get the Recipe
Peanut Chicken Stir Fry
Equipment
- 14" cast iron wok
Ingredients
- 1 lime zested and juiced
- 4 cloves garlic minced
- ¼ cup fish sauce
- ¼ cup rice wine vinegar
- ¼ cup brown sugar firmly packed
- ¼ cup peanut butter creamy
- 2 tablespoons chili paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 pounds chicken breasts boneless skinless, cut into 1 inch pieces.
- 8 ounce rice noodles
- 2 eggs large; lightly beaten
- 1 tablespoons sesame oil
- 1 cup bean sprouts fresh
- 1 cup snow peas fresh
- 3 carrots peeled and shaved into ribbons
- ¼ cup salted peanuts roasted, chopped
- ½ cup green onion sliced
- ¼ cup cilantro chopped
Instructions
- In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
- In a 14 inch Cast Iron Wok, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
- Combine peanut sauce and cooked chicken. Let marinade together in fridge for about 2 hours.
- Cook noodles as directed on package.
- When ready to cook, add sesame oil to wok. Add bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Add noodles, cook just to heat. Serve with peanuts, green onion, and cilantro.
Notes
- Marinating the chicken in the peanut sauce, even just for 30 minutes, really boosts the flavor and makes each bite more satisfying.
- Use a hot wok or large skillet to get that quick sear—this keeps the veggies crisp and the stir-fry from turning soggy.
- Don’t forget the toppings! A sprinkle of chopped peanuts, fresh cilantro, and green onions adds texture and a burst of flavor right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
Delicious and easy! Was the perfect meal for my family!