Quick Thai Peanut Chicken Stir-Fry
This quick and easy Thai Peanut Chicken Stir-Fry is packed with flavor and perfect for a weeknight meal. Tender chicken and crisp-tender vegetables are tossed in a savory and slightly spicy peanut sauce.
Equipment
- Large skillet or wok
- Medium bowl
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 2 tbsp olive oil or sesame oil
- 1 onion chopped
- 2 garlic minced
- 1 red bell pepper thinly sliced
- ½ cup broccoli florets
Peanut Sauce
- ½ cup smooth peanut butter natural, unsweetened preferred
- ¼ cup soy sauce or tamari for gluten-free
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 1 tsp Sriracha or chili garlic sauce adjust to your spice preference
- ½ cup chicken broth or water
For Serving & Garnish
- Cooked rice or noodles for serving
- Fresh cilantro, chopped peanuts, or lime wedges for garnish
Instructions
Preparation
- Cut chicken into 1-inch pieces and prepare all vegetables: chop onion, mince garlic, slice bell pepper, and prepare broccoli florets.
Cooking
- Heat oil in a large skillet or wok over medium-high heat. Cook chicken for 5-7 minutes until browned and mostly cooked, then set aside.
- Add onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger and cook for another minute until fragrant.
- Add red bell pepper and broccoli florets to the skillet. Sauté for 3-5 minutes until the vegetables are crisp-tender.
- In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, Sriracha, and chicken broth until smooth.
- Return chicken and vegetables to the skillet. Pour the peanut sauce over everything and stir to coat. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and chicken is cooked through.
Serving
- Remove from heat and serve immediately over cooked rice or noodles. Garnish with fresh cilantro, chopped peanuts, or lime wedges as desired.
Notes
For extra heat, add more Sriracha or a pinch of red pepper flakes. You can also customize the vegetables with snap peas, carrots, or mushrooms. Ensure the chicken is fully cooked for safety, reaching an internal temperature of 165°F (74°C).