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A plate of Thai Peanut Chicken with a rich sauce

Vibrant Veggie-Loaded Thai Peanut Chicken

This vibrant dish features tender chicken and crisp vegetables coated in a rich and creamy homemade Thai peanut sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • large skillet or wok

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • salt and pepper Pinch of

For the Peanut Sauce

  • 1/2 cup creamy peanut butter (unsweetened, natural)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 2 garlic, minced cloves
  • 1 tbsp fresh ginger, grated or finely minced
  • 1 tsp sesame oil
  • 1-2 tsp chili garlic sauce or sriracha (to taste)
  • 1/4 - 1/2 cup water or chicken broth (to adjust consistency)

For the Stir-fry

  • 1 tbsp vegetable or coconut oil
  • 1 large bell pepper (any color), sliced
  • 1 cup snap peas
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots

For Garnish

  • chopped fresh cilantro
  • crushed peanuts
  • red pepper flakes, lime wedges

Instructions
 

Prepare the Chicken

  • Cut the chicken into bite-sized pieces and combine in a bowl with 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper. Marinate for 15-20 minutes, or up to an hour in the refrigerator.

Make the Peanut Sauce

  • Whisk together peanut butter, 1/4 cup soy sauce, lime juice, honey, rice vinegar, minced garlic, grated ginger, 1 tsp sesame oil, and chili garlic sauce. Gradually add water or broth until the sauce reaches desired consistency, then taste and adjust seasonings.

Cook the Chicken and Veggies

  • Heat oil in a large skillet or wok over medium-high heat. Cook the marinated chicken for 5-7 minutes until browned and cooked through, flipping occasionally.

Add the sliced bell pepper, snap peas, broccoli florets, and shredded carrots to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

  • Add the sliced bell pepper, snap peas, broccoli florets, and shredded carrots to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

Combine and Serve

  • Pour the peanut sauce over the chicken and vegetables and toss to coat everything evenly. Serve immediately, garnished with cilantro, crushed peanuts, and lime wedges, over rice or noodles if desired.

Notes

For extra heat, add more chili garlic sauce or sriracha to the peanut sauce. You can easily customize the vegetables based on what you have on hand or prefer, such as adding mushrooms, baby corn, or water chestnuts. Serve with jasmine rice or noodles for a complete meal.