You ever have one of those nights where you’re staring at the fridge, half-hungry, half-tired, and absolutely unwilling to deal with takeout regret?
That was me last Tuesday. I wanted something flavorful, something that didn’t feel like “just another stir-fry.” Enter this Spicy Thai Peanut Chicken Stir-Fry—a dish that comes together in under 30 minutes, is packed with fresh veggies, and hits every craving—savory, spicy, creamy, nutty.
The best part?
It’s loaded with real food.
No weird bottled sauces, no questionable ingredients. Just fresh, locally available veggies and chicken, tossed in a rich peanut sauce with just the right amount of heat.
Let’s make it happen.
🔥 Pro Tips for Maximum Flavor
✅ Use fresh peanut butter – The natural, unsweetened kind gives the sauce a more authentic taste.
✅ Don’t overcook the veggies – You want that crisp bite for texture.
✅ Add heat carefully – Sriracha is great, but start small and build up!
✅ Swap the protein – Try shrimp, tofu, or even beef if you’re not feeling chicken.
✅ Go extra crunchy – Toss in some bean sprouts or water chestnuts for an added texture boost.
🍽️ Serving Suggestions
This stir-fry is amazing on its own, but if you want to level it up:
- Serve with a side of steamed edamame.
- Drizzle with extra peanut sauce for those who love it saucy.
- Add a soft-boiled egg on top for richness.
- Pair with a cold Thai iced tea to balance the heat.
This Spicy Thai Peanut Chicken Stir-Fry is a keeper—easy, fast, full of bold flavors, and perfect for those nights when you want a takeout-style meal without the takeout guilt.
Give it a try and tell me what you think! 🥢🔥
Spicy Thai Peanut Chicken Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Description
A quick and flavorful stir-fry with tender chicken, fresh veggies, and a spicy peanut sauce, perfect for busy weeknights!
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast, sliced thin
- 1 tbsp olive oil (or avocado oil)
- 1 red bell pepper, sliced thin
- 1 cup broccoli florets
- 1 small carrot, julienned
- 1/2 small red onion, sliced thin
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (adjust to heat preference)
- 1/4 cup chopped peanuts (for garnish)
- 2 tbsp chopped fresh cilantro (for garnish)
- 1 tbsp lime juice
- 4 oz rice noodles or 2 cups cooked jasmine rice
For the Thai Peanut Sauce:
- 1/3 cup natural peanut butter (no sugar added)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup for vegan-friendly)
- 1 tbsp rice vinegar
- 1 tbsp sriracha (or more if you like it spicy)
- 1 tsp toasted sesame oil
- 2 tbsp warm water (to thin out the sauce)
- 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
Instructions
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the sliced chicken, season with salt, black pepper, and red pepper flakes, and stir-fry for about 4-5 minutes until fully cooked. Remove and set aside.
In the same pan, add the bell pepper, broccoli, carrot, and onion. Stir-fry for about 3-4 minutes until they’re slightly tender but still crisp. Add the garlic and cook for another 30 seconds.
In a small bowl, whisk together all the peanut sauce ingredients until smooth. Adjust the consistency with warm water if needed.
Return the cooked chicken to the pan. Pour the Thai peanut sauce over everything and toss to coat evenly. Let it cook for 1-2 minutes so the sauce thickens.
Squeeze fresh lime juice over the stir-fry and garnish with chopped peanuts and cilantro. Serve over rice noodles or jasmine rice.
Notes
Adjust spice levels to taste. Use tamari for gluten-free. Swap chicken for tofu or shrimp if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
