Why You’ll Love This Thai Peanut Chicken Stir-Fry

Hey there, food lovers! Are you craving a vibrant, flavorful, and incredibly satisfying meal that’s also ready in a flash? Then look no further than this Thai Peanut Chicken Stir-Fry! This recipe is my go-to for a weeknight dinner because it’s quick, easy, and bursting with deliciousness. Imagine the rich, creamy peanut sauce coating tender chicken and crisp-tender vegetables. The subtle sweetness from the honey dances beautifully with the savory soy sauce and the fiery kick of sriracha. Every bite is a symphony of textures and tastes – you’ll experience a delightful crunch from the peanuts and the satisfying chewiness of the chicken, all balanced perfectly by the creamy sauce. It’s the perfect dish to brighten your mood, whether you’re feeding yourself or a crowd. It’s so friendly, even beginner cooks can master it! Trust me, this Thai Peanut Chicken Stir-Fry will quickly become a staple in your kitchen.

The best part? This recipe is adaptable to your tastes. Want it spicier? Add more sriracha! Prefer a milder flavor? Reduce the amount. Feeling creative? Throw in your favorite vegetables! The possibilities are endless. Get ready to impress yourself and your loved ones with this incredibly flavorful and easy-to-make stir-fry.

What You’ll Need

This recipe calls for simple, fresh ingredients that you might already have in your pantry. Let’s dive into the delicious details:

4 Chicken breasts or thighs, boneless skinless: The star of the show! Choose your favorite cut for optimal tenderness.
2 tbsp Cilantro, fresh: This fragrant herb adds a fresh, vibrant touch to the dish.
2 cloves Garlic: Essential for that aromatic base. Use fresh garlic for the best flavor.
1 tbsp Ginger, fresh: Adds a warm, spicy zing to the sauce. Grate it finely for even distribution.
2 tbsp Peanuts: Roasted peanuts add a wonderful crunch and nutty flavor.
1/2 cup Coconut milk: Provides a creamy richness to the peanut sauce. Full-fat coconut milk is recommended.
2 tbsp Honey: Adds a touch of sweetness to balance the savory and spicy notes.
1 tbsp Lime juice: Offers a bright acidity that cuts through the richness. Freshly squeezed is always best!
1/4 cup Peanut butter, creamy: The heart and soul of the sauce! Use creamy peanut butter for the smoothest texture.
1/4 cup Soy sauce: Provides a salty, umami base. Low-sodium soy sauce is a healthier option.
1 tbsp Sriracha: Adds a spicy kick. Adjust to your preferred level of heat.
1 Rice or noodles: Your choice of carb companion! Cooked rice or noodles are perfect for soaking up the delicious sauce.
2 tbsp Rice vinegar: Adds a subtle tanginess that complements the other flavors.
1 tsp Sesame oil: Imparts a nutty aroma and subtle flavor. Toasted sesame oil is even better!
2 tbsp Vegetable oil: Use for stir-frying the chicken and vegetables.

Step-by-Step Instructions

Let’s get cooking! This Thai Peanut Chicken Stir-Fry comes together surprisingly quickly.

Prep the Chicken: Cut the chicken breasts into bite-sized pieces. Season generously with salt and pepper.
Stir-fry the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and sauté for about 30 seconds, until fragrant. Tip: Don’t burn the garlic! Keep the heat medium to prevent browning too quickly.
Make the Sauce: In a small bowl, whisk together the coconut milk, honey, lime juice, peanut butter, soy sauce, sriracha, and rice vinegar. Tip: If your peanut butter is particularly thick, add a tablespoon or two of water to thin it out for smoother blending.
Combine and Simmer: Pour the sauce into the wok and bring to a simmer. Add the cooked chicken back to the wok and stir to coat everything evenly in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Finish and Serve: Stir in the roasted peanuts and fresh cilantro. Serve immediately over cooked rice or noodles. Garnish with extra peanuts and cilantro if desired. Tip: Taste and adjust seasonings as needed. You might want to add a pinch more honey for sweetness, soy sauce for saltiness, or sriracha for spice.

Tips for Success

To ensure your Thai Peanut Chicken Stir-Fry turns out perfectly every time, here are a few helpful tips:

Don’t overcrowd the pan: When stir-frying the chicken, make sure not to overcrowd the pan. This will ensure the chicken cooks evenly and browns nicely. Work in batches if necessary.
Use fresh ingredients: Fresh ginger, garlic, and cilantro make a huge difference in the flavor of this dish. Don’t substitute with dried versions unless absolutely necessary.
Adjust the spice level: Start with 1 tablespoon of sriracha and adjust to your preference. You can always add more, but you can’t take it away!
Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook until it’s just cooked through and still slightly juicy.
Serve immediately: This stir-fry is best served immediately, while the sauce is still warm and the chicken is tender.

Variations to Try

Feeling adventurous? Here are a few variations to spice things up (literally!):

Add vegetables: Include your favorite vegetables like broccoli, bell peppers, carrots, or snap peas. Add them to the wok along with the garlic and ginger.
Make it spicier: Add more sriracha, or a pinch of red pepper flakes for an extra kick.
Make it milder: Omit the sriracha altogether for a milder flavor profile.
Vegetarian version: Replace the chicken with firm tofu, tempeh, or chickpeas. Make sure to press the tofu to remove excess water before adding it to the wok.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over medium heat, or in the microwave. Tip: Add a splash of water or coconut milk to the reheated stir-fry if it seems too dry. Freezing is also an option; freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Here are some frequently asked questions about this delicious Thai Peanut Chicken Stir-Fry:

Q: Can I use different types of noodles? A: Absolutely! Rice noodles, egg noodles, or even spaghetti would work well. Just ensure they’re cooked according to package directions before adding them to the stir-fry at the very end.
Q: How long does the stir-fry last in the fridge? A: Stored properly in an airtight container, the stir-fry will last for 3-4 days in the refrigerator.
Q: Can I substitute the peanut butter? A: While creamy peanut butter is ideal for its smooth texture and rich flavor, you can experiment with other nut butters like almond butter or cashew butter. However, the flavor will change significantly.
Q: Can I make this ahead of time? A: It’s best to prepare this dish just before serving, as the sauce can thicken and the chicken can dry out if left sitting for too long. You can prep the ingredients ahead of time, though.
Q: Is this recipe suitable for meal prepping? A: Yes, it is! Cook the chicken and sauce separately and store them in airtight containers. Combine and reheat when you’re ready to eat.

The Final Word

This Thai Peanut Chicken Stir-Fry is a true winner – it’s quick, easy, flavorful, and incredibly satisfying. The creamy peanut sauce, tender chicken, and vibrant flavors will leave you wanting more. It’s perfect for a weeknight dinner, a casual get-together, or even a special occasion. So, gather your ingredients, put on your chef’s hat, and get ready to create a culinary masterpiece! Don’t forget to leave a comment below and let me know how yours turned out. Rate the recipe and share your experience – I’d love to hear from you! Happy cooking!

Thai Peanut Chicken Stir-Fry

A flavorful and easy Thai Peanut Chicken Stir-Fry recipe.

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Prep Time 15

Cook Time 20

Servings 4 servings

Calories 500 kcal

Equipment

Large skillet or wok A wok is ideal for stir-fries, but a large skillet works well too.

Ingredients

Meat

4 pieces Chicken breasts or thighs, boneless skinless

Produce

2 tbsp Cilantro, fresh Chopped
2 cloves Garlic Minced
1 tbsp Ginger, fresh Minced
2 tbsp Peanuts Roasted, roughly chopped

Pantry

0.5 cup Coconut milk
2 tbsp Honey
1 tbsp Lime juice
0.25 cup Peanut butter, creamy
0.25 cup Soy sauce
1 tbsp Sriracha
1 serving Rice or noodles
2 tbsp Rice vinegar
1 tsp Sesame oil
2 tbsp Vegetable oil

Instructions

Cut chicken into bite-sized pieces.
In a bowl, whisk together coconut milk, honey, lime juice, peanut butter, soy sauce, sriracha, rice vinegar, and sesame oil.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook until browned and cooked through, about 5-7 minutes.
Add garlic and ginger to the skillet and cook for 1 minute, until fragrant.
Pour the sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Stir in cilantro and peanuts. Cook for another minute.
Serve over rice or noodles.

Notes

Adjust the amount of Sriracha to your preferred level of spiciness.