Fast Thai Peanut Chicken Stir Fry: Your New Weeknight Hero

Ever have one of those nights where you’re staring into the fridge, wondering what on earth you can possibly throw together that’s fast, filling, and actually exciting? We’ve all been there. That’s exactly why this Fast Thai Peanut Chicken Stir Fry is about to become your new best friend. It’s a riot of flavor that comes together in less than 30 minutes, turning simple ingredients into something truly special. The creamy peanut sauce, the crisp veggies, the tender chicken—it’s a hug in a bowl. And honestly? It’s so much better than takeout.

Top Reasons To Make It

This dish is a weeknight winner for so many reasons. First, it’s incredibly quick. From chopping to serving, you’re looking at about 25 minutes. Second, it’s a complete meal packed with protein and vegetables, all cooked in one pan. That means less time cooking and even less time cleaning up. Third, that sauce. It’s creamy, a little sweet, a little spicy, and downright addictive. It’s a meal that feels like a treat but is easy enough for any busy night.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips (for quick, even cooking)
• 2 tbsp avocado or vegetable oil (divided for cooking the chicken and veggies)
• 1 red bell pepper, thinly sliced (for color and a sweet crunch)
• 1 cup snap peas or sugar snap peas (for a fresh, crisp element)
• 3 cloves garlic, minced (for that essential aromatic base)
• 1 tbsp fresh ginger, grated (adds a warm, zesty kick)
• 1/4 cup creamy peanut butter (the star of our rich sauce)
• 3 tbsp low-sodium soy sauce or tamari (for savory, salty depth)
• 1 tbsp honey or maple syrup (to balance the saltiness with sweetness)
• 1 tbsp rice vinegar (for a touch of essential acidity)
• 1/2 cup chicken broth or water (to thin the sauce to a pourable consistency)
• 1 tsp sriracha or chili garlic sauce, plus more for serving (for a customizable kick of heat)
• For garnish: chopped cilantro, crushed peanuts, lime wedges (to add freshness and crunch)

Instructions

1. Whisk the peanut sauce. In a medium bowl or a measuring cup, combine the peanut butter, soy sauce, honey, rice vinegar, and sriracha. Slowly whisk in the broth or water until you have a smooth, pourable sauce. Set this aside.
2. Cook the chicken. Pat your chicken strips dry and season with a pinch of salt. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and no longer pink. Transfer the chicken to a clean plate.
3. Sauté the veggies. Add the remaining 1 tablespoon of oil to the same hot skillet. Toss in the bell pepper and snap peas. Stir-fry for about 3-4 minutes until they’re bright in color and just starting to soften. Add the garlic and ginger and cook for one more minute, until wonderfully fragrant.
4. Bring it all together. Return the cooked chicken to the skillet with the veggies. Give your peanut sauce another quick whisk and then pour it over everything. Stir well to coat and let it all heat through for 1-2 minutes until the sauce is glossy and slightly thickened.
5. Serve immediately. Dish it up right away while it’s hot! Top with a sprinkle of crushed peanuts, some fresh cilantro, and a good squeeze of lime juice. So good.

Easy Meal Prep Tips

A little prep on Sunday makes this meal a true 15-minute affair on a Wednesday. You can cut your chicken and store it in an airtight container in the fridge for up to 2 days. Go ahead and mix your peanut sauce, too—it keeps beautifully for up to a week. Just slice your peppers and keep them crisp in the fridge. When dinnertime hits, you’re just assembly and cooking away.

Serving Ideas & Pairings

This stir fry is fantastic all on its own, but it also loves company. For a classic pairing, serve it over a bed of fluffy jasmine rice or whole-grain brown rice. Rice noodles are another fantastic, gluten-free option that soaks up the sauce perfectly. Want to keep it low-carb? Cauliflower rice works wonderfully. A simple side of quick-pickled cucumbers or a bright, tangy slaw balances the rich peanut sauce beautifully.

Variations & Substitutions

This recipe is wonderfully flexible. Not a chicken person? Thinly sliced flank steak, shrimp, or even extra-firm tofu are fantastic swaps. For a vegetarian version, use vegetable broth and double up on the veggies—broccoli, carrots, and mushrooms all work great. If you have a peanut allergy, sunflower seed butter is a great alternative. And if you’re out of fresh ginger, a half-teaspoon of ground ginger will work in a pinch.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so when reheating, do it gently in a skillet over medium-low heat with a tiny splash of water or broth to loosen it up. Stir frequently until it’s heated all the way through. I don’t recommend freezing this one, as the creamy sauce can separate and the veggies will get mushy when thawed.

Frequently Asked Questions

• Can I make this dish ahead of time? Absolutely! You can mix the sauce and chop the veggies up to 3 days in advance. Store them separately in the fridge. When you’re ready, the cooking process will be super fast.
• Is this stir fry spicy? It has a very mild kick as written. The heat is totally customizable. Honestly, if you’re sensitive to spice, just leave the sriracha out. If you love heat, add more at the end or sprinkle on some red pepper flakes.
• What are some other easy meals I can make with these ingredients?This peanut sauce is a hero! Try it as a dressing for a cold noodle salad, as a dip for fresh spring rolls, or drizzled over grilled chicken skewers. It’s one of those healthy dinner recipes that keeps on giving.