Thai Peanut Chicken Stir-Fry

$- 1 lb boneless, skinless chicken thighs, sliced into thin strips - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup sugar snap peas, trimmed - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced The main ingredients set the stage for a tasty stir-fry. Chicken thighs give great flavor and juiciness. Red bell pepper adds color and sweetness. Sugar snap peas bring a nice crunch. Garlic and ginger create a fragrant base that enhances the whole dish. - ¼ cup creamy peanut butter - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon chili paste (adjust for heat preference) Seasonings are key to this dish. Peanut butter gives a creamy texture and rich flavor. Soy sauce adds saltiness, while honey or maple syrup adds a hint of sweetness. Rice vinegar brightens the mix, and sesame oil adds depth. Chili paste introduces heat; adjust it to your taste. - ¼ cup roasted peanuts, chopped - Fresh cilantro, for garnish - Lime wedges, for serving Garnishes make the meal pop. Chopped roasted peanuts add crunch. Fresh cilantro brings a burst of freshness. Lime wedges give a zesty kick when squeezed over the dish. These touches elevate the stir-fry, making it visually appealing and flavorful. {{ingredient_image_1}} Start by slicing 1 pound of boneless, skinless chicken thighs into thin strips. Thin strips cook faster and stay tender. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken. Stir-fry the chicken for about 5-7 minutes. You want it to be cooked through and lightly browned. When done, remove the chicken from the skillet and set it aside. This step ensures the chicken stays juicy. In the same skillet, add the sliced red bell pepper and sugar snap peas. You need about 1 cup of sugar snap peas and one red bell pepper. Stir-fry these for about 3-4 minutes. The goal is to keep them tender yet crisp. Then, add 2 minced garlic cloves and 1 tablespoon of minced fresh ginger. Stir these constantly for about 30 seconds until they smell great. This brings out the flavors in the dish. In a separate bowl, whisk together ¼ cup of creamy peanut butter, 3 tablespoons of low-sodium soy sauce, 2 tablespoons of honey or maple syrup, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of chili paste. Mix until the sauce is smooth and well combined. This sauce adds richness and a touch of sweetness to your stir-fry. Return the cooked chicken to the skillet with the veggies. Pour the peanut sauce over the top. Stir well to coat everything evenly. Cook for another 2-3 minutes to heat everything through. Finally, remove it from the heat and stir in ¼ cup of chopped roasted peanuts. This adds a nice crunch. Serve the stir-fry hot, garnished with fresh cilantro and lime wedges on the side for zest. Enjoy your delicious meal! To get the best flavor in your Thai peanut chicken stir-fry, focus on fresh ingredients. Use ripe bell peppers and crisp snap peas. Fresh garlic and ginger boost the taste. Always use creamy peanut butter for a rich sauce. A great sauce mix makes all the difference. Whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil. This combo adds depth and sweetness. Use a large skillet or wok for even cooking. Heat the oil over medium-high heat before adding chicken. Stir-fry the chicken until it turns golden brown. This step seals in flavors and keeps the meat juicy. Cook the veggies until they are tender but still crisp. This adds texture to your dish. Stir constantly when adding garlic and ginger. This keeps them from burning and losing flavor. Spice levels can change your dish a lot. Start with one teaspoon of chili paste for mild heat. Taste the sauce before adding more heat. If you like it spicy, add more chili paste. You can also add fresh chili slices while cooking. For a milder dish, skip the chili paste or use less. Always remember, you can add spice but can’t take it out! Pro Tips Use High Heat: Cooking on high heat helps to sear the chicken quickly, keeping it tender and juicy while adding a nice color. Prep Ingredients Ahead: Having all your ingredients prepped and ready to go will make the stir-fry process smoother and quicker. Customize the Veggies: Feel free to swap in your favorite vegetables like broccoli, carrots, or bok choy for a personal touch. Adjust the Spice: Modify the amount of chili paste according to your heat preference, or add fresh chili slices for extra kick. {{image_2}} You can easily make this dish vegetarian or vegan. Just swap the chicken for tofu. Firm tofu works best. Press it to remove extra water, then cut it into cubes. Stir-fry the tofu until golden. Use the same tasty peanut sauce. This keeps the rich flavor while making it plant-based. If you want, add some extra veggies like carrots or mushrooms. Besides chicken, shrimp is another great choice. Use peeled, deveined shrimp for a quick cook. Add them to the skillet after the garlic and ginger. Cook just until they turn pink. You can also try other proteins like pork or beef. Just slice them thinly and follow the same steps for cooking. Each protein brings its own twist to the dish. Feel free to mix up the veggies. Broccoli, carrots, and snow peas work well. Bell peppers add a nice crunch and sweetness. You can also add bok choy or zucchini for variety. Just remember to keep the cooking time short. You want the veggies to stay bright and crisp. This keeps your dish colorful and fun! After you finish your meal, let the Thai Peanut Chicken Stir-Fry cool down. Then, place any leftovers in an airtight container. Make sure to seal it well to keep out air. Store the container in the fridge. Your stir-fry will stay fresh for up to three days. To reheat, you can use the microwave or the stove. If you use the microwave, put the stir-fry in a safe dish. Heat it on high for one to two minutes. Stir halfway through to warm it evenly. If using the stove, add a little oil to a pan. Heat over medium, then add the stir-fry. Cook for about 3-5 minutes, stirring often until hot. You can also freeze your Thai Peanut Chicken Stir-Fry. Use a freezer-safe bag or container. Try to remove as much air as you can. This helps prevent freezer burn. Label the bag with the date. Your stir-fry can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge. Then, reheat using the methods above. If you need a peanut butter substitute, try almond butter or sunflower seed butter. Both options work well in this recipe. They have similar textures and flavors. Almond butter gives a nutty taste. Sunflower seed butter is nut-free and safe for allergies. You can also use tahini for a rich, creamy sauce. To make this dish gluten-free, use gluten-free soy sauce. Look for tamari, which is a great option. It has a similar taste to regular soy sauce. Make sure to check all other ingredients for gluten. Stick to fresh veggies and meats to stay safe. Yes, this stir-fry pairs perfectly with rice or noodles. You can serve it over jasmine rice for a classic touch. For a fun twist, try it with rice noodles or whole wheat noodles. Both choices soak up the sauce well and add more texture. Cooked chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember to label it with the date you cooked it. This blog post covers all you need for a Thai Peanut Chicken Stir-Fry. You learned about the key ingredients, the steps for cooking, and tips for the best flavor. We also explored tasty variations and proper storage methods. I hope these tips inspire you to make a delicious meal. Now, you have everything to create a dish that impresses. Enjoy cooking and sharing this flavorful stir-fry!$

Thai Peanut Chicken Stir-Fry

A delicious and quick stir-fry featuring chicken, vegetables, and a creamy peanut sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, sliced into thin strips
2 tablespoons vegetable oil
1 piece red bell pepper, sliced
1 cup sugar snap peas, trimmed
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
0.25 cup creamy peanut butter
3 tablespoons soy sauce (low sodium)
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon chili paste
0.25 cup roasted peanuts, chopped
to taste fresh cilantro, for garnish
to taste lime wedges, for serving

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the sliced chicken and stir-fry for about 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and sugar snap peas; stir-fry for about 3-4 minutes until they are tender yet crisp.
Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds until fragrant.
In a separate bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and chili paste until smooth and combined.
Return the cooked chicken to the skillet, then pour the peanut sauce over the top. Stir well to coat everything evenly and cook for another 2-3 minutes to heat through.
Remove from heat and stir in the chopped roasted peanuts.
Serve the stir-fry hot, garnished with fresh cilantro and lime wedges on the side for an extra zesty kick.

Notes

Adjust the chili paste for your preferred level of heat.

Keyword Chicken, peanut sauce, stir-fry, Thai cuisine