Description
This Thai Peanut Chicken Stir-Fry is a creamy, crave-worthy dinner packed with bold flavor, tender chicken, and a sweet-spicy peanut sauce—all ready in 30 minutes!
Ingredients
4 boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sriracha (adjust to taste)
½ cup coconut milk (or regular milk)
1 tablespoon lime juice
1 teaspoon sesame oil
2 tablespoons chopped peanuts (for garnish)
2 tablespoons chopped fresh cilantro (for garnish)
Steamed rice or noodles, for serving
Instructions
Cook the Chicken: Heat oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook 6–7 minutes per side, until golden and fully cooked. Remove and slice.
Sauté Aromatics: In the same skillet, add garlic and ginger. Sauté for 1–2 minutes until fragrant.
Make the Sauce: Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk. Stir and cook 2–3 minutes until smooth.
Finish the Sauce: Stir in lime juice and sesame oil. Taste and adjust—more honey for sweet, more sriracha for heat.
Combine: Return chicken to the skillet and toss with sauce to coat.
Serve: Spoon over rice or noodles and top with chopped peanuts and fresh cilantro.
Notes
Use chicken thighs for extra juiciness.
Add steamed veggies like broccoli or snap peas for a full meal.
Leftovers keep well in the fridge for 2–3 days—great for lunch!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg