Peanut Butter Stir Fry

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This Thai-inspired peanut chicken stir fry is packed with filling chicken and tender veggies topped with a creamy peanut butter stir fry sauce that comes together in minutes. It’s everything you want in a stir fry: quick, easy, and full of healthy ingredients. Serve with jasmine rice for a complete meal.

Prep Time10

Cook Time15

Total Time25

Course: Mains

Keyword: Peanut butter stir fry, peanut butter stir fry sauce, peanut stir fry sauce, stir fry peanut butter, stir fry with peanut butter

Servings:

Calories: 413kcal

Ingredients

For the stir fry:

2 tablespoons olive oil
1 1/2 - 2 pounds boneless, skinless chicken breast cut into bite-sized pieces
1 teaspoon coarse salt
black pepper to taste
1 head broccoli cut into florets (about 2-3 cups)
1 ½ cups sugar snap peas sliced or chopped in half
1 red bell pepper chopped (about ¾ cup)
1 can sliced water chestnuts
chopped fresh cilantro & chopped peanuts optional, for garnish

For the sauce:

1/2 cup peanut butter
3 tablespoons brown sugar or honey
2 tablespoons reduced-sodium soy sauce
2 tablespoon rice vinegar
2 tablespoons green or red curry paste
1 tablespoon grated fresh ginger
2 cloves garlic minced
2 teaspoons Sriracha sauce or 1 teaspoon crushed red pepper flakes
2 - 3 tablespoons water

Instructions

Prepare the sauce. In a small bowl, whisk together the peanut butter, brown sugar, soy sauce, rice vinegar, curry paste, ginger, garlic, Sriracha, and water. Adjust the water to achieve your desired consistency. Set aside.
Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked, about 6–8 minutes. Remove the chicken from the skillet and set aside.
Sauté the vegetables. In the same skillet, heat the remaining olive oil. Add the snap peas, red bell pepper, broccoli florets. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
Add the sauce. Return the cooked chicken to the skillet with the vegetables and add the water chestnuts. Pour the peanut sauce over the mixture and toss to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to warm through and slightly thicken.
Garnish and serve. Top with fresh cilantro and chopped peanuts before serving with a scoop of rice.

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