Thai Peanut Chicken

This recipe for Thai peanut chicken is a quick and easy stir fry with seared chicken and colorful vegetables, all covered in a homemade peanut sauce. Serve it with a side of rice for a complete meal that’s ready in less than 30 minutes!

I absolutely love Thai food but I’ve found that sometimes it can be hard to replicate the same flavors at home. Many Thai dishes call for ingredients like kaffir lime leaves, fish sauce, galangal and lemon grass which can be difficult to find at the grocery store. This Thai peanut chicken tastes like something you’d get at a restaurant but it doesn’t require any specialty ingredients!

The base for this Thai peanut chicken is super simple – it’s just seared chicken breast strips and vegetables. I used baby bok choy and carrots but you can absolutely change that up, other great options would be broccoli, bell peppers, zucchini or even eggplant. While your chicken and veggies are cooking, you can whip up the peanut sauce in the food processor in just a few minutes. I kept this peanut sauce on the mild side because I was feeding kids, but definitely up the amount of red pepper flakes if you prefer more heat.

After the chicken and veggies are cooked, pour the peanut sauce over the top, add some chopped peanuts and dinner is served! I put up a pot of rice at the same time as I start cooking the chicken to complete the meal. This Thai peanut chicken is a great way to make your own Thai take out without having to make a trip to a specialty store. And it’s also ready in 30 minutes, doesn’t get much better than that!

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Thai Peanut Chicken

This recipe for Thai peanut chicken is a quick and easy stir fry with seared chicken and colorful vegetables, all tossed in a homemade peanut sauce. Serve it with a side of rice for a complete meal that's ready in less than 30 minutes!

Course Dinner, Main Course

Cuisine Thai

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 403 kcal

Author Dinner at the Zoo

Ingredients

• 1 1/4 pound chicken breast , cut into 2 inch pieces
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 cup thinly sliced carrots
• 4 baby bok choy , cut into quarters
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon minced fresh garlic
• 1/3 cup creamy peanut butter
• 2 teaspoons fresh lime juice
• 1 teaspoon packed brown sugar
• 2 tablespoons soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped salted peanuts
• For serving: steamed rice (optional)

Instructions

1. Heat 1 teaspoon of oil in a pan over medium high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften.
2. Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.
3. Wipe out the pan with a paper towel.
4. Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.
5. While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired.
6. Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve.

Nutrition Facts

Thai Peanut Chicken

Amount Per Serving

Calories 403 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 6g 30%

Cholesterol 90mg 30%

Sodium 866mg 36%

Potassium 856mg 24%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 5g

Protein 39g 78%

Vitamin A 158.8%

Vitamin C 36.1%

Calcium 9.8%

Iron 10.3%

* Percent Daily Values are based on a 2000 calorie diet.

Things You’ll Need (or Want!)

Large Skillet I use this large deep nonstick skillet for stir fry; it’s big enough to hold enough meat and veggies to feed my family and it gets blazing hot so the chicken has a nice browned crust.

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Rice Cooker Get some rice going in your rice cooker as you start your Thai peanut chicken and you’ll have a complete meal in no time!

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Stir Fry Cookbook You can never have too many stir fry recipes and this award winning cookbook is one I’d definitely like to add to my collection!

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