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Spicy Thai Peanut Chicken Stir-Fry

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A quick and easy homemade dinner featuring tender chicken and crisp vegetables tossed in a creamy, spicy Thai peanut sauce. Perfect for busy weeknights or impressing guests with bold flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil (or peanut oil for extra flavor)
  • 1 red bell pepper, sliced thin
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 green onions, sliced diagonally
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1–2 teaspoons sriracha or chili garlic sauce
  • 1 tablespoon fresh lime juice
  • 1/4 cup warm water
  • Optional garnishes: chopped roasted peanuts, fresh cilantro leaves, extra lime wedges

Instructions

  1. Slice the chicken breasts into thin strips about 1/4 inch thick. Julienne the carrot, slice the bell pepper, trim snap peas, mince garlic, grate ginger, and slice green onions.
  2. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, lime juice, and warm water until smooth and creamy. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken and set aside.
  4. In the same pan, add a splash more oil if needed. Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  5. Add carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  6. Return chicken to the pan with vegetables. Pour peanut sauce over and toss gently for 1-2 minutes until sauce coats everything evenly and bubbles slightly.
  7. Stir in sliced green onions and cook for another 30 seconds.
  8. Serve hot over steamed jasmine rice or noodles. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.

Notes

If sauce thickens too much while cooking, add a splash of warm water to loosen it. For extra tender chicken, marinate in soy sauce and cornstarch for 10 minutes before cooking. Avoid overcrowding the pan to keep vegetables crisp. Adjust sriracha to control spice level.

Nutrition

Keywords: spicy, Thai, peanut chicken, stir-fry, quick dinner, easy recipe, homemade, vegetables, peanut sauce

Find it online: https://sagestirs.com/spicy-thai-peanut-chicken-stir-fry-recipe-easy-homemade-dinner-with-crisp-vegetables/