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Something you should know about my husband: He married me for a stir fry. Chicken Stir Fry with Thai Peanut Sauce to be specific.

Chicken Stir Fry with Thai Peanut Sauce

This chicken and Thai peanut stir fry sauce recipe is both the reason one of the reasons Ben married me—the first time I made it, he demolished the entire pot, collapsed into a food coma, then proposed two weeks later—and my way of sharing my appreciation for Ben.

Regular readers have gathered a few pieces of dirt on Ben:

  • He eats an amount appropriate only for a baby elephant.
  • He has a bizarre and infuriating ability to resist most sweets (including addictive salty-sweet pretzel chocolate chip cookies).
  • He slept under a Superman comforter all four years of college—and still would if I allowed it.

What is not obvious in my posts is how much Ben contributes to Well Plated.

  • He proofreads posts.
  • Waits patiently for breakfast as I photograph Overnight French Toast Bake Supreme.
  • AND endures the endless question of “Which photo looks better: this one or this one?”

Ben is my blog’s most loyal fan, and I cannot imagine running this site without him.

Chicken Stir Fry with Thai Peanut Sauce on a plate sitting on a green table linen with a fork.

5 Star Review

“I cooked this for my family a few nights ago. My dad went back for thirds and had it for leftovers the next day. I think that says it all.”

— Ellie —

I originally posted this recipe for chicken stir fry with Thai peanut sauce during a time I was shooting my food photos with a flip phone beneath the light emitted from our microwave (true story.)

Today’s recipe is unchanged from the original (only the photos have been updated) because the original is already worthy of a diamond engagement ring. Literally.

If you end up loving this recipe (as much as Ben does) check out my Well Plated Cookbook where an updated version of this man-bait of a stir fry lives.

How to Make Chicken Stir Fry with Thai Peanut Sauce

A peanutty rich sauce, with layers of complex flavor, this stir fry is zippy, sweet, sour, fresh, and spicy all in one magical taste bud-blowing bite.

The Ingredients

  • Chicken. We love chicken for this recipe in our house. You could certainly swap for tofu, beef or even shrimp if you prefer.
  • Peanut Butter. The base for this addictive, rich, and creamy sauce.
  • Brown Sugar. Just enough to sweeten the sauce and make it taste like your favorite takeout recipe (this Instant Pot Teriyaki Chicken is one of my favs).
  • Soy Sauce and Rice Vinegar. This dream team adds salt and acidity to the otherwise sweet sauce.
  • Fish Sauce. Don’t let the fish sauce freak you out—it adds a savoriness that makes our Thai peanut stir fry sauce taste extra…Thai. It’s legit, trust me.
  • Red Curry Paste. Brings depth and lots of spice to the dish. It’s a staple ingredient in in Thai recipes (like this Coconut Curry) that you can find in the Asian food aisle of most grocery stores.
  • Ginger and Garlic. A dynamic duo that’s essentially…essential in all great stir fry recipes.
  • Red Pepper Flakes. For just the right amount of heat to add some zip.
  • Vegetables. Choose your favorite mix of fresh or frozen veggies.
  • Mushrooms. I love the meatiness and flavor fresh mushrooms give this dish.
  • Cilantro & Peanuts. The perfect garnish that adds color, freshness and crunch to every bite.
  • Brown Rice. Or swap for cooked quinoa or whole-wheat spaghetti noodles.

The Directions

  1. Combine and mix the sauce ingredients.
  2. Sauté the onion and garlic and then cook the chicken. Remove the meat from pan and set aside.
  3. Add remaining vegetables and mushrooms and saute until tender-crisp.
  4. Return chicken to pan, add the sauce, and toss to coat. Cook until heated through and then stir in peanuts and cilantro.
  5. Serve over prepared brown rice, quinoa, or whole wheat spaghetti. Garnish and ENJOY!
Chicken Stir Fry with Thai Peanut Sauce on a white plate garnished with peanuts

Chicken with Thai Peanut Stir Fry Sauce

4.87 from 44 votes
This easy, healthy chicken with Thai peanut stir fry sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 6 servings


  • 2/3 cup creamy peanut butter
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 3 tablespoons reduced sodium soy sauce divided
  • 1 tablespoon  fish sauce
  • 3 tablespoons  red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons red pepper flakes divided
  • 4 tablespoons extra-virgin olive oil divided
  • 2 tablespoons minced garlic about 6 cloves
  • 1 medium onion thinly sliced
  • 12 ounces boneless, skinless chicken breast (about 2 breasts), cut into 1/2-inch
  • 28 ounces frozen mixed vegetables of choice, thawed (or substitute fresh)
  • 10 ounces fresh mushrooms, sliced (or substitute any fresh or frozen, thawed vegetable)
  • 1/2 cup unsalted dry roasted peanuts, chopped, plus additional for serving
  • 1/2 cup chopped fresh cilantro plus additional for serving
  • Prepared brown rice, quinoa, or whole wheat spaghetti, for serving


  • In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
  • In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
  • Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
  • Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
  • Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.


  • Thai red curry paste and fish sauce are widely available at most grocery stores in the Asian food aisle.
  • To Store. Keep leftover Chicken Stir Fry with Thai peanut sauce in the refrigerator for up to 1 week or freeze for up to 2 months.


Serving: 1(of 6) without rice or quinoaCalories: 548kcalCarbohydrates: 42gProtein: 29gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 36mgPotassium: 1016mgFiber: 10gSugar: 15gVitamin A: 8386IUVitamin C: 19mgCalcium: 92mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I cooked this for my family a few nights ago. My dad went back for thirds and had it for leftovers the next day. I think that says it all. :)5 stars

  2. This is my husband’s favourite dish! I sometimes add a can of coconut milk, but it is delicious as is! He proposed to me after only 3 short weeks of meeting, but he says it would have been sooner if I had made this for him haha.5 stars

  3. Hi Erin. I’m having company this week and am going to make this dish. Do you recommend making it a day ahead if I’m short on time?

  4. I’ve made this recipe about 6 times now because it is just that good! I’m so impressed with the flavor, level of spice and how you can add in different veggies every time to change it up! Love love love. Flavor 1000/105 stars

  5. Hi Erin! Thanks for the recipe – I am planning on making it today and was wondering if you have any substitutes for the ginger and vinegar in the recipe?


    1. Hi Summer! I’ve only tested the recipe as written. I know others have used white wine vinegar in place of the rice vinegar. If you decide to experiment, let me know how it goes!

  6. Hi Erin! Is it possible to substitute red curry paste with green curry paste? I still have a full tub of green curry paste in my pantry and am a bit hesitant to buy a red one just for one recipe. Do you think green would work? Thank you!

  7. Holy deliciousness, Batman. I made this with frozen veggies (thawed and pat dry as the cookbook says) and devoured it. It is so, so good – this will not keep for leftovers. You’ll eat the rest out of the pan because it is irresistible! I love well plated recipes (been making the tikka masala for years), but this one takes the cake! This is going to be a weekly staple for us!5 stars

  8. I love eating this type of food, my husband, not so much, so we have never cooked anything like this at home. I followed your recipe and it was DELICIOUS!!!! It will now be a staple dinner at our house! Thank you for sharing this recipe!5 stars

  9. Unfortunately this was way too peanut buttery for us. I love peanut butter and even felt it was too overpowering. We tried to fix it by adding more curry and soy sauce, which did help a little. Thank you anyway. At least we had a healthy meal.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Aly. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  10. Hi Erin,
    I’m eager to try this, but a while back I copied your recipe for crispy tofu which includes freezing it first. Would this recipe benefit from the extra steps that would require, or will it taste better with the directions as is?

    1. Hi Rhonda! This recipe actually calls for chicken. Are you hoping to swap it for tofu? If so, you could utilize one of my tofu preparation methods and add the sauce after.

  11. Not sure what went awry for me with this dish as I love Erin’s recipes and have made great use of The well Plated Cookbook, but something was amiss for me here. I love spicy food but this was off the charts flaming hot and difficult to enjoy…this coming from a girl that adds hot sauce to everything! I am assuming that the brand of Thai chili paste I used may be the culprit, (Mekhala), as nixed the Chile flakes. I would welcome advice…. In the mean time, On to “On Purpose veggie Burgers with Roasted Red Pepper Sauce!!”3 stars

  12. As a peanut butter and Thai peanut sauce lover, what can a vegetarian substitute fish sauce with? I’ll make the protein be tofu. I’ve been air frying tofu recently but can’t wait to try your method.

    1. Hi Julie, I’d first try a vegan fish sauce, or increase the soy sauce or maybe try tamari sauce. Hope this helps!

  13. The nutrition makes no mention of Sodium content. I know it has to be very high. Can you please tell me how much per serving?

    1. Hi Jan! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  14. Great recipe! I lightened it up by using peanut butter powder, reconstituted, and eliminated the sugar. And I increased the ginger, because we love it. Delicious! One question, though. Why do you divide the soy sauce and red pepper flakes?

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