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

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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:

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 havebeen 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 certain 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 Teryaki 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. Saute 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 Stir Fry with Thai Peanut Sauce

Chicken with Thai Peanut Stir Fry Sauce

4.94 from 33 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 mins
Cook: 20 mins
Total: 30 mins

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!

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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

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