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

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 The Law Student’s Wife, and I’m not just talking about its title. (PS. Want to know why I named my blog “The Law Student’s Wife”? Read about it here.) From proofreading posts, to waiting patiently for breakfast as I photograph Overnight French Toast Bake Supreme, to enduring 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 Peanut Sauce 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. I never asked Ben what he thought about my starting, then growing, then further growing a food blog, but he came along for the ride, and he has been my biggest supporter since.

Chicken Stir Fry with Thai Peanut Sauce. A quick and easy dinner that's packed with flavor!

Chicken Stir Fry with Thai Peanut Sauce

As an appetizer to our Chicken Stir Fry with Thai Peanut Sauce, I have for you an appreciation post: My interview with Ben, the guy I’m lucky enough to sit beside at dinner, and my (and my blog’s) better half:

What is your favorite blog (besides The Law Student’s Wife, of course)?

  • DealBook. {Note for anyone not in law school: DealBook is a mergers and acquisitions news page posted by The New York Times…This is the moment Erin began to understand what it would be like being married to a lawyer.}
  • Daniel Wendt. {Background: Daniel is a current U.S. Peace Corps Volunteer in the Domican Republic, the country where Ben served in the Peace Corps. Ben enjoys reminiscing about the cultural idiosyncrasies of life in the DR, as well as a formative time in his life that was dedicated to direct service. Apparently dishes do not count as direct service.}

What is your favorite of Erin’s blog props?

  • No one prop in particular, but I do get a kick out of the fact that all of the props sit out in the open in our 500-square foot apartment. {Diagnosis: Chronic lack of closet space.}

What is the weirdest thing you have seen Erin do for a blog post?

  • Bake two, 10-serving Peanut Butter Chocolate Chip Cakes in the same day because the first recipe formula “wasn’t quite right.” Watching her climb all over our furniture to get “above” shots is pretty entertaining too.

If you could have your own blog what would you call it?

  • “The Law Student’s Better Half.” {Ben’s better half baked him one of his rare sweet tooth soft-spots for this answer—his grandma’s oatmeal chocolate chip cookies.}

What do you do for a living and what are your hobbies?

  • Occupation: Please reference blog title.
  • Hobbies: Please reference blog title.

Has Erin ever asked you to do crazy things for her blog?

  • Continually evaluate which of two pictures is the best. Without fail, the two pictures look exactly the same.
  • Haul 8 pounds of squash home from the farmer’s market.
  • Haul props, photography equipment, a giant wood board, and grated cheese outside to shoot Lemon Asparagus Pasta.
  • When Erin first started blogging, I’d regularly wait 50 minutes to eat dinner because she had to take pictures of it first.
  • Try dishes I initially thought sounded awful: Roasted Butternut Squash Pizza {Editor’s note: This is now one of Ben’s favorite dishes, as long as Erin calls it “squash flatbread” and not “squash pizza.”}; Quinoa, Chickpea, Almond Salad. {Another note: Ben can now pronounce “quinoa” all by himself}.
  • Rush to the store to buy birthday candles immediately so Erin cold to shoot the pictures for Banana Cake with Coconut Cream Cheese Frosting while she was in the midst of cooking several dishes. {Editor’s note: Erin was also not in the mood to go to the store.}

What’s your favorite recipe from Erin’s Blog?

  • Chicken Stir Fry with Thai Peanut Sauce! Runners up: Any homemade pizza; Zucchini Waffles. {Mental picture: Erin did a hip-wiggle happy dance when Ben gave this answer. Veggie sneak triumph.}

What types of recipes do you wish Erin made more of?

Did you really marry Erin for the Chicken Stir Fry with Thai Peanut Sauce?

  • No. I also married her for…her boiled lima beans. {Editor’s note: Ha! It was my—er, Erin’s— irresistible charm and girlish figure.}

I originally posted the 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 for Chicken Stir Fry with Thai Peanut Sauce is unchanged from the original, because the original is already worthy of a diamond engagement ring. Literally. Only the pictures have been updated, in hopes of enticing you to try this man-bait of a stir fry!

Chicken Stir Fry with Thai Peanut Sauce

Our sauce is peanutyy and rich, with layers of complex flavor. It’s zippy, sweet, sour, fresh, and spicy all in one magical taste bud-blowing bite. Don’t let the fish sauce freak you out—it adds a savoriness that makes our Chicken Stir Fry with Thai Peanut Sauce taste extra…Thai. It’s legit, trust me. My husband married me for this Chicken Stir Fry with Thai Peanut Sauce, remember?

In appreciation for Ben the law student, my inspiration, and the supporting force behind The Law Student’s Wife, I give you the secret to a happy marriage: Chicken Stir Fry with Thai Peanut Sauce.

Chicken Stir Fry with Thai Peanut Sauce

Chicken Stir Fry with Thai Peanut Sauce

4.94 from 32 votes
A richly flavored, easy, and healthy chicken stir fry in a spicy Thai peanut sauce. Feel free to use any vegetables you have on hand. Vegetarians or vegans may omit chicken or substitute tofu, and when served with quinoa or millet, this stir fry is gluten free. Be careful to whom you serve this stir fry—the recipe's author loved it so much, he popped the question two weeks after tasting it!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 - 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. Store leftover Chicken Stir Fry with Thai peanut sauce in the refrigerator for up to 1 week or freeze for up to 2 months.

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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. Love the interview with Ben–so cute!! And this recipe sounds amazing, wonder if I can get ANOTHER ring out of my hubby?!

  2. How does anyone have the ability to resist sweets? I say he’s not human! Super cute…loving these posts and this stir fry!

  3. What a nice post! :)

    And this dish looks so good! Bookmarked for next week. We’re on an Asian food kick. :D

    1. I bookmarked yours too! I love trying new chocolate chip cookie recipes, and yours looks perfect. Plus, I relish any excuse to bust out my kitchen scale :)

  4. I love love love this post, it was so funny! And the interview was hilarious, you both are so cute!
    And wow, this stir fry looks amazing. That peanut sauce looks beyond amazing :D

  5. you guys are both too adorable..My boyfriend is not much of a peanut sauce person but certainly has a sweet tooth. I love anything with peanuts though.

  6. Ben sounds absolutely adorable. You two seem like that adorable couple that I would want to hang out with and go to concerts with and open bottles of win with! :)

  7. Oh Em Gee. That looks FAB! I want to jump through the computer and EAT IT!

    PS… I climb furniture to get the BEST shot too! HAHA ;)

  8. Good golly, good gawsh – You and Ben are not only simply adorable but so incredibly supportive of each other – And this recipe – good golly good gawsh! Love the flavor and texture explosions going on in it!

  9. This was such a sweet interview!!! Loved it. This stir fry looks crazy delicious!!! Also– in the future feel free to send me all desserts the sweet tooth resisting husband turns away.

  10. First of all.. that stir fry looks so appealing – like, I want to eat it now! I also want to see a picture of how you store your props. I think it would be so hard to keep a stash of blog props in a small space. Mine end up sprawling all over the basement.

    1. Picture an industrial shelf…with a million linens and a few tiny little plates shoved underneath it. I need a better system–I HATE ironing, and they get wrinkly all the time!

  11. I love this and love the pic of you two goofing around. The comment about curry stinking up your apartment for 10 days straight made me laugh! And I am totally making this recipe, we love Thai food!!

  12. My favorite answer was choosing between photos that inevitably look exactly the same! HA! I do the same thing to my husband all the time. Better 1…or 2? :) Most of the time he can’t tell the difference, then he picks one, and I’m all, Really? That one? LOL…our hubbies really put up with a lot! Bless them!

    On another note, this dish looks positively FAB. I’m pinning and making this ASAP!

  13. Stir fry is one of my weeknight go-to’s and I feel like I’ve been looking for a new version for a while, but still end up with the same thing. LOVE this stir fry…and pretty much anything with peanut sauce!

  14. I want this for dinner. AND awesome answers. So smart and funny. My favorite is the detailed response to the weirdest thing question!!

  15. Ok. First up – you guys are so freaking cute!!! Now, onto the stir fry! I neeeeeeeeed it. Also, please move to NYC so we can be real life besties!!!

  16. This is one of the most fun posts I’ve read in a long time. Guys opinions crack me up … because they usually make sense:) That stir fry looks legitimately addicting!

  17. Love the answers, too sweet! Love the stir-fry too, my hubby loves thai food, this would go over really well here!

  18. This stir fry looks delicious! We do a lot of stir fries here but my husband is usually in charge of them. Which is a welcome break sometimes. Love your post! You two are adorable!

  19. I can see why this dish would be proposal worthy! Wow! I love the descriptions of the way food bloggers take pictures! Great post!

    1. You are so sweet! Thanks Nikki. It does get a little tight around here sometimes, but since Ben has relinquished 80% of the closet space, we make it work ;-)

  20. So fun!! Adorable couple and Paul, too, can resist sweets like it’s his job. I wish I had that kind of willpower!

    1. Same here Cassie! Seriously, how do these guys do it? I can’t trust myself within 50 yards of anything with sugar, lol

  21. Oh my goodness, you two just make me smile from ear to ear. I loved learning a bit more about your relationship. It made me want to do something similar on my blog. And this stir-fry? I can see why it won him over. I’m sold!

  22. I love his answers, and that he helps you so much. Plus you guys are SO cute together! I’d marry you for this stir fry, just sayin’. ;)

  23. Cute! You and Ben make quite the cute pair. :-) (And I’m so glad to see THE stirfry the same week I made THE tacos!)

  24. This dish looks worthy of a proposal! Yea it took my husband years to develop the sweet tooth he has today :) it’s fun seeing how all the husbands answered the questions and it’s great getting to know everyone.

    1. Couldn’t agree more Diane! And I hope mine grows a sweet tooth soon–I need help finishing off all of my baked goods!

  25. What a great post! I love the idea of interviewing your hubs!
    This look amazing and if I make it and shortly there after get engaged, you will be the first to know. Saving this recipe now!

    1. Thanks a million! And yes, you have to let me know if you wind up with a ring shortly after making it. Then we’ll KNOW this stir fry has serious marital power, haha.

  26. This was such a funny read, Erin! Loved learning more about you two and his role in your blog! Sounds like he is just crazy about you. If I had someone as good of a cook as you, I would be too! ;) Unfortunately, my better half only knows how to microwave Hot Pockets…. boo. I love him still!

    1. Too funny Georgia. Your better half must REALLY appreciate you then. And Ben’s cooking specialty is stir fry from a bag (most of the time), so you are not along in that department!

  27. Love your hubby’s answers, so funny! And this stir fry looks amazing! In love with your photography:)

  28. AWWW, so sweet! I loved reading this!

    I cracked up at the ‘less curry’ comment. Our house always smells like food, but hey, we eat well :)

    1. Thanks lady! And I’d take smells over a lack of good food any day of the week. Not sure our neighbors feel the same way, but if they have a problem, they are welcome to come over for some stir fry :)

  29. Awww you guys are too cute! (And both very good looking, your babies will be perfect!!) I loved reading this interview. I think the worst thing for our boys is probably having to wait soooo looonnng before they can eat so we can take pictures. Torture! But at the end, I’m sure they appreciate the dish even more ;)

    1. Marie, you totally made me laugh with this comment! I have finally gotten better with trying to make the food ahead (so we can eat on schedule-ish), but I still make Ben eat all of the “ugly cookies” so I can photograph the pretty ones instead, lol.

  30. So much fun to read, Erin! And I totally forgot – YES, “which picture looks better?”!!!! I know I must drive my husband nuts with those! He regularly gets emails from me while he’s at work with pictures attached. Oh, the things our hubbies endure! ;)

  31. You and Ben are so cute! How sweet that he is so supportive. And this dish looks fantastic–tasty, healthy and easy is always the best combo. :)

  32. I wish I knew about the appreciation posts sooner, I would’ve joined in the warm fuzzies!!! Ah, blogger husbands are the best sort of men. Continually patient, encouraging and long-suffering in the ‘wait whilst I take this photo’ department. Ben is awesome. Thanks for sharing his Q&A and the winning stir-fry recipe! xx

    1. Thanks so much Sharon! Ben and I had a lot of fun with the interview, and I bet your hubby would love this stir fry too!

    1. lol Liz–it IS lengthy isn’t it? Though the sauce has a lot of ingredients, they stir together quickly and the resulting flavor is totally worth it! Thanks so much for your kind words about Ben and me too. Wishing you a wonderful Thanksgiving filled with blessings and those you love!

    1. Alyson, this makes my day! This recipe is one of our absolute favorites, and I’m so happy you enjoyed it too. Thanks for trying it and for taking time to share your comment. Have a great day!

  33. DELISH! Loved this sauce! Thanks for sharing, moved from my “recipes to try” board to “made it, loved it” Will be repeating soon, probably in larger quantities so I can freeze it :-)

    1. Marie, this makes me so happy! I’m honored to have a space on your “made it, loved it” board. I always mean to make extra too, but we eat the leftovers so quickly, none have made it to our freezer yet. Thanks for the inspiration. Maybe I will do a triple batch :-)

    1. Thank you so much! This was one of my favorite posts to write. I hope you and your family love the recipe!

  34. Thank you for the recipe. I made it today for lunch but used tofu instead of chicken. It tasted ah-mazing, like a real Thai restaurant. Yum!!5 stars

    1. I’m so excited to hear that Jessica! Thanks so much for trying the recipe and letting me know. PS. I love making this with tofu too!

  35. This is so amazingly delicious. I had some leftover sauce in the bowl and I licked it clean. Definitely deserving of a proposal5 stars

    1. Hooray! It is one of our favorites too :) Thanks so much for trying the recipe and letting me know how it turned out!

  36. Absolutely LOVE this post Erin! Not only the sweet appreciation to Ben, but the recipe! OMG does this sound amazing, can’t wait to make it this week :)

  37. I realize this is an older post, but soy sauce is actually borderline on whether or not it is gluten free. Depending on how it is fermented. Those with allergies or celiacs might want to use caution.

  38. What kind of peanut butter do you use? All natural such as Brad’s unsalted/unsweetened? Or a typical brand such as skippy?

  39. I love this recipe! A few notes from my mistakes/preferences … I don’t like fish sauce so I just added another tbsp of soy sauce. And I accidentally bought red chili paste instead of red curry paste, and it still tastes great either way.  Also, for future recipe posts that have a long intro, it’s nice to put a “skip to the recipe” link for folks that want to use this again and again without a lot of iPad scrolling. Thanks!!

  40. Hi! This turned out delicious! Only thing is- it was SPICY! Do you think if I toned down the chilli flakes, that would tame it? It might have been the red curry paste as well but with only 3 tbsp it should be ok. 
    Will definitely be making again! 

    1. Hi Loni! I’d suggest omitting the chili flakes next time. You can always sprinkle them on after if you want more heat. You could reduce the red curry paste too, but that’s a big part of the flavor background, so I’d leave as much of it in as you can handle. I hope you love round 2! Thanks for trying the recipe and letting me know how it turned out.

  41. Hi!  Frist time to your blog…great post!  
    I was thinking of making this for my family this week, but I’m worried about the curry paste for my girls.  Is there a mild version?  Or should I just scale it back?  I often omit extra spice and then the hubs and I spike ours with sriracha.  I just don’t want to ruin the flavor profile.  Love me a good peanut sauce!

    1. WELCOME STACI! I’m so happy that you are here :) If you are worried about spice, I’d start by reducing the curry paste to about 1/2 the original amount, then taste the sauce prior to adding it to the stir fry—you can always add more if you like. The red pepper flakes also add a bunch of heat (far more than the curry paste), so I’d leave that out or reduce it significantly, then just add it closer to the end or to individual servings. I hope that helps and that you love the recipe!

  42. So I’ve never tried making peanut sauce before. Had to make some alterations, ground ginger instead of fresh, regular soy sauce, green curry paste instead of red, stir fried the veggies in white wine vinegar, peanut butter and brown sugar, but by the old gods and the new this is the tastiest thing I have made in quite some time. Thank you so much. 5 stars

    1. Bailey, I’m thrilled to hear how much you enjoyed this!!! Thanks so much for trying the recipe and sharing your review.

  43. The recipe looks absolutely yummy! I do have one concern/question. As a vegetarian, I am wondering if fish sauce is actually made of fish or if it is simply a sauce used in cooking fish. If it does contain fish, do you have any recommendation for what to use in place of the fish sauce?

    1. Hi Mark! Fish sauce does contain fish. I would suggest substituting a smaller amount of light soysauce. You can always taste and add more. I hope you enjoy the recipe!

    2. What’s the logic behind adding the remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes in step 4 (versus just adding it into the sauce in step 1)?  

      1. Hi Kaitlin! These additions aren’t mixed in with the reserved peanut sauce, so you can add them at the end to further adjust the dish to your tastes. I hope you enjoy the recipe if you try it!

  44. Have you ever used PB2 instead of peanut butter? I’m wondering about the results. Your original recipe is SO GOOD. I don’t want to ruin anything. 5 stars

    1. Hi Erin, the peanut butter is needed to give the sauce its body and texture, so I wouldn’t recommend the powder in this case. I’m glad to hear you enjoy the recipe!

  45. This recipe is sooo delicious I made it exactly except I cut the red pepper flakes in half it still had a bite (hubby doesn’t like it too hot)  I have to tell you Erin this is the 3rd recipe I have made from your blog and everyone of them has been outstanding thank you so much!!!?5 stars

    1. Susan, I’m so glad to hear you’ve had success with my recipes! I hope you continue to find some new favorites. Thank you for taking the time to share your review and tweaks to this stir fry!

  46. My husband LOVES this. Even I enjoy it, and I am not a big fan of peanut sauces. It has been in our regular dinner rotation for years, so I thought I would finally leave a review (just made it for dinner tonight). I don’t add the cilantro or peanuts at the end. I find the sauce is so flavorful that the cilantro does not make a difference to the flavor of the dish. Omitting the peanuts is just a personal preference.5 stars

  47. This chicken stir fry with thai peanut sauce definitely looks yummy! I love your recipe cuz it contains healthy ingredients! Thanks a lot for sharing!5 stars

    1. Hi Amanda, I began adding nutrition estimates to my recipes in 2016, but unfortunately it is too time consuming to go back and add them to recipes I posted before that time. You can actually calculate the calories for free at (which is what I use) or another online calculator. I hope that will be a helpful resource for you!

  48. Absolutely love your creative idea with chicken stir fry with thai peanut sauce! Can I post it on my blog? Thanks for sharing Erin!5 stars

    1. Thanks Kara! You may post a link to the recipe on your blog, but I ask that you do not repost the recipe ingredients or directions.

  49. I always have high hopes, but have never liked any Asian food that I’ve made at home and I’m always disappointed. This, however, was AMAZING! My husband loved it too. I used brown rice noodles and mixed them right in.
    Thank you so much!5 stars

  50. Wow. This chicken stir fry with thai peanut sauce looks is a pure combination of taste, I love healthy food.5 stars

  51. Hello Erin, I made this lastnight for my meal prep. It turned out so good. I added sugar snap peas as well, and they work so well with this dish!5 stars

  52. You know what they say the fastest way to a man’s heart is through his stomach. This recipe is simply bursting with flavor and the peanut sauce elevates the dish to a whole new level!

  53. I love anything with peanut ! I love something that comes together quickly and has this much flavor! Thanks for the recipe! Pinning!5 stars

  54. That seems like a lot of peanut butter and brown sugar! Is this sauce for more than one use? Could I reduce the amount of pb and sugar?

    1. Hi Kim! Both the peanut butter and brown sugar help give the sauce its body and texture. I wouldn’t recommend reducing them by much, if at all. The stir fry and the sauce will yield about 4-6 servings worth. I hope this helps!

  55. chicken stir fry with thai peanut sauce is so tasty and healthy food. its ingredients are useful for health. i like it and it looks so fantastic.5 stars

  56. I made your recipe and I followed through with all your ingredients, but I made two small adjustments. First, I replaced the olive oil with roasted peanuts oil…it just made more sense to me. The second adjustment was to use less sugar. 1/4 cup of sugar is 32g, which is a lot. I used 20g instead. Will test the recipe with even less the next time I’m making this, see if it throws off its balance.
    I served it over kelp noodles and it was perfect. My partner and I had two big bowls of it.
    It was so good that I will incorporate it into my cooking repertoire. Thank you for sharing!!5 stars

  57. Wonderful recipe Erin. Your chicken stir fry with Thai peanut sauce
    looks ravishing, and I love the fact that it contains healthy ingredients. Thanks a lot for sharing, and I hope you and Ben stay happy forever.

  58. This was GREAT, I doubled the recipe for our household of 6 and had enough leftovers to give my sister in-law and her 3 member family.  I did not double the red pepper flakes and it was plenty spicy for us.  This will be added to the regular dinner rotation for sure!5 stars

  59. OMG – this is sooooo good, it is going on our SFG list – and there are only a handful of recipes on that – and so easy too!!! Thank you!!!5 stars

  60. This Thai peanut stir fry is mine and my husbands favorite meal. I love how delicious it is, I honestly think it’s just as good as going to my local Thai take out place. I do half the amount of red curry paste and just sprinkle in the red chili peppers because my husband can’t handle spicy but the first time I used the whole amount and we both still loved it. Not a difficult meal and also the left overs taste amazing the next day for a quick lunch meal at work. 5 stars

  61. Hey Erin! I made this recipe last night and was super happy with the way it turned out. Thai peanut dishes are my favorite and your flavors did not disappoint, especially with the beautiful mix of veggies! Will definitely be making again.
    I also had a question that maybe you’ll be able to answer. Both my chicken and veggies generated a ton of liquid, which I expected, but it made it quite tricky to get the veggies nice and crispy when liquid kept coming out. I did try to drain the wok into the sink, but when I put them back onto the stove, they just produced more liquid. I’ll also add that I used fresh veggies, not frozen, so not sure if that makes a difference. Any tricks to getting them crispy when trying to combat so much moisture? Thanks so much for your help!5 stars

    1. I’m SO happy that you enjoyed the recipe, Nicola! Thank you for sharing this kind review! Make sure you don’t overcrowd the pan while you’re cooking, and if you’ve recently washed any of your vegetables, make sure to pat them dry before adding them to the pan. I hope this helps!

  62. Adding this one to our list of favorites! Creamy peanut sauce with a little bit of heat, juicy chicken, saucy noodles, and lots of veggies to fill us up and balance out the meal. When you gladly choose to eat another bite with broccoli instead of chicken, you know the recipe is a keeper!5 stars

  63. This is such and amazing dish! The chopped peanuts and fresh cilantro give it a perfect balance! I substituted red chili sauce for curry paste (only because I didn’t have it on hand) and it was still delicious. I’ve made several of Erin’s recipes and they are all wonderful.5 stars

  64. I’m looking for a way to do a quick stir fry and use up some peanut satay cooking sauce . Could I use a prepared commercial,brand instead of your recipe for the sauce. I know it won’t be as tasty but I am trying to use things up

    1. Hi Elaine! I’ve only tested the recipe as written, so you’d be experimenting. I hope you enjoy the recipe if you decide to try it!

  65. So Delicious!! Even our 1year old & 3year old
    Children loved it :) ’ Thank for sharing – will
    Definitely be making again soon’5 stars