How can I make the chicken more tender?

Several techniques ensure tender chicken in your Thai peanut chicken stir fry: Slice thinly against the grain : This shortens muscle fibers. Don't overcrowd the pan : Allows for searing instead of steaming. Cook quickly over high heat : Seals in juices. Avoid overcooking : Remove chicken as soon as it's cooked through. Velveting (optional) : Marinate chicken briefly in a mixture of egg white, cornstarch, and rice wine before stir-frying for exceptionally tender results.

My peanut sauce is too thick/thin. How do I fix it?

Too thick : Whisk in warm water, 1 teaspoon at a time, until desired consistency is reached. Too thin : Simmer gently in the pan for an extra minute or two to reduce and thicken. Alternatively, whisk in a tiny bit more peanut butter (off heat).

Can I make this recipe gluten-free?

Yes, easily! Make these substitutions for a gluten-free Thai peanut chicken stir fry: Use tamari or certified gluten-free soy sauce instead of regular soy sauce. Ensure all other packaged ingredients (like peanut butter or vinegar) are certified gluten-free if needed for severe allergies.

What can I serve with Thai Peanut Chicken Stir Fry?

This dish pairs well with several bases: Rice : Jasmine rice is traditional and complements the flavors perfectly. Noodles : Rice noodles, soba noodles, or even spaghetti work well. Quinoa : A higher protein, gluten-free option. Cauliflower Rice : For a low-carb alternative. Lettuce Wraps : Serve the stir fry mixture in crisp lettuce cups (like butter lettuce or romaine).

How do I prevent the vegetables from getting soggy?

High heat : Cook quickly over medium-high to high heat. Don't overcrowd : Cook in batches if necessary. Cook in stages : Add harder vegetables (like broccoli stems, carrots) first, then softer ones (like bell peppers, broccoli florets). Short cooking time : Aim for tender-crisp, not fully soft. Minimal liquid : Avoid adding too much water during cooking.

The Ultimate Thai Peanut Chicken Stir Fry: Ready in 25 Minutes! [2025]

Name: The Ultimate Thai Peanut Chicken Stir Fry: Ready in 25 Minutes!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Thai
Ingredients: For the Sauce:; ½ cup creamy peanut butter; 3 tablespoons water; 3 tablespoons honey; 2 tablespoons soy sauce; 3 tablespoons red curry paste; 2 tablespoons rice vinegar; 1 tablespoon fresh ginger, minced; 2 garlic cloves, minced; 2 teaspoons crushed red pepper; For the Stir Fry:; 2 tablespoons extra virgin olive oil (divided); 1 medium yellow onion, thinly sliced (about 1½ cups); 1 lb boneless, skinless chicken (breast or thigh), diced; 6 cups chopped vegetables (e.g., napa cabbage, bell peppers, mushrooms, sugar snap peas, broccoli); ½ cup dry-roasted peanuts, chopped; ½ cup chopped cilantro; Cooked brown rice, for serving

Description

This dish delivers the perfect balance of savory, sweet, and spicy with every bite. Quick to prepare and loaded with protein and veggies, it’s a flavorful, feel-good meal your whole table will love.

Ingredients

For the Sauce:

½ cup creamy peanut butter

3 tablespoons water

3 tablespoons honey

2 tablespoons soy sauce

3 tablespoons red curry paste

2 tablespoons rice vinegar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

2 teaspoons crushed red pepper

For the Stir Fry:

2 tablespoons extra virgin olive oil (divided)

1 medium yellow onion, thinly sliced (about 1½ cups)

1 lb boneless, skinless chicken (breast or thigh), diced

6 cups chopped vegetables (e.g., napa cabbage, bell peppers, mushrooms, sugar snap peas, broccoli)

½ cup dry-roasted peanuts, chopped

½ cup chopped cilantro

Cooked brown rice, for serving

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Instructions

In a bowl, whisk all sauce ingredients until smooth. Set aside.
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Sauté onion for 3 minutes until soft and fragrant.
Add diced chicken and cook until fully done (about 4 minutes). Remove chicken and onions; set aside.
Add remaining oil and stir-fry the mixed vegetables for 3–5 minutes until crisp-tender.
Return chicken and onions to the pan. Pour in the peanut sauce, toss to coat, and cook 2 more minutes until heated through.
Stir in peanuts and cilantro. Serve hot over brown rice. Garnish with extra toppings if desired.

Notes

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Add a splash of water or broth to keep the stir-fry moist and flavorful.

Ingredient Tip:
You can find red curry paste in the international or Asian foods aisle of most supermarkets. It’s a pantry staple that adds bold, aromatic flavor to a variety of dishes.

Nutrition

Calories: 414
Sugar: 14g
Fat: 25g
Carbohydrates: 25g
Fiber: 6g
Protein: 28g