I just whipped up this incredible peanut satay chicken stir fry, and I have to share it with you!
The combination of peanut butter, spices, and veggies creates a harmonious blend that’ll make your taste buds dance.
I served this stir fry over a bed of fluffy white rice, and it was pure comfort food bliss.
Trust me, this peanut satay chicken stir fry is bound to become a regular in your recipe rotation.
Why You’ll Love This Peanut Satay Chicken Stir Fry
Delicious Nutty Taste: The combination of creamy peanut butter, soy sauce, and Thai red curry paste creates a rich and savory sauce that complements the chicken and vegetables perfectly.
Quick and Easy: Ready in just 30 minutes, stir fry is a perfect choice for busy weeknights.
Versatile Ingredients: Not a pepper lover? No worries! Add mushrooms, zucchini, or carrots to make it your own.
Perfect for Leftovers: This stir fry is not only great for dinner but also makes excellent leftovers for lunch the next day, saving time and effort in meal prep.
Ingredients
- Boneless Skinless Chicken: I like thighs because they’re so forgiving, but feel free to use chicken breasts if you prefer.
- Vegetable Oil & Sesame Oil: A flavorful combination to sauté the ingredients and bring out the nutty, Asian-inspired taste.
- Yellow Onion: Thinly sliced to provide a sweet, aromatic base for the stir fry.
- Veggies: Colorful mix of textures and nutrients. Cabbage provides crunch. Broccoli adds earthiness. Snow peas offer sweetness. Bell peppers bring vibrant color.
- Peanut Sauce: A rich, creamy blend of flavors, including peanut butter, curry paste, soy sauce, ginger, and garlic.
- Chopped Peanuts & Cilantro: The finishing touches. Crunchy peanuts add texture while fresh cilantro brings brightness.
How to Make Peanut Satay Chicken Stir Fry
This vibrant chicken dinner combines crisp vegetables and a dreamy peanut sauce that will transport your taste buds straight to Southeast Asia.
The harmonious blend of sweet, savory, and spicy notes creates a truly unforgettable meal.
But as tasty as it is, it’s so simple to recreate.
1. MIX: Stir the peanut sauce ingredients in a bowl and set aside.
2. SLICE: Cut the chicken into 1/2-inch strips, pat dry, and season with salt and pepper.
3. SAUTÉ: Heat vegetable oil in a large wok, then cook the onion for 3 minutes until softened. Add the chicken and cook until no longer pink. Remove and set aside.
4. STIR-FRY: Add the remaining oil, cabbage, broccoli, snow peas, and bell pepper. Cook for 3-5 minutes until tender-crisp.
5. COMBINE: Return the chicken and onion to the skillet. Pour the peanut sauce over and toss to coat. Cook for 2 more minutes.
6. SERVE: Transfer to a serving dish, top with peanuts and cilantro, and enjoy over rice
Tips For the Best Peanut Satay Chicken Stir Fry
I’m always on the lookout for recipes that pack a flavorful punch, and this one definitely hits the spot.
Plus, I love that you can tweak it to your tastes with a few simple swaps!
Here are some tips and variations:
- Prep ahead. Have all your ingredients chopped and ready to go before starting to cook, as stir fries come together quickly.
- Slice thinly. Cut the chicken into thin, even strips so it cooks quickly and evenly.
- Use aromatics. Ginger and garlic add depth of flavor to the dish. Sauté them briefly to release their aroma before adding other ingredients.
- Cook in batches. If needed, cook the chicken and vegetables in batches to avoid overcrowding the pan, which can make them steam instead of stir fry.
- Customize veggies. Use any combination of vegetables you enjoy or have on hand, such as carrots, zucchini, mushrooms, bok choy, etc.
- Add heat. For a spicier dish, increase the amount of red pepper flakes or add Sriracha or sambal oelek to the sauce.
- Make it extra creamy. Add some coconut milk to the mix for a more curry-like finish.
- Make vegetarian. Substitute pressed firm tofu for the chicken to make a vegetarian version.
How to Store
Before we get to the recipe, let’s talk about the real star of the show: that luscious peanut satay sauce.
It’s got just the right balance of sweetness, tanginess, and a subtle kick from the red curry paste and pepper flakes.
Trust me, you’ll want to drizzle it on everything!
It’s so good, I doubt you’ll have leftovers. But in case you do, here’s how to store them:
To Store: Place the cooled stir fry in an airtight container and refrigerate for 3-4 days. Separate the rice from the stir fry to maintain better texture.
To Reheat: Reheat the stir fry in a skillet (with a splash of water) over medium heat, stirring occasionally, until warmed through. Alternatively, microwave it in a microwave-safe dish, covered, on medium power for 1-2 minutes, stirring halfway through.
Note: I don’t recommend freezing this dish. The texture just won’t be the same after thawing.
More Stir Fry Recipes to Try Tonight
Shrimp Stir-Fry with Noodles
Pineapple Chicken Stir-Fry
Teriyaki Chicken Stir-Fry
Shrimp and Broccoli Stir-Fry