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.
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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
Peanut Satay Chicken Stir Fry
Peanut satay chicken stir fry is a vibrant and flavorful dish featuring tender chicken, crisp vegetables, and a rich peanut sauce with a hint of spice.
6
servings15
minutes15
minutes506
kcalIngredients
- For the Sauce
1/2 cup creamy peanut butter
2 tablespoons warm water
2 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Thai red curry paste
1-2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 tablespoon red pepper flakes
- For the Stir Fry
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, divided
1 medium yellow onion, thinly sliced
1 tablespoon sesame oil
2 cups chopped cabbage
2 cups broccoli florets
1 cup snow peas
1 medium bell pepper, sliced
1/2 cup dry-roasted peanuts, roughly chopped
1/2 cup chopped fresh cilantro
cooked rice, for serving
Instructions
- In a medium bowl, stir the peanut butter with the warm water, honey, soy sauce, Thai red curry paste, rice vinegar, minced ginger, garlic, and red pepper flakes until smooth. Set aside.
- Slice the chicken into 1/2-inch strips, pat dry, and season with the salt and pepper.
- Warm 1-2 tablespoons of vegetable oil in a large wok or deep nonstick skillet over medium-high heat. When the oil is shimmering, add the sliced onion and cook until it starts to soften and release its aroma, approximately 3 minutes.
- Add the chicken and cook, stirring often, until fully cooked. Remove the meat from the skillet and set aside.
- Add the remaining vegetable oil and sesame oil along with the cabbage, broccoli, snow peas, and bell pepper. Cook until they are tender-crisp, about 3 to 5 minutes.
- Return the cooked chicken and onion to the skillet with the vegetables. Pour the prepared peanut sauce over the mixture and toss until the sauce evenly coats the chicken and vegetables. Continue to cook for another 2 minutes, or until the dish is heated through.
- Transfer the stir fry to a serving dish or individual plates, spooning it over cooked rice. Sprinkle with the chopped peanuts and cilantro for extra flavor and texture. Enjoy!
Notes
- Protein variations: Swap chicken with shrimp, tofu, or beef, depending on preference. Adjust the cooking time accordingly.
- Vegetable flexibility: Use any stir-fry-friendly vegetables, such as snap peas, mushrooms, or carrots.
- Serving suggestions: Serve over steamed rice, rice noodles, or quinoa. In addition to chopped peanuts and cilantro, you can also garnish with sliced green onions and a squeeze of lime juice.
3 Comments
This recipe was excellent. I tried a trick I read about on an Asian cooking site that advised to lightly sprinkle the chicken with a little baking soda for several hours to make them super tender because I used boneless chicken breasts I had on hand
The peanut sauce was outrageous and all the flavors were incredible. Followed your instructions for everything plus peanut and cilantro topping. We loved this recipe and will definitely make it again. Thank you PS. The chicken was very tender
How much Rice Vinegar? It just says 1-2 but no unit of measurement.
Hi there!
That should say tablespoons! Thanks for catching it. I’ll update the recipe now. 🙂