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–+ servings

Healthy Thai Peanut Chicken Stir-Fry Recipe

This healthy recipe blends tender chicken, crunchy vegetables, and a rich, creamy peanut sauce for a flavorful stir-fry that’s both nourishing and satisfying. A great choice for a wholesome weeknight meal, this healthy chicken stir-fry recipe also includes easy options to go vegetarian.
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Active Time 40 minutes
Course Main Dish
Cuisine Thai-Inspired.
Servings 4

Equipment

  • Large nonstick skillet or wok
  • Mixing bowl
  • Measuring cups and spoons
  • Paper towel for cleaning pan

Ingredients
  

For the Sauce:

  • ½ cup creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons honey
  • 2 tablespoons low sodium soy sauce plus extra to taste
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons red pepper flakes plus more if desired

For the Stir-Fry:

  • 2 tablespoons extra virgin olive oil divided
  • 1 medium yellow onion thinly sliced (about 1½ cups)
  • 1 pound boneless, skinless chicken breasts or thighs diced into ½-inch pieces
  • 6 cups chopped vegetables of choice about 1½ pounds; see swaps
  • ½ cup chopped dry-roasted, unsalted peanuts plus extra for topping
  • ½ cup chopped fresh cilantro plus more for garnish
  • Prepared brown rice for serving

Instructions
 

  • Make the Sauce: In a medium bowl, combine peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes. Mix thoroughly until smooth. Set aside.
  • Cook Onion and Chicken: Heat 1 tablespoon of the olive oil in a large nonstick skillet or wok over medium-high. When hot, add the onion and sauté for about 3 minutes until soft. Stir in the chicken and cook, stirring occasionally, for another 4 minutes or until the pieces are fully cooked through. Transfer both to a separate plate.
  • Cook Vegetables: Carefully wipe the skillet clean. Add the remaining tablespoon of oil. Toss in your chopped vegetables and stir-fry until crisp-tender, around 7 to 8 minutes depending on your selection.
  • Combine and Finish: Return the chicken and onion to the skillet. Pour in the peanut sauce, tossing everything together until evenly coated and heated through, around 2 minutes. Mix in the peanuts and cilantro. Adjust seasoning with more soy sauce or red pepper flakes if desired. Serve warm over brown rice, with extra peanuts and cilantro for garnish.

Notes

Ingredient Swaps & Notes
  • Vegetables (Market Swaps): Use any fresh or frozen stir-fry vegetables. Suggested combos include broccoli florets, red bell pepper strips, and sliced carrots. Frozen stir-fry mixes can cut down prep time.
  • Make It Meatless: Substitute chicken with 1 (12-14 oz) package of extra-firm tofu. Pat tofu dry, cut into cubes, and cook until golden before proceeding with the rest of the recipe.
Storage Tips: Refrigerate leftovers for up to 4 days or freeze for as long as 3 months. To reheat, microwave or warm on the stove with a splash of water or broth to keep the dish moist.
Keyword easy healthy Thai recipes, gluten-free stir-fry options, Healthy chicken stir-fry recipe, healthy peanut sauce stir-fry, healthy recipes, healthy weeknight dinners, nutritious stir-fry with veggies
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