This easy Peanut Chicken Stir Fry is loaded with tender chicken, crisp vegetables, and a creamy, savory peanut sauce. Ready in about 30 minutes, it’s a weeknight favorite that delivers bold flavor with minimal effort.
If you enjoy peanut sauce, you might also like recipes such as Grilled Chicken Satay and Thai Crunch Salad (recipe names shown without links).
I don’t remember the first time I tried peanut sauce—it all blends together into a delicious memory—but I do know I’m completely hooked. The sauce is rich, nutty, and slightly sweet, and it pairs beautifully with bright, crunchy vegetables and simply seasoned chicken. This stir fry is an approachable way to enjoy those flavors any night of the week.
The finished dish is creamy and peanut-forward, balanced by ginger, garlic, a touch of heat, and plenty of vegetables for color and texture. Serve it over steamed rice for a satisfying meal the whole family will enjoy.
Table of contents
- Ingredient Notes
- How to Make Peanut Chicken Stir Fry
- Valerie’s Stir Fry Tips
- Storage Tips
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts cut into bite-size pieces cook quickly and stay juicy when stir-fried.
- Vegetables: Broccoli cut into small florets, thinly sliced red bell pepper, sliced cremini mushrooms, thinly sliced green onions, and minced garlic add color and texture.
- Peanut stir fry sauce: A mix of low-sodium chicken broth, cornstarch, creamy peanut butter, low-sodium soy sauce (or tamari for gluten-free), light brown sugar, grated fresh ginger, and Sriracha creates a thick, glossy sauce that clings to the chicken and vegetables.
- Oil: Use a neutral oil with a high smoke point such as avocado oil or vegetable oil for the best searing and flavor.
- Seasoning: Salt and freshly ground black pepper, adjusted to taste.
- Garnish: Finish with chopped cilantro and crunchy chopped peanuts for freshness and crunch.
- For serving: Cooked white or brown rice is ideal. Pre-cooked microwaveable rice pouches are a convenient time-saver if you prefer a quick option.
Time Saving Tip
Ginger paste and store-bought minced garlic are great shortcuts that preserve flavor while saving prep time. They’re especially helpful for busy weeknights.
How to Make Peanut Chicken Stir Fry
This is a quick overview of the process. Follow the ingredient list and instructions below for exact quantities and steps.
Whisk the stir fry sauce first so it’s ready to add to the pan. Prepare and portion all ingredients before you heat the pan; stir frying moves fast.
- Whisk together chicken broth and cornstarch until smooth. Add peanut butter, soy sauce, brown sugar, grated ginger, and Sriracha. Whisk until the sauce is smooth and set aside.
- Heat 2 tablespoons oil in a large skillet or wok over high heat. Stir-fry the chicken in batches so the pan isn’t overcrowded. Season with salt and pepper and cook until the chicken is cooked through and lightly browned. Transfer the cooked chicken to a plate.
- Add another tablespoon of oil to the pan and add the broccoli and red bell pepper. Stir-fry for several minutes until they begin to soften. Add the mushrooms and most of the green onions; continue stir-frying until all the vegetables are crisp-tender. Add the minced garlic and cook about 1 minute more.
- Whisk the peanut sauce one more time and pour it into the pan. Bring the sauce to a low simmer and cook until it thickens slightly, about one to two minutes.
- Return the cooked chicken to the pan and toss to coat with the sauce. Heat through, then remove from the heat and garnish with chopped cilantro and chopped peanuts. Serve immediately over steamed rice.
Valerie’s Stir Fry Tips
Prep First: Make the sauce, cut the chicken, and slice all the vegetables before you heat the pan. Everything cooks quickly once the wok or skillet is hot.
Cook in Batches: Avoid overcrowding the pan; cooking the chicken in smaller batches helps it brown instead of steaming.
High Heat: Heat the pan until it’s hot (but not smoking) before adding oil and chicken. A hot pan gives the chicken a good sear and seals in juices.
Order of Veggies: Add firmer vegetables first (broccoli, peppers) and softer items later (mushrooms, scallions). Add garlic at the end to prevent burning.
Keep Things Moving: Stir and toss frequently so everything cooks evenly and the sauce coats the ingredients.
Variations: Swap chicken for firm tofu, shrimp, or thinly sliced pork; use different vegetables such as snap peas, carrots, or bok choy; adjust heat with more or less Sriracha.
Storage Tips
- Refrigerator: Let the stir fry cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. The sauce may thicken—stir in a splash of water when reheating to loosen it.
- Cooked Rice: Store cooled cooked rice in a container in the fridge for up to 4 days. Reheat with a sprinkle of water and cover while microwaving, or reheat on the stove with a splash of water to restore fluffiness.
- Freezing: Freeze the stir fry and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Ginger Storage Tip
Freeze fresh ginger in a zippered bag and grate it from frozen when needed; it grates easily and stays fresh much longer.
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Easy Peanut Chicken Stir Fry
Ingredients
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon cornstarch
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce (or tamari for gluten free)
- 2 tablespoons light brown sugar
- 2 teaspoons fresh ginger, peeled and grated (or ginger paste)
- 2 teaspoons Sriracha, or to taste
- 2 to 2 ¼ pounds boneless skinless chicken breasts, cut into bite-size pieces
- 3 to 4 tablespoons avocado oil or vegetable oil, divided
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 small crown broccoli, chopped into bite-size pieces
- 1 large red bell pepper, thinly sliced
- 6 ounces cremini mushrooms, rinsed and sliced
- 3 green onions, thinly sliced
- 1 teaspoon minced garlic
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped peanuts
- 1 ½ cups cooked white rice
Instructions
- Whisk together the chicken broth and cornstarch until smooth. Add the peanut butter, soy sauce, brown sugar, ginger, and Sriracha; whisk until smooth. Set aside.
- In a large skillet or wok, heat 2 tablespoons oil over high heat. Stir-fry the chicken in batches so the pan isn’t overcrowded. Season with salt and pepper and cook until no longer pink. Transfer the cooked chicken to a plate.
- Add 1 tablespoon oil to the pan and add the broccoli and red bell pepper. Cook, stirring, until they begin to soften. Add the mushrooms and green onions and stir-fry until crisp-tender. Add the garlic and cook 1 minute more.
- Whisk the peanut sauce again and add it to the pan. Bring to a low simmer and cook until the sauce thickens, about 1–2 minutes. Add the chicken back to the pan and heat through.
- Sprinkle with cilantro and chopped peanuts and serve over rice.
Notes
Ginger paste and store-bought minced garlic are great shortcuts and won’t sacrifice much flavor in recipes like this. They save time on busy evenings.
Microwaveable rice pouches cook in about 90 seconds and are an easy option when you need a fast side. If preferred, cook rice according to package directions.
Nutrition
Nutrition information is an estimate calculated using generic ingredients and should be used as a guide. Refer to product labels for exact nutrition information.
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This post was originally published on September 20, 2016 and has been updated with new text and images.