Peanut sauce doesn’t have to be reserved for satay – this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies. It is the perfect weeknight dinner.
Love a good recipe with peanut sauce? These Thai Peanut Noodles are another favorite!
I was sitting at the table a couple of weeks back, working on the week’s menu plan. I was looking through a magazine and came across this Peanut Chicken Stir Fry. Of course I was drawn to it, these are flavors that are right up my alley.
I love a good peanut sauce, and I love that this recipe comes together in less than half an hour. In fact, it was done before my rice was done!
Coconut Milk: I used light coconut milk, but full fat should work as well. You want to use the canned coconut milk, not the coconut milk beverage that comes in a carton.
Peanut Butter: I use regular smooth peanut butter. You could use natural peanut butter, as well.
Salt and Pepper: Always season well!
Ginger: This recipe calls for ground ginger, but if you have fresh ginger, it would be even better!
Red Pepper Flakes: I cut back on the red pepper flakes since I was feeding this Peanut Chicken Stir Fry to my family, but next time, I’d add more. I ended up sprinkling more over my leftovers, and I really loved the extra layer the heat brought.
Chicken: For the healthier version, use boneless, skinless chicken breasts. If you want to add more flavor (and a little more fat) you can use boneless, skinless chicken thighs.
Oil: You’ll want to use a neutral oil. Vegetable oil, avocado oil, or any other light oil.
Vegetables: I love that this recipe is so easy – one reason why is because you are using frozen stir fry vegetables. No need for chopping!
Peas: I love the addition of the peas – just use frozen peas for ease.
Peanuts: These are totally optional, but I love the crunch that you get from the peanuts.
How to Make Peanut Chicken Stir Fry
- Combine the coconut milk, peanut butter, salt and pepper, ginger, and red pepper flakes in a bowl. This will be your sauce.
- Cut your chicken and season with salt and pepper. Heat the oil in a skillet, then cook the chicken until browned and cooked through.
- Add the vegetables to the chicken and cook until heated through.
- Pour the sauce mixture into the skillet and cook until it is hot and slightly thickened.
Tips and Tricks
This makes great leftovers! In fact, I think I liked the leftovers better than when I first made it.
Change up the veggies if you want. Or use fresh veggies that have been par cooked.
I served this over rice, but you could also serve it over noodles or cauliflower rice.
More Weeknight Stir Fry Recipes
Looking for more free recipes?
Peanut sauce doesn’t have to be reserved for satay – this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies.
- 1 (14-oz) can unsweetened light coconut milk
- 1/3 cup smooth peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- pinch of red pepper flakes (or more for more heat)
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 (12-oz) bag mixed unseasoned stir-fry vegetables (mine had broccoli, carrots, sugar snap peas and water chestnuts)
- 1/2 cup frozen peas
- chopped peanuts, for serving
- hot cooked rice, for serving
- Combine the coconut milk, peanut butter, salt, pepper, ginger and red pepper flakes in a medium bowl and whisk to combine. Set aside.
- Season the chicken with additional salt and pepper. Heat a large skillet over medium-high heat and add the oil. Add the chicken and cook until it is browned and cooked through, about 5 minutes. Remove the chicken from the skillet.
- Add the frozen vegetables and peas to the skillet and cook until heated through, 3-5 minutes.
- Pour the coconut milk mixture into the skillet with the vegetables. Pour the chicken back into the skillet. Cook until heated through.
- Serve the chicken over hot rice and top with chopped peanuts.
slightly adapted from Better Homes and Gardens One-Pan Recipes