Chicken Stir-Fry With Edamame and Peanuts – Fast, Colorful, and Satisfying

If you’re craving a quick weeknight dinner that tastes like takeout but feels lighter, this stir-fry hits the spot. Juicy chicken, crisp-tender veggies, and buttery edamame get tossed in a glossy, savory sauce. A handful of roasted peanuts adds crunch and a toasty finish.

It’s the kind of meal that comes together fast, feels balanced, and delivers big flavor without fuss. Serve it over rice or noodles, or keep it low-carb with cauliflower rice.

Why This Recipe Works

This stir-fry leans on smart shortcuts and balanced flavors. Edamame brings protein and a satisfying bite, pairing well with chicken and peanuts for a hearty dish without heaviness.

The sauce layers soy, ginger, garlic, and a touch of honey for sweet-savory depth, with rice vinegar for brightness. High heat keeps vegetables crisp and prevents sogginess. Toasted peanuts finish it with texture and aroma, making every bite interesting.

What You’ll Need

• Chicken: 1 pound boneless, skinless chicken breast or thighs, thinly sliced
• Edamame: 1 1/2 cups shelled edamame (frozen is fine)
• Vegetables: 1 red bell pepper (sliced), 1 small onion (sliced), 2 cups broccoli florets, 2 green onions (sliced)
• Garlic and Ginger: 3 garlic cloves (minced), 1 tablespoon fresh ginger (grated)
• Peanuts: 1/2 cup roasted, unsalted peanuts (roughly chopped)
• Oil: 2–3 tablespoons neutral oil (canola, peanut, or avocado)
• Sauce Base: 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1–2 tablespoons honey or brown sugar
• Heat: 1–2 teaspoons sriracha or chili-garlic sauce (optional)
• Thickener: 2 teaspoons cornstarch mixed with 2 tablespoons water
• Sesame Oil: 1 teaspoon toasted sesame oil (for finishing)
• Salt and Pepper: To taste
• To Serve: Steamed jasmine rice, brown rice, or noodles; lime wedges (optional)

Step-by-Step Instructions

1. Prep the chicken. Slice the chicken thinly against the grain so it cooks quickly and stays tender.

   Pat dry and season lightly with salt and pepper. Set aside while you prep the sauce and vegetables.

2. Make the sauce. In a bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and sriracha if using. Stir in the cornstarch slurry until smooth.

   Keep it nearby; stir-fries move fast.

3. Prep the vegetables. Slice the bell pepper and onion. Cut broccoli into small florets. If using frozen edamame, run under warm water to thaw and drain well.
4. Heat the pan. Set a large skillet or wok over medium-high to high heat.

   Add 1 tablespoon oil and let it shimmer. High heat is key for searing and keeping veggies crisp.

5. Sear the chicken. Add half the chicken in a single layer. Cook without moving for 1–2 minutes to get color, then stir until just cooked through, about 3–4 minutes.

   Transfer to a plate and repeat with the remaining chicken, adding a bit more oil if needed.

6. Stir-fry the vegetables. Add another tablespoon of oil. Toss in onion and broccoli. Stir-fry 2–3 minutes until bright green and crisp-tender.

   Add bell pepper and cook 1–2 minutes more.

7. Add aromatics and edamame. Push veggies to the sides. Add a splash of oil if the pan looks dry, then add garlic and ginger to the center. Stir 30 seconds until fragrant.

   Add edamame and toss everything together.

8. Return chicken and add sauce. Put the chicken back into the pan. Give the sauce a quick stir, then pour it in. Toss constantly for 1–2 minutes until the sauce thickens and coats everything.
9. Finish and garnish. Turn off the heat.

   Stir in sesame oil and half the peanuts. Taste and adjust salt, pepper, or heat. Top with remaining peanuts and green onions.

10. Serve. Spoon over hot rice or noodles.

    Add lime wedges on the side for a fresh squeeze over the top.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge. For best texture, store rice and stir-fry separately. Reheat in a hot skillet with a splash of water to loosen the sauce and revive the veggies.

If microwaving, cover loosely and heat in short bursts, stirring between each to avoid overcooking.

To freeze, cool completely and pack in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove. The peanuts will soften over time, so add a fresh sprinkle after reheating for crunch.

Benefits of This Recipe

• High in protein: Chicken and edamame provide a solid protein boost that helps you feel full.
• Balanced meal: You get lean protein, healthy fats, and plenty of vegetables in one pan.
• Quick to make: From start to finish, it’s ready in about 30 minutes.
• Flexible: Swap vegetables based on what you have, and adjust the heat level to your taste.
• Budget-friendly: Frozen edamame and pantry sauces keep costs down without sacrificing flavor.

Common Mistakes to Avoid

• Crowding the pan: Overloading reduces heat and leads to steaming instead of searing.

  Cook the chicken in batches.

• Skipping the cornstarch slurry: Without it, the sauce can be thin and won’t cling to the ingredients.
• Overcooking veggies: Stir-fry just until crisp-tender. Soft vegetables lose color and texture.
• Adding aromatics too early: Garlic and ginger burn quickly. Add them after the veggies have started to cook.
• Using wet ingredients: Pat chicken dry and thaw edamame fully to avoid watery stir-fry.

Recipe Variations

• Spicy peanut version: Add 1 tablespoon chili crisp or extra sriracha and a squeeze of lime for heat and tang.
• Sesame chicken twist: Swap peanuts for toasted sesame seeds and add an extra teaspoon of sesame oil.
• Veggie-forward: Double the broccoli and bell pepper, and use half the chicken.

  Add snap peas or carrots for color.

• No soy option: Use coconut aminos and a fish sauce splash for depth. Adjust sweetness to taste.
• Gluten-free: Use certified gluten-free tamari and a gluten-free oyster sauce substitute.
• Noodle bowl: Toss the finished stir-fry with cooked rice noodles or soba, adding a bit of water to loosen the sauce.
• Cashew swap: Replace peanuts with roasted cashews for a milder, buttery crunch.

FAQ

Can I use frozen vegetables?

Yes. Use a high heat and don’t overcrowd the pan.

Add frozen vegetables straight from the bag to avoid mushiness, and cook off any excess moisture before adding the sauce.

What’s the best cut of chicken for stir-fry?

Thighs are more forgiving and stay juicy, while breasts cook quickly and stay lean. Either works well if you slice thinly and avoid overcooking.

How do I keep the peanuts crunchy?

Stir in half at the end and use the rest as a topping. If reheating, add fresh peanuts before serving for the best crunch.

Is there a good substitute for oyster sauce?

Mix soy sauce with a little hoisin and a splash of fish sauce, or use a vegetarian mushroom stir-fry sauce.

Adjust sweetness to taste.

How spicy is this recipe?

It’s mild by default. Add sriracha, chili-garlic sauce, or red pepper flakes to increase the heat level as you like.

Can I make it ahead?

Chop vegetables, slice chicken, and mix the sauce up to a day ahead. Store separately in the fridge.

Stir-fry right before serving for the best texture.

What should I serve with it?

Steamed jasmine rice is classic. Brown rice adds nuttiness, while noodles turn it into a hearty bowl. A simple cucumber salad on the side keeps it fresh.

In Conclusion

Chicken Stir-Fry with Edamame and Peanuts is simple, fast, and full of texture.

It’s a reliable go-to that you can tweak with whatever vegetables you have on hand. With a glossy, well-balanced sauce and a crunchy finish, it’s the kind of dinner you’ll make again and again. Keep the pantry staples stocked, and this weeknight winner practically cooks itself.