Spicy Peanut Chicken Stir-Fry – Fast, Flavor-Packed Weeknight Dinner

This is the kind of weeknight dinner that makes you feel like a cooking hero with very little effort. Tender chicken, crisp veggies, and a creamy-spicy peanut sauce hit all the right notes—savory, sweet, tangy, and a touch of heat. It cooks fast, tastes like takeout, and uses pantry staples you probably already have.

You can customize the veggies, swap the protein, and adjust the spice without losing the soul of the dish. It’s a crowd-pleaser that rewards you with big flavor in under 30 minutes.

Why This Recipe Works

This stir-fry leans on a few smart techniques and a well-balanced sauce. The sauce blends peanut butter, soy sauce, lime, garlic, and chili for a perfect mix of creamy, salty, sweet, and spicy.

It’s rich but not heavy, thanks to lime juice and a splash of water to loosen it. Cooking the chicken in a hot pan gives it color and keeps it juicy. Adding vegetables in stages keeps them crisp-tender instead of soggy.

The sauce goes in at the end so it clings to everything without burning. The result is a glossy, flavorful stir-fry that tastes like you put in way more work than you did.

Shopping List

• Chicken: 1.25–1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• Veggies: 1 red bell pepper, 1 small broccoli crown, 1 medium carrot, 1 small red onion, 1 cup snap peas (or green beans)
• Aromatics: 3 garlic cloves, 1-inch piece fresh ginger
• Oil: Neutral oil like avocado, canola, or peanut oil
• Peanut Sauce: 1/3 cup creamy peanut butter, 3 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1–2 tablespoons honey or brown sugar, 1–2 teaspoons sriracha or chili-garlic sauce, 1/2 cup water, optional 1 teaspoon toasted sesame oil
• Thicken/Finish: 1 teaspoon cornstarch (optional, for thicker sauce)
• Garnishes: Roasted peanuts, cilantro, lime wedges, sliced scallions, sesame seeds
• To Serve: Steamed rice, rice noodles, or cauliflower rice
• Seasoning: Salt and black pepper

Instructions

1. Prep the sauce. In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, and water until smooth. If you like a thicker finish, whisk the cornstarch into the sauce now.

   Taste and adjust: more honey for sweetness, more lime for brightness, or more chili for heat.

2. Slice everything first. Thinly slice the chicken against the grain. Cut the bell pepper into strips, broccoli into small florets, carrot into matchsticks, onion into slivers, and trim the snap peas. Mince the garlic and grate the ginger.
3. Season the chicken. Pat the slices dry and toss with a pinch of salt and pepper.

   Dry chicken browns better and won’t steam.

4. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it get hot until it shimmers.
5. Sear the chicken. Spread the chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until lightly browned and just cooked through.

   Transfer to a plate.

6. Stir-fry the aromatics. Add another teaspoon of oil if needed. Toss in the garlic and ginger. Stir for 20–30 seconds until fragrant—don’t let them burn.
7. Cook the veggies in stages. Add the onion, carrot, and broccoli first.

   Stir-fry 2–3 minutes. Add bell pepper and snap peas. Stir-fry 2–3 minutes more, until crisp-tender with bright color.

8. Bring it together. Return the chicken to the pan with any juices.

   Give the sauce a quick whisk and pour it in. Toss for 1–2 minutes, letting it bubble and thicken to coat everything. If it’s too thick, add a splash of water.

   If too thin, simmer another minute.

9. Finish and garnish. Turn off the heat. Stir in sesame oil if using. Top with chopped peanuts, scallions, cilantro, and a squeeze of lime.
10. Serve. Spoon over warm rice or noodles.

    Eat immediately for the best texture.

Keeping It Fresh

Leftovers hold up well for 3–4 days in an airtight container. Store the stir-fry and rice separately to avoid sogginess. For the best reheat, use a skillet over medium heat with a splash of water to loosen the sauce.

If you plan ahead, you can meal-prep by keeping the sauce in a jar, the sliced chicken in another container, and prepped veggies ready to go. Everything cooks in under 10 minutes once the prep is done. Avoid freezing if possible; the veggies can get mushy and the sauce may separate.

Benefits of This Recipe

• Fast and flexible: Dinner on the table in about 25 minutes, with room to use whatever veggies you have.
• Balanced flavor and texture: Creamy peanut sauce, crisp vegetables, tender chicken, and a clean citrus finish.
• Protein-rich and satisfying: Chicken and peanuts keep you full without feeling heavy.
• Budget-friendly: Uses pantry staples and common produce—no specialty shopping required.
• Customizable heat: Make it mild for kids or dial it up for spice lovers.

What Not to Do

• Don’t overcrowd the pan. Overcrowding traps steam and prevents browning.

  Cook in batches if needed.

• Don’t skip the acid. Lime juice and rice vinegar keep the peanut sauce from tasting flat or heavy.
• Don’t add the sauce too early. It can scorch. Add at the end and toss quickly.
• Don’t slice the chicken too thick. Thin slices cook fast and stay tender.
• Don’t walk away. Stir-frying moves quickly. Have ingredients prepped before you start.

Variations You Can Try

• Vegetarian: Swap chicken for tofu or tempeh.

  Press tofu, cube it, and sear until golden before adding the veggies.

• Low-carb: Serve over cauliflower rice and use extra non-starchy vegetables like zucchini or mushrooms.
• Extra green: Add spinach or baby bok choy in the last minute of cooking so it wilts gently.
• Crunch boost: Top with crushed roasted peanuts and a sprinkle of toasted sesame seeds.
• Coconut twist: Replace half the water in the sauce with light coconut milk for a silkier, richer finish.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and check your sriracha label.
• No peanut option: Use almond or cashew butter and garnish with the matching nuts.
• Herb-forward: Add Thai basil or fresh mint at the end for a fragrant lift.

FAQ

Can I make the sauce ahead of time?

Yes. Mix the sauce up to 1 week in advance and store it in a jar in the fridge. It may thicken as it sits—just whisk in a tablespoon or two of water before using.

What cut of chicken works best?

Chicken thighs are more forgiving and stay juicy, especially with high heat.

Breasts also work well if you slice them thin and avoid overcooking.

How spicy is this recipe?

It’s medium by default. For mild, use 1 teaspoon chili sauce or skip it and add red pepper flakes at the table. For hot, go up to 2 tablespoons or add a sliced fresh chili.

Can I use natural peanut butter?

Absolutely.

If it’s very thick or separated, stir well and warm the jar slightly to loosen. You may need an extra pinch of salt and a touch more honey.

What’s the best pan to use?

A carbon steel wok or large, heavy skillet is ideal. You want high heat and room to toss.

Nonstick works in a pinch; just avoid scorching the sauce.

How do I keep the veggies crisp?

Cut them evenly, cook in stages, and keep the heat high. Pull them while they’re just tender and bright. They’ll continue to soften slightly from carryover heat.

Can I double the recipe?

Yes, but cook the chicken and vegetables in batches to maintain heat and color.

Combine everything with the sauce at the end.

What if my sauce is too thick?

Add warm water, a tablespoon at a time, and toss until it loosens and coats the stir-fry. If it’s too thin, simmer for another minute or two.

Wrapping Up

Spicy Peanut Chicken Stir-Fry gives you a fast, flexible meal with big flavor and minimal fuss. It’s a reliable weeknight staple that plays well with whatever’s in your fridge.

Keep the sauce formula handy, swap the veggies as needed, and you’ll have a satisfying dinner on repeat. Bright, bold, and done in minutes—that’s a win any night of the week.