Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breast stir-fried with zucchini, carrots, onions, and bell peppers in a homemade spicy brown chili sauce, topped with crunchy roasted peanuts. This thai-inspired stir fry ready in about 25 minutes blends thinly sliced chicken breast, medium, sliced into half-moons zucchini, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 10 oz thinly sliced chicken breast, stir-fry for 4-5 minutes until chicken is cooked through and edges start to brown.
  2. Step 2: Add 1 tbsp Thai chili paste, stirring constantly for 30 seconds until fragrant. Then add 1 medium sliced zucchini, 1 medium julienned carrot, 1 small thinly sliced onion, and 1 medium thinly sliced red bell pepper, stir-fry for 3-4 minutes until vegetables are crisp-tender.
  3. Step 3: Stir together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 3 tbsp water in a small bowl, then pour into the wok. Cook for 2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables.
  4. Step 4: Remove from heat and transfer to a serving dish. Sprinkle 1/4 cup chopped roasted peanuts on top before serving to add crunch and flavor.

Frequently asked questions

How long does Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Chicken and Vegetables in Spicy Brown Chili Sauce with Peanuts?

Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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