Stir-Fried Thai Chili Chicken with Vegetables and Peanuts

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Thai stir-fry with tender chicken, colorful vegetables, and a spicy homemade brown sauce topped with crunchy peanuts. This Thai-inspired stir-fry recipe, ready in about 30 minutes, pairs chicken breast, carrot, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 medium, julienned carrot
1 medium, sliced into half-moons zucchini
1 medium, sliced into strips red bell pepper
1 small, thinly sliced yellow onion
2 tbsp chili paste
3 tbsp soy sauce
1 tbsp brown sugar
1/4 cup water
1/4 cup, chopped peanuts
2 tbsp vegetable oil
3 cloves, minced garlic

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until the edges turn golden and chicken is nearly cooked through.
Step 3: Stir in 2 tbsp chili paste, 1 small thinly sliced yellow onion, 1 medium julienned carrot, 1 medium sliced zucchini, and 1 medium sliced red bell pepper. Cook for 3-4 minutes, stirring frequently, until vegetables soften but retain some crunch.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water. Pour this brown sauce over the stir-fry and cook for 2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.
Step 5: Remove from heat and sprinkle 1/4 cup chopped peanuts on top before serving for a crunchy finish.