Stir-Fried Thai Chili Chicken with Vegetables and Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs thinly sliced chicken breast, medium, julienned carrot, medium, sliced into half-moons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and sprinkle 1/4 cup chopped peanuts on top before serving for a crunchy finish.

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Frequently asked questions

How long does Stir-Fried Thai Chili Chicken with Vegetables and Peanuts take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Thai Chili Chicken with Vegetables and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Thai Chili Chicken with Vegetables and 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 Thai Chili Chicken with Vegetables and Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Thai Chili Chicken with Vegetables and 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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