Thai Peanut Stir-Fry
A vibrant mix of tender vegetables, tenderized chicken, and a creamy peanut sauce, balanced with lime and chili. This thai-inspired asian ready in about 35 minutes pairs (red and yellow, sliced) bell peppers, head (cut into florets) broccoli, (julienned) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.
Ingredients
- 1 lb (cut into 1/2-inch cubes) chicken breast
- 1 (red and yellow, sliced) bell peppers
- 1 head (cut into florets) broccoli
- 1 (julienned) carrots
- 1/4 cup (roasted, unsalted) peanuts
- 1/4 cup coconut milk
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 (juice and zest) lime
- 1 tsp brown sugar
- 1/2 tsp chili flakes
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp oil in a wok over high heat. Add chicken and cook for 5-6 minutes until browned, then set aside.
- Step 2: In the same wok, add 1 tbsp oil, then sauté broccoli, bell peppers, and carrots for 3-4 minutes until tender-crisp.
- Step 3: Stir in peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili flakes. Cook for 2-3 minutes until thickened.
- Step 4: Return chicken to the wok, stir to coat in sauce, and toss in peanuts. Garnish with lime zest before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Peanut Stir-Fry take to make?
Total time is about 35 minutes (20 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 Thai Peanut Stir-Fry?
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 (julienned) carrots from drying out.
Can I substitute ingredients in Thai Peanut Stir-Fry?
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 Thai Peanut Stir-Fry 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 Thai Peanut Stir-Fry?
Thai asian 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
