Something you should know about my husband: He married me for a stir fry. Chicken Stir Fry with Thai Peanut Sauce to be specific.
This chicken and Thai peanut stir fry sauce recipe is both the reason one of the reasons Ben married me—the first time I made it, he demolished the entire pot, collapsed into a food coma, then proposed two weeks later—and my way of sharing my appreciation for Ben.
Regular readers have gathered a few pieces of dirt on Ben:
- He eats an amount appropriate only for a baby elephant
- He has a bizarre and infuriating ability to resist most sweets (including addictive salty-sweet pretzel chocolate chip cookies)
- He slept under a Superman comforter all four years of college—and still would if I allowed it.
What is not obvious in my posts is how much Ben contributes to Well Plated.
- He proofreads posts
- Waits patiently for breakfast as I photograph Overnight French Toast Bake Supreme
- AND endures the endless question of “Which photo looks better: this one or this one?”
Ben is my blog’s most loyal fan, and I cannot imagine running this site without him.
I originally posted this recipe for chicken stir fry with Thai peanut sauce during a time I was shooting my food photos with a flip phone beneath the light emitted from our microwave (true story.)
Today’s recipe is unchanged from the original (only the photos havebeen updated) because the original is already worthy of a diamond engagement ring. Literally.
If you end up loving this recipe (as much as Ben does) check out my Well Plated Cookbook where an updated version of this man-bait of a stir fry lives.
How to Make Chicken Stir Fry with Thai Peanut Sauce
A peanutty rich sauce, with layers of complex flavor, this stir fry is zippy, sweet, sour, fresh, and spicy all in one magical taste bud-blowing bite.
- Chicken. We love chicken for this recipe in our house. You could certain swap for tofu, beef or even shrimp if you prefer.
- Peanut Butter. The base for this addictive, rich, and creamy sauce.
- Brown Sugar. Just enough to sweeten the sauce and make it taste like your favorite takeout recipe (this Instant Pot Teryaki Chicken is one of my favs).
- Soy Sauce and Rice Vinegar. This dream team adds salt and acidity to the otherwise sweet sauce.
- Fish Sauce. Don’t let the fish sauce freak you out—it adds a savoriness that makes our Thai peanut stir fry sauce taste extra…Thai. It’s legit, trust me.
- Red Curry Paste. Brings depth and lots of spice to the dish. It’s a staple ingredient in in Thai recipes (like this Coconut Curry) that you can find in the Asian food aisle of most grocery stores.
- Ginger and Garlic. A dynamic duo that’s essentially…essential in all great stir fry recipes.
- Red Pepper Flakes. For just the right amount of heat to add some zip.
- Vegetables. Choose your favorite mix of fresh or frozen veggies.
- Mushrooms. I love the meatiness and flavor fresh mushrooms give this dish.
- Cilantro & Peanuts. The perfect garnish that adds color, freshness and crunch to every bite.
- Brown Rice. Or swap for cooked quinoa or whole-wheat spaghetti noodles.
- Combine and mix the sauce ingredients.
- Saute the onion and garlic and then cook the chicken. Remove the meat from pan and set aside.
- Add remaining vegetables and mushrooms and saute until tender-crisp.
- Return chicken to pan, add the sauce, and toss to coat. Cook until heated through and then stir in peanuts and cilantro.
- Serve over prepared brown rice, quinoa, or whole wheat spaghetti. Garnish and ENJOY!