This easy ground chicken stir fry with peanuts is a quick, Asian-inspired one-pan dinner made for busy weeknights. It comes together in about 30 minutes using simple pantry ingredients, fresh bell peppers, and ground chicken for a meal that feels both light and budget-friendly. The sauce is sweet, savory, and a little spicy thanks to chili garlic paste, while peanuts add the perfect crunch. A fast skillet dinner for busy nights that doesn't sacrifice flavor.
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I make this chicken stir fry with peanuts on nights when I want something fresh but don't want a sink full of dishes. We usually flip-flop between chicken and teriyaki beef bowls, depending on what I have in the freezer. Stir-fries are one of the easiest ways to build a balanced meal fast because everything cooks hot and quickly. That high heat is what keeps the vegetables crisp, the meat juicy, and the flavors bold without a long cook time. I love serving this over rice so it soaks up every bit of the simple sauce, especially with the crunch from the peanuts and the fresh veggies mixed in. If you try it, I'd love to hear how you customize it. Let me know in the comments.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Heat the olive oil in a large skillet or wok over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened and lightly caramelized.
Step 2
Push the vegetables to one side of the pan and add the ground chicken. Cook, breaking it up with a spatula, until browned and cooked through.
Step 3
Stir in the peanuts and cook briefly until lightly toasted.
Step 4
In a small bowl or jar, combine the garlic, ginger, coconut aminos, fish sauce, honey, and chili garlic sauce, stirring or shaking until well mixed. Pour the sauce into the skillet and toss everything together. Let it simmer just until slightly thickened.
Step 5
Remove the pan from the heat and stir in the basil and mint or Thai basil. Finish with a squeeze of fresh lime juice and serve over steamed rice.
Sarah's Top Tips
- Do not overcook the ground chicken. Ground chicken cooks quickly, and going even a minute too long can dry it out. But, this makes it perfect for stir fry! Cook just until it's no longer pink so it stays juicy and tender.
- Toast the peanuts directly in the pan. Adding them before the sauce lets them toast lightly in the residual heat, which brings out their nutty flavor and helps them stay crunchy instead of soft.
- Balance the sauce before adding it to the skillet. Taste it and adjust the sweetness or heat to your liking. Once it hits the hot pan, flavors concentrate quickly, so this small step makes a big difference.
- Finish with lime off heat. Adding lime juice after cooking keeps the flavor bright and fresh. If added too early, the acidity can turn bitter as it cooks.
Serving Suggestions
I usually serve this chicken stir fry with peanuts and call it a meal, but it's also great with a simple side if you want to round things out. If I'm not serving Thai basil beef bowls, I'll serve this chicken stir fry. It pairs well with something fresh like an Asian cucumber salad or cold noodle salad, and I'll often add steamed broccoli or snap peas if I have them on hand. If you're meal prepping, this stir fry holds up really well and makes an easy lunch the next day.
Storage & Reheating
Fridge: Store any leftover chicken stir fry in an airtight container in the refrigerator for up to 4 days.
Freezer: To freeze, let the stir fry cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, and warm gently in a skillet or microwave.
Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce. This stir fry is best enjoyed fresh, but it also works well for meal prep since the flavors hold up nicely over time.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Ground Chicken Stir Fry with Peanuts
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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 red bell peppers, chopped
- 1 ½ pounds ground chicken, Substitute ground turkey
- ½ cup peanuts, Substitute cashews or almonds.
- 4 cloves garlic, minced or grated
- 1- inch piece fresh ginger, grated
- ⅓ cup coconut aminos
- 1-2 teaspoons fish sauce
- 2-3 tablespoons honey
- 2 tablespoons chili garlic sauce, I like Huy Fong Chili Sauce
- ¾ cup fresh basil, roughly torn
- ¼ cup fresh mint, roughly torn or 1 cup Thai basil
- Fresh lime juice, for finishing
- Steamed white or brown rice, for serving
Instructions
- Heat the olive oil in a large skillet or wok over medium heat. Add the diced onion and chopped bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until softened and slightly caramelized.2 tablespoons olive oil, 1 small yellow onion, 2 red bell peppers
- Push the vegetables to the side of the pan and add the ground chicken. Cook for 5 to 6 minutes, breaking it up with a spatula, until browned and cooked through. Stir in the raw peanuts and cook for another 2 minutes to lightly toast them.1 ½ pounds ground chicken, ½ cup peanuts
- Meanwhile, add the garlic, ginger, coconut aminos, fish sauce, honey, and chili garlic sauce to a small jar or bowl. Shake or stir to combine. Pour the sauce into the skillet and stir everything together. Let it simmer for 2 to 3 minutes, until slightly thickened.4 cloves garlic, 1- inch piece fresh ginger, ⅓ cup coconut aminos, 1-2 teaspoons fish sauce, 2-3 tablespoons honey, 2 tablespoons chili garlic sauce
- Remove from heat and stir in the basil and mint or Thai basil. Finish with a generous squeeze of fresh lime juice. Serve over steamed rice and enjoy.¾ cup fresh basil, ¼ cup fresh mint, Fresh lime juice, Steamed white or brown rice
Sarah's Tips
- The nutrition information provided is for the chicken stir fry only and does not include rice or any other sides. Be sure to account for rice separately when calculating your total nutrition.
- Adjust chili garlic paste for mild or spicy preferences
- Thai basil gives the most authentic flavor, but I know it can be hard to find.
Trish says
Made this for dinner tonight, amazing flavor! I tossed in some baby bok choy just before adding the basil. Definitely making this again.