This Peanut Sauce Stir Fry is quick and easy to make, ready in just 30 minutes! This delicious recipe is perfect for the whole family and pairs well with rice or noodles. It’s a flavorful, homemade alternative to takeout that everyone will enjoy.
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This peanut sauce stir fry is quick, easy, and perfect for busy weeknights. Made with simple ingredients in one pan, it comes together fast and delivers a rich, creamy peanut sauce that coats the vegetables and protein for a satisfying meal. Peanut butter lovers will especially enjoy this dish, and you probably already have most of the ingredients at home — making it a great alternative to takeout just like my 20-minute chicken fried rice.
If you love Asian-inspired flavors, you’ll enjoy these Air Fryer Teriyaki Chicken Thighs with their perfect balance of sweet and savory. You'll love my Thai Basil Beef if you're craving even more fast and flavorful stir-fry recipes! It's bold, aromatic, and ready in just 20 minutes — perfect for busy weeknights.
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Ingredients
- Chicken. I typically use chicken breasts but chicken thighs will also work.
- Peanut butter. Use unsweetened, natural creamy peanut butter so you can adjust the sweetness of the sauce with honey.
- Coconut aminos. I prefer coconut aminos to soy sauce, but you can use soy sauce or tamari if gluten-free.
- Lime juice. Fresh lime juice adds some acidity and brightness to the peanut sauce recipe.
- Red pepper flakes. I added red pepper flakes to give the sauce a little kick. Add more if you prefer or eliminate the red pepper if you don't like spice. I love adding this spice to Angel Hair Shrimp Scampi and Orzo Salad with Pesto.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Switch up the vegetables. Cauliflower, zucchini, snow peas and asparagus are all great options. Feel free to even use a bag of frozen stir-fry vegetables to make this recipe even easier.
- Swap out the protein. Make it a shrimp or tofu stir fry instead.
- More ingredient swaps. If you don't have limes at home, use fresh lemon juice or rice vinegar instead. Brown sugar or even maple syrup can be used in place of the honey.
- Use store-bought peanut sauce if you are in a real pinch for time!
Instructions
Step 1: Begin by dicing the chicken and vegetables. Add them to a hot pan with some oil and cook for a few minutes.
Step 2: While the vegetables and chicken are cooking, add the peanut sauce ingredients to a small bowl.
Step 3: Whisk the ingredients together until smooth.
Step 4: Add the sauce to the pan and simmer until everything is cooked. Serve and enjoy!
Sarah's Top Tips
- I recommend peanut butter without added sugar so you can more easily control the sweetness of the sauce.
- Add extra crunch by sprinkling peanuts on top. You can also add other types of nuts like almonds and cashews.
- If your sauce is too runny, thicken it by making a slurry. Use 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water. Pour into your stir fry and it will thicken as it simmers.
- Store leftovers in the fridge in an airtight container for about 3-4 days. If you want to make this as a freezer meal, let it cool completely, then store it in a freezer-safe container or bag. Let it thaw overnight in the fridge and reheat it in the skillet.
Serving
I recommend serving this recipe over white or brown rice or rice noodles. Top it with sesame seeds and green onions for garnish.
Storage & Reheating
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave for 1-2 minutes. Heat the chicken and peanut stir fry in a skillet over medium-low heat until warm.
Similar Recipes
Craving more spicy-sweet flavor? These Bang Bang Chicken Skewers are quick, flavorful, and perfect for grilling.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Peanut Sauce Stir Fry
See the full post for extra tips and photos
Ingredients
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 yellow onion, diced
- 1 red pepper, diced
- 2 cups broccoli florets, cut into bite-sized pieces
- ½ teaspoon salt
Peanut sauce
- 2 tablespoons unsweetened peanut butter
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- ¼ cup coconut aminos or soy sauce
- ½ lime, juiced
- ½ teaspoon red pepper flakes
Instructions
- Heat 1 tablespoon of olive oil in large skillet over medium-high heat. Once hot, add onion, red pepper and broccoli and sauté for 4-5 minutes, until slightly softened.
- Add the chicken to the pan with ½ teaspoon of salt and cook for another 5 minutes.
- Combine the sauce ingredients in a small bowl or container. Once mixed together, pour into the pan with the chicken and vegetables.
- Allow the stir fry and sauce to simmer for 5-10 minutes, until the chicken is cooked through. If the sauce appears too runny, create a slurry by combining 1 tablespoon of cornstarch, flour or arrowroot powder with 2 tablespoons of cold water and pour this into the pan to help thicken the sauce.
- Turn off heat and serve over rice or noodles. Enjoy!
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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Sarah's Tips
- I recommend peanut butter without added sugar so you can more easily control the sweetness of the sauce.
- Add extra crunch by sprinkling peanuts on top. You can also add other types of nuts like almonds and cashews.
- If your sauce is too runny, thicken it by making a slurry. Use 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water. Pour into your stir fry and it will thicken as it simmers.
- Store leftovers in the fridge in an airtight container for about 3-4 days. If you want to make this as a freezer meal, let it cool completely, then store it in a freezer-safe container or bag. Let it thaw overnight in the fridge and reheat it in the skillet.
- Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave for 1-2 minutes. Heat the chicken and peanut stir fry in a skillet over medium-low heat until warm.
Lilly L says
So easy to make, healthy, and the sauce was delicious!
Trish says
Made this tonight for dinner. So delicious! Everyone loved it. Will be making again soon.
Steve H says
I made up my own version of this years ago and just looked. I think you are the only one that comes close. I also add grated Ginger, szechuan sauce for spice (housx of Tsxxx) and dry sherry. I have also added Teriyaki sauce from a jar and judge the thickness to see how much cornstarch to add. It needs to be thick enough to coat and stick to veggies, but too runny and it ends up at the bottom of your bowl, and too thick and it globs and doesn't coat the rice if you eat it on rice.
This is a great recipe, unique and fun to play with but the base of soy, sesame oil and peanut butter is a great start!
Steve H says
I forgot to rate it, of course 5 stars!
Sarah Holt says
Hi Steve, thanks so much for the kind words. I love that you played around with it and enjoyed it!
CJ says
Doubled the sauce recipe, used some of it to marinade the chicken and added ground peanuts on top. Delicious!
Sarah Holt says
Hi CJ, the peanuts on top sound so good, will have to try that next time!!
Myles says
This sauce turned out very nice but a little thick from the peanut butter. I kept adding water but it stayed a bit sticky thick.. I think adding a liquid like pineapple or orange juice to the recipe may be helpful. I enjoyed the taste though.
Sarah Holt says
Hi Myles, the sauce should thin out when added to the pan. Glad you enjoyed it though!
Nancy says
Made tonight, family loved it!
Sarah Holt says
So happy everyone enjoyed it!