This Peanut Sauce Stir Fry is quick and easy to make! Serve it over rice, quinoa or your favorite noodles. It's a delicious and healthy alternative to takeout that everyone will love.
I don't know about you, but I love a good stir fry! With the right sauce, the flavors are just so good. And the best part? It's a one-pan recipe that usually takes under 30 minutes, including prep time.
If you love peanut butter you are going to love this delicious peanut sauce stir fry. You probably already have most, if not all of the ingredients at home. This will be your new favorite alternative to takeout!
Ingredients and Substitutions
The full list of ingredients is in the recipe card below but I wanted to highlight a few for you here:
- Vegetables- the recipe calls for broccoli, onion and red pepper. However, if you have other veggies at home you need to use, you can swap them out. This recipe is very versatile.
- Peanut butter- use unsweetened, smooth peanut butter for the sauce. We will be adding honey to sweeten it up, so no need for the added sugar.
- Coconut aminos- I prefer coconut aminos to soy sauce for the lower sodium content, but you can use soy sauce or tamari.
- 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 altogether if you don't like spice.
Instructions
- Begin by dicing the chicken and vegetables. Add them to a hot pan with some oil and cook for a few minutes.
- Make the sauce by combining all of the ingredients in a small bowl and mix until smooth. Add the sauce to the pan and simmer until everything is cooked. Serve and enjoy!
Recipe FAQs
Serve this over your favorite rice, cauliflower rice, quinoa or even noodles, such as udon or rice.
Yes! This would be a great meatless meal. The peanut butter already provides some protein, but if you want more, use tofu or tempeh in place of the chicken.
You can use any veggies that you like! Cauliflower, zucchini, snow peas and asparagus are all great options.
Top Tips
- This can be stored 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.
- Adjust the spice as needed for your taste.
- Use your favorite veggies!
Similar Recipes
Sheet Pan Sesame Chicken and Veggies
🍳Recipe
Peanut Sauce Stir Fry
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 cooking 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 corn starch or arrowroot powder with a ½ cup of cold water and pour this into the pan to help thicken the sauce.
- Turn off heat and serve over rice or noodles. Enjoy!
Notes
- This can be stored 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.
- Adjust the spice as needed for your taste.
- Use your favorite veggies!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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!