Peanut Chicken Stir Fry

It’s time for peanut chicken stir fry.

Overhead shot of kung pao chicken stir fry

How to make peanut chicken stir fry

Which has to be one of my absolute favorite weeknight meals because:

1) it’s quick and simple 2) it’s DELICIOUS and 3) pretty much any mix of protein and veggies can be tossed together in an umami-rich sauce and paired with rice or noodles {yup, I have a soft spot for these starchy-carbs}.  

I mean, what can go wrong here, people?  I can’t think of a single thing!  And did I mention how absolutely gorgeous stir fry is?  I shoot for at least 3 colors of veggies because they take the photographic cake.  

They make the dish pop and provide an amazing texture that no protein or carb {God love them, though} cannot replicate.

So for this stir fry, I decided to combine two of my very favorite Asian dishes — Kung Pao Chicken and Peanut Chicken — to make Kung Pao Peanut Chicken.  

Marvelous, eh?  {I don’t know about that, but it’s seriously dynamite.}  I just love the spices in Kung Pao dishes, such as Thai chilies and Sichuan peppercorns, and the PEANUTS.  

Uh, they just make the dish, well, great.  We talked about all those yummy veggies that provide the crunchy-fresh goodness in stir fry, but the peanuts just take it to the next level with their salty, crunchy, nutty fantastic-ism.  {Is that a word?}  

And then peanut chicken.  Well, we know the peanuts are already involved, but we just need more peanuty-ness by adding peanut butter to the sauce.  Yep.  Peanut butter.  

For those of you who have had peanut chicken, this is no surprise, and you already know how delicious it is.  But the rest of you may think I am crazy right now.  

For putting peanut butter with soy sauce, ginger, garlic, lime, chicken broth and brown sugar.  But I’m just crazy for deliciousness, and you’ll totally understand when you try it.

Kung Pao chicken stir fry in a bowl

What makes this the perfect spicy weeknight meal

Anyway.  Did I mention it’s Mother’s Day?  I certainly didn’t forget about all those amazing mommas out there — they are simply unforgettable.  

And I know this dish is totally un-mother’sdaylike, but sometimes I like to throw something wacky in the mix.  

My mom would totally dig this recipe {minus the chilies and peppercorns, because she can’t handle the heat}, so I would make this for her if she were here.  

When I was younger and still lived in the mitten, we would go out for Asian food ALL the time, so this is kind of an ode-to-mom.  And to our mouths and tummies, because they crave this stuff, too.

Would your mom like Kung Pao Peanut Chicken Stir Fry?  I think so.  

Oh, ya know what else?  I put this chickie on a bed of rice noodles tossed in sesame oil {YUM}, but this would go REALLY well with Coconut Jasmine Rice.  

{Yes, I am well aware that I have an obsession with coconut and with this rice.  Just bear with me here.} 

So if you don’t have dinner plans tonight, or anytime this week, grab the stuff for this stir fry and you will have dinner in NO TIME.  And of course an amazzzzzzing dinner.  

Score times two, amiright?

Close-up shot of finished recipe
Print

Healthy Peanut Chicken Stir Fry

Chicken stir fry with loads of vegetables and a spicy peanut sauce.

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 15-20 mins
  • Total Time: 30-40 mins
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Asian

Ingredients

Scale

Sauce:

  • 2-inch piece fresh ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • ½ cup creamy natural peanut butter
  • 4 tablespoons low sodium tamari or soy sauce
  • Zest and juice of 1 lime
  • 1 tablespoon brown sugar or honey
  • Dash crushed red pepper flakes
  • ½ cup unsalted chicken stock or water

Stir Fry:

  • 23 tablespoons oil
  • 1 ½ pounds boneless skinless chicken breasts or thighs, cubed
  • 1 tablespoon crushed Sichuan peppercorns or crushed red pepper flakes
  • 23 cups stir fry vegetables, chopped (bell pepper strips, broccoli, sugar snap peas, zucchini)

Garnishes:

  • 2 cups cooked rice noodles or rice
  • 23 green onions, thinly sliced
  • Crushed dry roasted peanuts and chopped cilantro (optional)

Instructions

  1. Combine sauce ingredients in a blender and puree until smooth. Taste and adjust seasoning, if necessary. Set aside.
  2. Heat oil to medium high in a wok or large skillet. Add cubed chicken and saute 2-3 minutes, until starting to brown. Add pepper flakes and Thai chilies and saute for 30 seconds. Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes. Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently.
  3. Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.

Notes

Cooking Tip: The sauce can be prepped and made in advance; store it in the refrigerator for up to 2 days.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 461
  • Sugar: 3g
  • Sodium: 541mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 43g
  • Cholesterol: 98mg

Keywords: easy, healthy, best, quick, weeknight dinner, tasty

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

Don’t forget the peanuts, folks.  And give your mom lots of X’s and O’s today.

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Join the Discussion

4 thoughts on “Peanut Chicken Stir Fry”

  1. My mouth is watering! This looks delicious! I’m going to have to try this! Aside from the dish, your pictures and blog looks great too.

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