Quick and Easy Peanut Satay Chicken Stir-Fry Recipe: Bold Flavors in Every Bite

Imagine tender chicken strips coated in a rich, creamy peanut sauce with just the right amount of heat. Add crisp vegetables and the crunch of roasted peanuts, all served over warm, fluffy rice. That's exactly what this Peanut Satay Chicken Stir-Fry delivers—bold flavors and satisfying textures that make you want to come back for seconds.

Photo byInsanelyGoodRecipes

I stumbled across this recipe at Insanely Good Recipes, and it was so delicious I had to share it with you! It's the perfect combination of savory, sweet, and spicy, and let me tell you, it's so good it makes you want to slap your mama! You can whip this dish up in under 30 minutes, making it ideal for busy weeknights when you still want something special.

A Little Backstory

Thai-inspired dishes like this Peanut Satay Chicken Stir-Fry have been a staple in my kitchen ever since I tried Thai street food for the first time. The layers of flavor in this cuisine are unlike anything else: spicy, sweet, tangy, and deeply savory all in one bite. This particular stir-fry recipe combines the rich taste of peanut butter with a touch of Thai red curry paste, creating a dish that balances heat and sweetness in a way that's incredibly satisfying.

If you're a fan of bold, vibrant flavors and want a dish that’s sure to please a crowd, this stir-fry is a must-try.

Cultural Origins & Fun Facts

Peanut satay is a beloved part of Thai cuisine, often served as a dipping sauce for grilled meats. While satay itself originates from Indonesia, peanut-based satay sauces have become iconic in Thai food culture. This stir-fry takes those signature satay flavors and transforms them into a hearty, comforting meal perfect for family dinners.

Did you know? Thai cuisine is all about balancing flavors—sweet, salty, sour, and spicy—just like in this dish. That's what makes every bite so intriguing and delicious.

Recipe: Peanut Satay Chicken Stir-Fry

Ingredients

For the Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons warm water
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons Thai red curry paste
• 1-2 tablespoons rice vinegar
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 1 tablespoon red pepper flakes

For the Stir-Fry:

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 1 medium yellow onion, thinly sliced
• 1 tablespoon sesame oil
• 2 cups chopped cabbage
• 2 cups broccoli florets
• 1 cup snow peas
• 1 medium bell pepper, sliced
• 1/2 cup dry-roasted peanuts, roughly chopped
• 1/2 cup chopped fresh cilantro
• Cooked rice, for serving

Instructions:

1. In a medium bowl, whisk together the peanut butter, warm water, honey, soy sauce, Thai red curry paste, rice vinegar, minced ginger, garlic, and red pepper flakes until smooth. Set this sauce aside.
2. Slice the chicken into 1/2-inch strips, pat dry, and season with salt and pepper.
3. Heat 1-2 tablespoons of vegetable oil in a large wok or deep nonstick skillet over medium-high heat. When the oil is shimmering, add the sliced onion and sauté for about 3 minutes, until softened.
4. Add the chicken to the skillet and cook, stirring often, until fully cooked. Once done, remove the chicken and set it aside.
5. In the same skillet, add the remaining vegetable oil and sesame oil. Toss in the cabbage, broccoli, snow peas, and bell pepper. Cook until the vegetables are tender-crisp, which should take about 3-5 minutes.
6. Return the cooked chicken and onion to the skillet, then pour the prepared peanut sauce over the mixture. Toss everything together until the chicken and vegetables are fully coated in the sauce. Let it cook for another 2 minutes to heat through.
7. Serve the stir-fry over a bed of cooked rice and garnish with chopped peanuts and cilantro for extra crunch and freshness. Enjoy!

Cooking Tips & Variations:

• Vegetarian Option: Swap the chicken for tofu or tempeh for a plant-based version of this dish.
• Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Heat Level: If you prefer a milder dish, reduce the amount of red pepper flakes or skip the curry paste. For spice lovers, add extra red pepper flakes or a splash of sriracha!
• Meal Prep: This dish stores well in the fridge for up to 3 days, making it an excellent meal prep option for quick weeknight dinners.

Side Dish Suggestions

This stir-fry pairs perfectly with jasmine rice or even cauliflower rice for a low-carb alternative. For an extra touch of Thai-inspired goodness, serve it alongside a cucumber salad or a refreshing glass of Thai iced tea.

I hope you love this recipe as much as I do! It's flavorful, quick to make, and endlessly satisfying. Don't forget to follow me for more delicious recipes like this one, and if you try it, leave a comment below—I’d love to hear how it turned out!