Skillet Peanut Chicken Stir-Fry

Creamy peanut sauce + Stir-fry Veggies + Chicken = Quick and Easy meal. Bonus, it only takes about 25 min. from start to finish to have this super tasty meal on the table.

If you have a package of chicken (preferable boneless skinless chicken breast or thighs) some frozen stir-fry veggies, and a few pantry staples on hand you’re set to whip up this easy Peanut Chicken Stir-Fry.

The recipe does call for coconut milk (the Thai version that comes in a can) but if that’s not something you have on hand you can easily substitute almond or coconut milk (the kind in the carton).

I’m serving this Peanut Chicken Stir-Fry  over zucchini noodles  (because more veggies are always better in my book) but this would be equally as delicious over rice, linguine/spaghetti, ramen noodles, quinoa  etc.

For more information on making "zoodles" (zucchini noodles) with a spiralizer check out this post (Zucchini Noodles with Avocado Pesto)

Use packaged stir-fry veggies to keep this super simple or chop up any of your favorite veggies.

As you can tell by all the "substitution" ideas...this recipe for Peanut Chicken Stir-Fry is highly customizable! So use your favorite veggies, give the sauce more of kick by adding more red pepper flakes/sriracha (or not), serve over zoodles/rice/pasta/quinoa. Anyway to choose, the creamy peanut sauce + veggies+ chicken is a winner for a quick and easy (and flavorful) meal the whole family will love.

More recipes with Peanut Sauce:

1. Soba Noodles + Peanut Sauce
2. Sesame Peanut Noodles & Tofu Lettuce Wraps
3. Thai Peanut Popcorn
4. African Peanut Soup

Tools used in this recipe:

Skillet Peanut Chicken Stir-Fry

Susan Randall

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 458.9 kcal

Ingredients

  

1x2x3x

• ▢ 3-4 medium zucchini
• ▢ 1 14 oz. can unsweetened light coconut milk found in the Asian section of the supermarket (or 1 cup almond or coconut milk (in the carton)
• ▢ ⅓ cup peanut butter
• ▢ 2 teaspoon soy sauce low sodium
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon crushed red pepper more to taste
• ▢ sriracha to taste
• ▢ 1 lb. skinless boneless chicken breasts, cut into bite size pieces (approx. 1 inch)
• ▢ salt and pepper to taste
• ▢ 2 teaspoon canola oil or vegetable oil
• ▢ 2 cups frozen stir-fry vegetables
• ▢ ½ cup frozen peas

Instructions

 

• Wash zucchini, Use a spiralizer or julienne peeler to make zucchini noodles. Set aside. *
• In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, red pepper flakes and sriracha (to taste). Set aside.
• Season chicken with salt and pepper to taste. Heat a large skillet over medium high heat, add chicken and cook, stirring occasionally, until lightly browned (about 6 min.) . Remove chicken from skillet.
• Add stir-fry vegetable and peas to hot skillet, cook until thoroughly heated (approx 2-3 min.).
• Add sauce to skillet and return chicken. Combine all ingredients to thoroughly coat with sauce.Serve over zucchini noodles. **

Notes

* more information on making zucchini noodleshere. If you dont have a spiralizer or julienne peeler you can use a regular peeler and make long "zucchini ribbons" or cut zucchini in pieces.

** This recipe makes a generous amount of sauce, use a slotted spoon to serve vegetables if you prefer less sauce.

Nutrition

Serving: 1servingCalories: 458.9kcalCarbohydrates: 15.9gProtein: 35.1gFat: 28.6gSaturated Fat: 14gCholesterol: 70.2mgSodium: 308mgFiber: 5.4gSugar: 8.2g

Tried this recipe?Let us know how it was!

*recipe adapted from Better Homes and Gardens-  Peanut Satay Stir-Fry