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Chicken Stir-Fry with Thai Peanut Sauce

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Adjust Servings:
1 tbsp fresh cilantro - chopped
1 tsp red pepper flakes
1-inch ginger piece - chopped
1 tsp garlic - crushed
2 tbsp olive oil
12 oz boneless, skinless chicken breast
12 oz mixed vegetables - chopped
1 medium onion - thinly sliced
½ cup peanuts - chopped
3 oz brown rice
8 oz water
Peanut Sauce
3 tbsp soy sauce
1 tbsp fish sauce
2 tbsp rice vinegar
¼ cup Thai red curry paste
2 tbsp brown sugar
2 tbsp brown sugar
1 cup coconut milk
1 tbsp lime juice
¼ tsp salt

Nutritional information

9 g
20 g
25 g
600 mg
120 mg

Chicken Stir-Fry with Thai Peanut Sauce

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


  • Peanut Sauce

How to make Chicken Stir-Fry with Thai Peanut Sauce

  • Blend all the contents of the peanut sauce in a blender jar for 45 seconds. Set aside.
  • Heat water in a large pan. On boiling, add the washed brown rice to the pan. Cook on a medium flame till the water is absorbed and the rice is soft.
  • Heat 1 tbsp olive oil in a large pan and sauté the onion for 3 minutes, then add the ginger and garlic. Sauté for 1 minute and add the thinly sliced chicken to the pan. Cook for 5 minutes until the chicken is cooked, stirring in between. Transfer the prepared chicken to a bowl and set aside.
  • Place the pan on flame and add the remaining 1 tbsp olive oil to it and add the vegetables and stir-fry for 7 minutes.
  • Add the cooked chicken to the pan. Pour the prepared peanut sauce and red pepper flakes into the pan. Mix well and cook for 2 minutes. 
  • Transfer the cooked brown rice on a serving bowl and pour the cooked stir-fry chicken with Thai peanut sauce over it. Garnish with chopped peanuts and cilantro.

Note: In the place of rice, quinoa or rice noodles can be also used.


Fish sauce, an indispensable part of the Thai cuisine, is made by placing salted small fish such as anchovies or shrimp and salt in jars. On fermenting, the resultant liquid is collected, strained, and bottled. Romans also had a fish sauce called ‘garum’.

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