A savory peanut sauce covers every inch of this flavorful peanut satay chicken stir fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Meet the stir fry that might singlehandedly convince you to retire the takeout for awhile.
We love a good chicken + veggie stir fry around here, but I’m about to introduce you to an insane game-changer otherwise known as peanut satay sauce.
All piled over tons of fluffy rice of course because we’re doing dinner up right tonight!
This Stir Fry features…
- Juicy chicken pieces
- A rainbow of tender stir fry veggies
- A creamy, flavorful peanut satay sauce
- Tons of hot fluffy rice for serving with stir fry
Making Peanut Satay Chicken Stir-Fry
(scroll to bottom of page for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Chicken breasts
- Yellow onion
- Garlic
- Broccoli
- Snow peas
- Sweet pepper
- Peanut butter
- Soy sauce
- White vinegar
- Brown sugar
- Cornstarch
- Parsley
Choosing Your Chicken
I recommend using boneless skinless chicken breasts sliced into thin strips for this stir fry.
If you don’t have breasts on hand, boneless skinless chicken thighs also work great in this recipe. Thinly slice thighs into strips and cook according to recipe instructions.
Choosing Your Veggies
I use a simple base of onions, sweet peppers, broccoli, and peas for this stir fry, but the sky’s the limit for what veggies you can use! Try these other favorites.
- Mushrooms
- Zucchini/summer squash
- Shredded cabbage
- Leeks
- Baby corn
- Carrots
Make-Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the sauce – the peanut sauce stores well in refrigerator up to 1 week.
- Prep the meat – slice the chicken and store in refrigerator up to 6 days.
- Prep the veggies – cut the veggies and store in refrigerator up to 6 days.
- Assembly – when ready to cook stir fry, follow recipe instructions for pan-frying chicken, vegetables, and adding sauce.
Serving Suggestions
Try these ideas for bowl bases that pair well with this stir fry.
- Jasmine rice
- Brown rice
- Cauliflower rice
- Quinoa
Every bit of this stir fry just screams better-than-takeout! The savory, creamy peanut sauce covers the juicy chicken strips and tender stir fry veggies to complete and total perfection.
Just one of those dinners that you’ll find makes it’s way onto the dinner rotation regularly and trust me, no one is going to mind that. ♥
More favorite stir fries to make next!
- Sticky Apricot Chicken and Broccoli
- Orange Ground Chicken Rice Bowls
- Black Pepper Mushroom Chicken Stir Fry
Peanut Satay Chicken Stir-Fry
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Ingredients
- 3 tablespoons vegetable oil, divided
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch strips
- 1 medium yellow onion, thinly sliced
- 3 medium cloves garlic, minced
- 2 cups 1/2-inch broccoli florets
- 1-1/2 cups snow peas
- 1 medium sweet pepper, thinly sliced
- 1/3 cup creamy peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tablespoons white vinegar
- 1/3 cup packed brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Hot rice for serving
Instructions
- In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
- In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
- Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
Jim says
What a beautiful shift away from a regular taste, I totally loved it. The subtle taste of the peanut paste was great:
The dish has made it onto my favourite list. Thank you for sharing this recipe with us
Sharclay says
Absolutely delicious dish! I will make this again and again!!
Laurie says
I made this yesterday and it was a hit with both my husband and I! The flavour was excellent, much like restaurant quality satay. I doubled the sauce and used mushrooms instead of snow peas based on personal preference. I was pleasantly surprised that I had every ingredient on hand. Thanks for an amazing recipe!
Sarah says
That’s so awesome to hear, Laurie! Thanks for reporting back. 🙂
Anna says
It was really awful and overpowering – did AI post this reciepe??
Sarah says
Nope! I’m a real person and I have been developing all the recipes solo on this website for 10+ years. I’d be happy to help you troubleshoot where you went wrong if you want to provide additional context!