Tender chicken, colorful vegetables, and a rich, creamy peanut sauce come together in this flavorful Thai-inspired stir-fry. Loaded with broccoli, cabbage, bell peppers, snap peas, carrots, and mushrooms, it's a satisfying, protein-rich meal that's perfect for busy weeknights or meal prep. Finished with crunchy peanuts, fresh cilantro, and a squeeze of lime, every bite is packed with fresh flavor and texture.
MAKES
SERVINGS 4
QUICK RECIPE OVERVIEW
Why you’ll love it
A protein-rich, veggie-packed meal that comes together in one skillet and is easy to prep ahead for quick lunches or dinners.
What Makes It So Flavorful?
Your homemade Peanut Sauce brings creamy, savory, and slightly sweet flavors, while fresh ginger, garlic, cilantro, and lime add brightness. Roasted peanuts give every bite a delicious crunch.
Helpful Tips
Slice the chicken and chop the vegetables ahead of time for faster cooking. Keep extra peanut sauce and chopped peanuts separate until serving to preserve their flavor and texture.
Thai-Inspired Peanut Chicken & Vegetable Stir-Fry
NUTTY · SAVORY · VIBRANT
SERVINGS 4 | PREP 20 MINUTES | COOK 20 MINUTES
Ingredients:
For the Chicken & Stir-Fry
1 pound boneless, skinless chicken breasts (about 2 medium chicken breasts), thinly sliced
1½ tablespoons avocado oil, divided
2 cups broccoli florets
2 cups thinly sliced green or purple cabbage
1 red bell pepper, thinly sliced
1 cup sugar snap peas, trimmed
1 cup thinly sliced carrots
1 cup sliced cremini or shiitake mushrooms
½ medium yellow onion, thinly sliced
2 garlic cloves, finely minced
1 tablespoon freshly grated ginger
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the Sauce & Toppings
¾ cup Creamy Peanut Lime Sauce (see recipe ↗)
¼ cup roasted peanuts, roughly chopped
¼ cup fresh cilantro, chopped
2 scallions, thinly sliced (optional)
1 lime, cut into wedges
For Serving (Optional)
2 cups cooked brown rice or quinoa
Method:
Slice the chicken and vegetables. Prepare the Creamy Peanut Lime Sauce and cook brown rice or quinoa, if using.
Cook Chicken. Heat ½ tablespoon avocado oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5–7 minutes, until golden and cooked through (165°F). Remove and set aside.
Stir-Fry Vegetables. Add remaining oil, onion, mushrooms, broccoli, and carrots. Cook for 4–5 minutes, stirring frequently.
Add Remaining Vegetables. Add cabbage, bell pepper, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Stir in garlic and ginger and cook for 1 minute.
Add Sauce. Return chicken to skillet and toss with ½ cup Creamy Peanut Lime Sauce. Cook until heated through, adding a splash of water if needed.
Serve over brown rice or quinoa. Top with remaining peanut sauce, roasted peanuts, cilantro, scallions, and fresh lime.
Recipe Notes
Meal Prep: Cook and slice the chicken, shred the cabbage, and prepare the dressing ahead of time. Store components separately and assemble just before serving.
Storage: Refrigerate the chicken and vegetables separately in airtight containers for up to 3–4 days. Keep the dressing refrigerated in its own jar and add when ready to eat.
Easy Shortcuts: Use pre-shredded cabbage, frozen shelled edamame, and matchstick carrots to reduce prep time.
Protein Variations: Substitute baked tofu or tempeh for the chicken for a plant-based option.
Serving Ideas: Enjoy on its own for a lighter meal or add brown rice or quinoa for a more substantial grain bowl.
