Stir Fry Chicken with Peanut Sauce

Why go out for chicken stir fry when you can make it easily at home?  This Thai-inspired stir fry chicken with peanut sauce recipe is ready in about 20 minutes. You get chicken, crisp-fried veggies, and a creamy peanut sauce over it all. 

It’s just enough for one person. I made it with rice stick noodles, but you can use plain rice or brown rice if you prefer.  I first tried a completely different recipe, from a usually reliable source, but I found it just lacked flavor. 

This one has peanuts (naturally), honey, hoisin sauce, and a generous squirt of lime.  The lime brightens up the flavor, and the honey adds a hint of sweetness.

I used freshly ground peanut butter (the sort of peanut butter they sell at health food stores), but the kind in the jar is fine too.  If you use the freshly-ground peanut butter you may need to add more oil. That will make it easier to mix the ingredients together. It should spread easily and you should be able to toss it over the cooked chicken and the vegetables.

Use whatever vegetables you have on hand, such as:  bell pepper, mushrooms, broccoli, cauliflower, sugar snap peas, or onions.  You can mix and match to suit your own taste.  Whatever you use, you’ll need about 1 1/2  cups.

If you’re making regular rice, start that first.  The rice stick noodles cook like pasta, just faster.  Bring the water to a boil and then cook the noodles about three minutes.

For the rest of the recipe, make the sauce first.  Then cook the chicken.  Once the chicken is done, set that aside and cook the vegetables.  Put the chicken back in the pan, and then add the sauce. Don’t let the sauce cook too much, just enough to heat everything up.

You can speed up the process by using mixed frozen veggies (not the bell peppers though, they tend to get soggy). That way, you save time cooking and chopping.

There is one “problem” though with this recipe. The kitchen still smells so good after you finish dinner that you want to eat it again.

Substitutions and Variations for Stir Fry Chicken with Peanut Sauce

  • Add some slivers of garlic and fresh ginger to the chicken when you cook it.
  • Make it spicier with sriracha or cayenne flakes.
  • Let the chicken cool, toss fresh, raw veggies in a bowl (use double the amount),  and eat it cold as a salad.
  • Skip the chicken, and just make it with the sauce, veggies, and rice stick noodles

More Chicken Recipes for One

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If you can’t get takeout, make this sichuan chicken right at home.  It’s faster (and tastier too).


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Peanut Butter and Cucumber on Rye Bread

We’re all familiar with the classic peanut butter and jelly sandwich. You can even get them pre-made! It’s classic American childhood food, and it’s comforting. This peanut butter and cucumber sandwich on rye bread is not so familiar. It comes with a twist.

Now, you may think I’m nuts (sorry), but try this experiment.  Replace the jam on your sandwich with thinly sliced cucumber.

Then, replace the classic white bread with rye bread. You want the kind of rye that’s got a good crust and seeds.  I’ve seen rye that’s more like dark whole wheat. That just won’t do.

Suddenly, your old-fashioned childhood sandwich is much more sophisticated.  The cucumber adds sweetness and crunch which complements the salty, smooth peanut butter beautifully.

My mom invented this sandwich long ago and it’s become a family favorite.

You don’t really need a formal recipe for this (any more than you need one for old-fashioned PB and J).  All you need is some peanut butter, real rye bread, and a cucumber.

In this case, I used a hothouse English cucumber, so I didn’t have to bother to peel it, but the regular kind is fine too.

More Peanut and/or Cucumber Recipes

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Takeout without the takeout. It’s got chicken, crisp-fried veggies, and a creamy peanut sauce over it all.


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Sweet, crunchy cucumber with a spicy peanut sauce. Another takeout meal that’s really easy to make yourself.


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Lemon Cucumber Salad with Dill

A cool, refreshing salad that’s wonderful with a tuna or deli meat sandwich.  Easy to make too.


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Great as a side dish (or for breakfast, which is when Israelis eat it).  Just a bit of chopping and you’re done. Or put it in a pita with eggplant and hummus.