Peanut Satay Chicken Stir Fry (2024)


By SarahOn &nbsp|&nbspUpdated:

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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.

Peanut Satay Chicken Stir Fry (1)

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.

Peanut satay sauce. It’s sweet, it’s tangy, it’s creamy, and it’s about to find its way into your stir fry game.

What else do we even need from a stir-fry other than THE PEANUT SATAY SAUCE? I guess an armful of pretty veggies and a mess of tender chicken never hurt anyone.

All piled over tons of fluffy rice of course. Dinner of your lives, guys. You aren’t gonna hate it.

This Peanut Satay Chicken Stir Fry features…

  • Juicy chicken pieces
  • A rainbow of tender, healthy veggies
  • A creamy, flavorful peanut satay sauce
  • Tons of hot fluffy rice for serving with stir fry
Peanut Satay Chicken Stir Fry (2)

Making Peanut Satay Chicken Stir-Fry

(scroll to bottom of page for the full recipe!)

Prepping Chicken

I recommend boneless skinless chicken breasts for this recipe. Slice them into bite-sized thin strips and they are ready to be cooked!

If you don’t have breasts on hand, boneless skinless chicken thighs also work great for this recipe! Cook them the same as the recipe directs for the breasts.

Picking Stir Fry 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!

A few of our other favorites…

  • Mushrooms
  • Zucchini/summer squash
  • Shredded cabbage
  • Leeks
  • Baby corn
  • Carrots
Peanut Satay Chicken Stir Fry (3)

Making Peanut Satay Sauce

This sauce is incredibly easy to prepare AND you can even make it ahead of time and store in the fridge!

You’re going to need…

  • Creamy peanut butter
  • Soy sauce
  • White vinegar
  • Sugar (light brown sugar or coconut sugar both work!)
  • Cornstarch

That’s it! Mix everything up until smooth and then it gets added straight into your pan of stir fried veggies + chicken.

Peanut Satay Chicken Stir Fry (4)

What to Serve with Stir Fry

  • Fluffy jasmine rice
  • Tender brown rice
  • Cauliflower rice
  • Hot cooked quinoa
Peanut Satay Chicken Stir Fry (5)

Every bit of this stir fry just screams better-than-takeout!

The savory, creamy peanut sauce covering the juicy chicken and tender veggies is just something magic.

Just one of those dinners that you’ll find makes it’s way onto the dinner rotation regularly! Meet your new stir fry fav. ♥

Peanut Satay Chicken Stir Fry (6)

If you need other stir-fry recommendations, pleaaaase give this beef teriyaki noodle stir-fry or this Mongolian beef meatball veggie stir-fry a go and thank me later.

Watch this stir fry made step-by-step on Google web stories!

Peanut Satay Chicken Stir Fry (7)

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4.53 from 42 votes

Peanut Satay Chicken Stir-Fry

A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 419kcal


  • 3 tablespoons vegetable oil, divided
  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in strips
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets
  • 1-1/2 cups snow peas
  • 1 medium sweet pepper, thinly sliced
  • 1/3 cup peanut butter
  • 1/3 cup soy sauce
  • 2 tablespoons white vinegar
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  • Hot rice for serving


  • 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!

For a step-by-step guide to making this recipe, check out the video!


Serving: 8oz stir fry (calculated without rice) | Calories: 419kcal | Carbohydrates: 25.8g | Protein: 39.9g | Fat: 19g | Saturated Fat: 3.5g | Cholesterol: 78mg | Sodium: 1128mg | Potassium: 452mg | Fiber: 4.2g | Sugar: 16.8g | Calcium: 83mg | Iron: 4mg

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

Reader Interactions


  1. Paul says

    Peanut Satay Chicken Stir Fry (8)
    Made this for the first time for my family last night and it went down a treat,easy to make and great flavours 😀will be making this on a regular basis from now on , thank you very much.


    • Sarah says

      Wonderful to hear, Paul! Thanks for reporting back. 🙂


  2. 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


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