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A dish of Thai peanut chicken garnished with fresh cilantro and crushed peanuts.

Classic Thai Peanut Chicken with Broccoli and Bell Peppers

This classic Thai peanut chicken with broccoli and bell peppers is a quick and flavorful meal. Tender chicken and crisp vegetables are coated in a rich, savory peanut sauce, perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

Equipment

  • medium bowl
  • whisk
  • large skillet or wok

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces

Peanut Sauce

  • 1/2 cup creamy unsweetened peanut butter
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon freshly minced ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1-2 teaspoons chili garlic sauce or Sriracha to taste
  • 1/4 cup water or coconut milk for thinning

Vegetables

  • 1 head broccoli cut into florets
  • 1 red bell pepper thinly sliced
  • 1 tablespoon cooking oil vegetable, canola, or peanut oil

Garnishes

  • 1/4 cup chopped roasted peanuts
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions
 

Prepare the Chicken

  • Cut the boneless, skinless chicken breasts into even 1-inch pieces. No marinating is required for this quick version.

Whisk the Peanut Sauce

  • In a medium bowl, combine peanut butter, soy sauce, rice vinegar, honey, minced ginger and garlic, sesame oil, lime juice, and chili garlic sauce; whisk until smooth. Gradually add water or coconut milk until pourable, then adjust seasonings to taste.

Cook the Chicken

  • Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, cook for 5-7 minutes, stirring occasionally, until browned and cooked through, then remove and set aside.

Sauté the Vegetables

  • Add broccoli florets to the same skillet and stir-fry for 3-4 minutes until tender-crisp. Add sliced red bell pepper and continue to stir-fry for 2-3 minutes until slightly softened but still vibrant.

Combine Everything

  • Return the cooked chicken to the skillet with the vegetables. Pour the prepared peanut sauce over the chicken and veggies, stir to coat evenly, and simmer gently for 1-2 minutes to warm through and meld flavors.

Serve and Garnish

  • Serve immediately over jasmine rice, noodles, or quinoa. Garnish with chopped peanuts, fresh cilantro, and a squeeze of fresh lime juice.

Notes

Serve this dish with jasmine rice, noodles, or quinoa for a complete meal. For extra spice, increase the amount of chili garlic sauce or Sriracha in the peanut sauce. You can also add other vegetables like snap peas or carrots to the stir-fry.