Contest-Winning Thai Peanut Chicken

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Nov. 08, 2023
Here’s a colorful and comforting Thai peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin


  • 8 ounces uncooked thick rice noodles
  • 1/3 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons canola oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 bunch broccoli, cut into florets
  • 1/2 cup shredded carrot
  • Sesame seeds, optional


  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan.
  3. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Thai Peanut Chicken Tips

How do you adjust the spice level in Thai peanut chicken?

To make this Thai peanut chicken recipe less spicy, reduce or omit the crushed chili flakes. You can also balance out the heat by adding cooling ingredients like coconut milk or acidic components like lime juice. For a spicier version, add more chili flakes or use additional ingredients like cayenne pepper, chili sauce, chili crisp, garlic chili sauce or Sriracha.

What else can you add to Thai peanut chicken?

To make this Thai peanut chicken recipe your own, try using chicken thighs instead of chicken breasts. Many Thai chicken recipes use chicken thighs because they have more fat, which makes them juicier and gives the dish a boost of flavor. You can also add ginger to bring a heating pungency to the dish or bring freshness with herbs like basil or lemongrass. For added texture, finish the dish with some chopped peanuts or cashews.

How do you serve peanut chicken?

This recipe calls for stir-frying rice noodles with the chicken, vegetables and sauce, but that’s not the only way to serve Thai peanut chicken. Like other homemade Asian recipes, you can serve the chicken and vegetables over rice or with heartier noodles like egg noodles. Finish the dish with fresh elements like chopped scallion, green onion or cilantro or crunchy items like sesame seeds or chopped peanuts.

How do you store leftover peanut chicken?

Store leftover peanut chicken in an airtight container, where it is good in the refrigerator for three to four days. To reheat the noodles, warm the stir-fry over medium heat in a skillet or wok until heated through. Alternatively, you can reheat the chicken in a microwave-safe container.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1-1/3 cups: 384 calories, 13g fat (2g saturated fat), 42mg cholesterol, 575mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.