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Thai-Style Coconut Peanut Chicken Stir-Fry

May 29, 2019

By: Ramona Cruz-Peters of Fab Everyday Blog

Thai-Style Coconut Peanut Chicken Stir-Fry


  • 1/2 cup creamy peanut butter
  • 1 can light coconut milk
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 pound boneless, skinless chicken breast, cut into strips
  • Zest of 1 lime
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 jalapeno pepper, seeded and minced
  • 2 cups snow peas
  • 1 red bell pepper, cut into thin strips
  • 1 cup bean sprouts
  • 1/2 cup chopped peanuts
  • 1/4 cup chopped cilantro


This Thai dish is made unique with its creamy coconut and peanut butter sauce, making it perfect for a family dinner. Serve over rice or noodles to complete the meal.

  1. Mix peanut butter, coconut milk, chicken broth, soy sauce, brown sugar, salt, and basil in a mixing bowl with a whisk until smooth. Set aside.
  2. Heat vegetable oil in a wok or deep skillet over high heat. Stir fry chicken until no longer pink in the center, about 8 minutes.
  3. Add lime zest, ginger, garlic, and jalapeno to the pan and stir fry for one minute.
  4. Add the coconut peanut butter mixture to the pan along with the snow peas, bell pepper, and bean sprouts and stir well.
  5. When the sauce begins to bubble, reduce heat to a simmer. Simmer for about 4 minutes (vegetables should be cooked but still a little crisp).
  6. Serve over rice or noodles, and top with chopped peanuts and cilantro.