Peanut Chicken with Green Beans: A Flavor-Packed Weeknight Stir Fry
A creamy, nut-forward sauce coats protein and crisp veggies for an unforgettable dish.
If you’re seeking a satisfying, easy, and boldly flavored dinner, look no further than peanut chicken with green beans. This Asian-inspired stir fry brings together tender chunks of chicken, vibrant green beans, and a lush, creamy peanut sauce, all in under an hour. It’s a family-friendly recipe that transforms ordinary ingredients into a deeply comforting dish packed with texture and taste. Whether served over spaghetti, rice, or a bed of fresh greens, this meal promises to become a weeknight favorite.
Why You’ll Love This Recipe
- Quick and Simple: Comes together in about 30–40 minutes, from prep to plate.
- Protein and Veggie-Packed: Uses juicy chicken thighs and crisp green beans for balanced nutrition.
- Irresistibly Creamy Sauce: Coconut milk and creamy peanut butter make the sauce rich, nutty, and smooth.
- Customizable Heat: Adjust chili oil or spice levels to your preference.
- Family-Approved Flavor: Sweet, salty, tangy, and lightly spiced—every bite is satisfying.
- Versatile: Serve it over noodles, rice, or even as a filling for wraps and lettuce cups.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned coconut milk | 1/2 cup | For creaminess and mild sweetness |
| Creamy peanut butter | 1/2 cup | Base for the peanut sauce |
| Soy sauce | 1/4 cup | Provides umami and saltiness |
| Light brown sugar | 2 Tbsp. | Balances the savory flavors |
| Hot chili oil | 1/2 tsp. | Or more, for extra heat |
| Lime juice | Juice of 1 lime | Adds brightness and tang |
| Vegetable oil | 1/4 cup | For stir frying |
| Green beans, trimmed | 12 oz. | Crisp and fresh |
| Skinless, boneless chicken thighs | 6, cut into small pieces | Stays juicy during cooking |
| Kosher salt | 1 tsp. | Or to taste |
| Black pepper | To taste | Freshly ground preferred |
| Garlic, minced | 2 cloves | Fragrant foundation |
| Peeled fresh ginger, chopped | 2 Tbsp. | Essential for warmth and zest |
| Curry powder | 1 Tbsp. | Brings depth and fragrance |
| Cooked spaghetti | As needed | For serving (or use rice or noodles) |
| Salted roasted peanuts, roughly chopped | 1 cup | Crispy topping |
| Fresh cilantro, chopped | 1/2 cup | Bright, herbal finish |
Instructions: Step-by-Step Guide
- Make the Peanut Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, light brown sugar, chili oil, lime juice, and a cup of water until smooth and blended. Set aside.
- Cook the Green Beans: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the green beans and sauté, stirring frequently, until they’re tender and starting to brown in spots (about 5 minutes). Transfer the green beans to a large bowl.
- Stir-Fry the Chicken: Season the chicken thigh pieces with kosher salt and black pepper. Add another tablespoon of oil to the skillet, then half of the chicken. Cook, stirring occasionally, until browned and mostly cooked through (about 10 minutes). Transfer to the bowl with the green beans. Repeat for the remaining chicken using an additional tablespoon of oil if needed.
- Fragrant Foundation: Add the last tablespoon of oil to the pan. Stir in the minced garlic and chopped ginger. Cook over medium heat, stirring constantly, until the mixture is fragrant and just starting to brown (30 seconds to 1 minute). Add the curry powder and toast for another 20 seconds to unlock the aromas.
- Create the Sauce Base: Pour the prepared coconut milk and peanut butter mixture into the skillet, scraping up any browned flavorful bits from the bottom of the pan.
- Simmer and Combine: Add the cooked chicken and green beans back into the skillet. Bring the sauce to a boil, then reduce the heat and simmer until the mixture thickens slightly (about 4 minutes). If needed, stir in up to 1/4 cup more water for a thinner sauce. Cook an additional minute to ensure everything is well-coated and heated through.
- Finish and Serve: Serve the peanut chicken and green beans over a bed of cooked spaghetti (or rice/noodles of your choice). Top generously with chopped salted peanuts and fresh cilantro.
Tips for the Best Stir Fry Results
- Use boneless, skinless chicken thighs for maximum juiciness and flavor—they are more forgiving than chicken breast in high-heat cooking.
- Trim the green beans evenly for consistent cooking and crunch.
- Toast the curry powder briefly to develop its aromatic qualities—don’t skip this step!
- Customize the heat level: Increase or decrease hot chili oil or sprinkle in red pepper flakes to match your spice preference.
- Finish with fresh herbs: Cilantro adds brightness, but you can swap in fresh basil or mint for a different twist.
- Serve immediately to maintain the vegetables’ crispness and the sauce’s creaminess.
Variations and Serving Ideas
- Alternate Proteins: Substitute the chicken with shrimp, thinly sliced steak, or tofu for a pescatarian or vegetarian version.
- Different Vegetables: Add bell peppers, carrots, snap peas, or even broccoli for a colorful medley.
- Noodle Bowl: Swap spaghetti for rice noodles, soba, or ramen for an authentically Asian touch.
- Stir Fry Rice: Toss leftovers with cooked jasmine or brown rice for a hearty fried rice variation.
- Low-Carb: Serve over spiralized zucchini noodles or cauliflower rice.
What Makes This Dish Special?
Unlike many weeknight dinners, this peanut chicken stir fry boasts a complex layering of flavors and textures. The combination of creamy peanut sauce, tender chicken, and crisp-tender green beans is elevated with a kick of ginger, garlic, and curry. The finishing sprinkle of salted peanuts offers crunch, while the cilantro brings freshness with every bite. And best of all, it’s easy enough for beginners but impressive enough for guests.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead of thighs?
Yes. While chicken thighs stay juicier in stir-fries, you may substitute chicken breast. Just be careful not to overcook it, as breast meat can dry out more quickly than thighs.
Is the recipe spicy?
The dish has a mild heat thanks to a small amount of chili oil. You may make it spicier by adding more chili oil, using fresh chilies, or sprinkling in red pepper flakes; for less heat, simply reduce or omit the chili oil.
What others are reading
Can I make the sauce in advance?
Absolutely! The peanut sauce can be prepared and refrigerated up to two days in advance. Whisk thoroughly before adding to the dish, and add a splash of water if it thickens too much while stored.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore the sauce’s creamy texture. Avoid microwaving for too long, as the chicken may toughen.
What are the best sides for this dish?
Steamed jasmine rice, brown rice, or even a simple cucumber salad pair beautifully. For added brightness, serve with extra lime wedges and a sprinkle of fresh herbs.
Nutritional Information (Approximate per serving)
- Calories: ~600–700 (depending on portion size and toppings)
- Protein: 28–32g
- Carbohydrates: 28–32g
- Fat: 40–45g
- Fiber: 5–8g
- Sugar: 8–10g
- Sodium: ~1100 mg
Values may vary based on ingredient brands and serving size.
Expert Tips and Tricks
- Balance the sauce: If it becomes too thick, add a splash of water to reach your desired consistency.
- Don’t crowd the pan when cooking chicken. Work in batches so the pieces brown nicely.
- Try other nuts: Chopped cashews make an excellent (and slightly sweeter) alternative to peanuts.
- Deglaze for flavor: Scrape up all browned bits in the skillet after cooking the chicken—this develops a deeper, richer flavor in the final sauce.
How to Make it a Complete Meal
- Pile atop noodles or steamed rice for a hearty, satisfying main dish.
- Add a side of crunchy slaw or cucumber salad to balance out the richness.
- For a lighter meal, serve over sautéed greens—spinach, kale, or bok choy work well.
Recipe Pairings and Variations
- With Sheet Pan Roasted Veggies: Add carrots, broccoli, or cauliflower to the pan for a more robust veg-forward meal.
- With Fresh Herbs: Mint, Thai basil, or scallions all add punch and freshness.
- For a party: Serve as a warm appetizer with lettuce wraps and extra chopped nuts.
Peanut Chicken and Green Bean Recipe Recap
- Cuisine type: Asian-inspired stir fry
- Main ingredients: Chicken thighs, green beans, peanut butter, coconut milk, soy sauce
- Cooking method: Stir fry in a skillet
- Time: Under one hour from start to finish
- Ideal for: Fast family dinners, meal prep, or a quick entertaining option
Final Thoughts
This peanut chicken with green beans stir fry is much more than a simple weeknight dinner. It’s a harmonious medley of creamy, nutty flavors, spicy undertones, and fresh herbal notes, anchored by crisp green beans and succulent chicken. Effortless, deeply flavorful, and endlessly adaptable, it’s the kind of recipe that makes dinnertime genuinely exciting. Try it tonight, and watch the entire table ask for seconds!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32463202/peanut-chicken-with-green-beans-recipe/
- https://www.youtube.com/shorts/IbGrkpqFiw8
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g33586119/green-bean-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44674241/peanut-butter-recipes/
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