Chicken and Tofu Stir Fry with a Spicy Thai Peanut Sauce

As far as I’m concerned, the sauce is the best part of any stir fry recipe.

Chicken, Tofu and Vegetable Stir Fry

I want a spicy sauce in every nook and cranny of my chicken, tofu and vegetables when I pick them up with my fork. What’s more, if there’s a nutty brown rice served on the side of my stir fry, there’d better be enough sauce to drip over the top.

Chicken and Tofu Stir Fry with Thai Peanut Sauce

Chicken and Tofu Stir Fry with Thai Peanut Sauce

Chicken and Tofu Stir Fry with Peanut Sauce

Chicken and Tofu Stir Fry with Peanut Sauce

My favorite sauce is a Thai inspired peanut sauce.

I’ve seen such a variety of ingredients in peanut sauce recipes, that I couldn’t tell you if they were authentic Thai or not, so I just combine my favorite ingredients in a bowl and hope that I’m not too far off the mark.

Fish Sticks with Thai Dipping Sauce

Fish Sticks with Thai Dipping Sauce

This recipe for fish sticks was served with a coconut milk based peanut sauce, but I’ve seen cooks come up with versions without coconut milk, so I decided to skip it and use vegetable broth to save a few calories.

Chicken and Tofu Stir Fry with Peanut Sauce

Chicken and Tofu Stir Fry with Peanut Sauce

Was my sauce creamy enough without the coconut milk?

Definitely! It coated my chicken stir fry with spicy goodness, and we had plenty leftover for the rice.

I’m curious. Which version of a Thai peanut sauce goes on your menu? Do you prefer a sauce with, or without coconut milk? If so, can you live with a light coconut milk? Leave a comment with your go-to peanut sauce ingredients. I’d love to give it a try.

Have a terrific week!

Thai Stir Fry with Chicken and Tofu with a Spicy Peanut Sauce
  • 2 teaspoons ginger, finely grated
  • 3 cloves garlic, finely grated
  • ½ medium jalapeno, finely chopped
  • 1 teaspoon sesame oil
  • 1 cup low sodium vegetable broth
  • ¼ cup chunky peanut butter
  • 1 tablespoon lime juice
  • ⅛ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 8 ounces chicken breasts, thinly sliced
  • 10 ounces firm tofu, cubed into bite sized pieces
  • 10 oz snow peas, trimmed
  • 2 cups carrots, thinly sliced
  • ½ cup vegetable broth
  • ½ cup thai basil or basil , thinly sliced
  1. Heat a small saucepan over medium heat with sesame oil. Add ginger, garlic and jalapeño and cook for one minute until fragrant. Don't allow to burn.
  2. Add 1 cup vegetable broth, peanut butter, lime juice, soy sauce and brown sugar to the pan. Cook for 3 - 4 minutes until bubbly.
  3. In a large non-stick pan over medium high heat add canola oil. Allow to heat, then add chicken. Cook chicken for 2 - 3 minutes, stirring frequently until chicken is cooked.
  4. Add snow peas, carrots, tofu and ½ cup vegetable broth. Cook for 15 - 20 minutes until vegetables are desired tenderness. Stir frequently and watch the pan to be sure vegetables don't get too dry and start to burn. Add water or broth by tablespoonfuls as needed.
  5. Add peanut sauce and combine with veggies, chicken and tofu.
  6. Serve sprinkled with basil.
Food energy: 403kcal
Saturated fatty acids: 2.76g
Monounsaturated fatty acids: 8.22g
Polyunsaturated fatty acids: 6.42g
Total fat: 17.40g
Calories from fat: 156
Cholesterol: 48mg
Carbohydrate, by difference: 28.61g
Total dietary fiber: 7.96g
Protein: 33.51g
Nutrition Information
Serving size: 4

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  1. says

    I made a Peanut-Ginger Tofu dish a few years back that was phenomenal – it wasn’t super saucy but no coconut milk needed! I also recently made a Thai peanut dressing/marinade using almond milk, and it was a huge hit.


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