This one pan Peanut Chicken Stir Fry is an easy meal that comes together in just minutes. We love it as a quick meal option for camping!
Whether from a restaurant or homemade - Mango Shrimp Spring Rolls, Vegetarian Salad Rolls, Curried Shrimp Spring Rolls - we’re big fans!
Honestly, I think it might have been more about the peanut sauce I tend to make for spring rolls. It’s the same sort of profile I use for my Chicken Satay and the dressing for my Chicken Satay Salad... creamy peanut butter, some citrus, ginger, etc. Great stuff!
I digress.
We ended up cobbling together a quick peanut chicken stir fry on the spot, using what we had with us, and it definitely scratched that itch!
See, that first, cobbled-together version was great... but we don’t exactly keep fresh cilantro on us, so it was missing something!
Anyway, it was fantastic. A bit different than the stir fries I make at home - it’s simplified a bit, plus makes use of frozen vegetables. This makes it an easy one to buy groceries for, no matter what time of year it is, or how far out in the middle of nowhere we may be!
Last fall, we photographed it a batch while we were staying at Quetico Provincial Park, and now I can share the recipe with you!
So, let’s look at what you’ll need for this peanut chicken stir fry recipe...
Ingredients
This recipe uses really simple ingredients - you won’t have any trouble finding everything you need in pretty much any grocery store.
As always, I have a few ingredient notes for you:
Boneless Skinless Chicken Breasts
I use boneless skinless chicken breasts for this recipe, as I am not a fan of dealing with trimming boneless skinless chicken thighs.
That said, I’ve definitely used thighs on occasion - and they work really well. If not for the annoyance, I think I’d prefer them.
Stir Fry Vegetables
Generally speaking, I prefer to use fresh vegetables when making a stir fry. As this recipe was designed as an easier meal for camping, I use a frozen veggie mix.
The one we like best is the President’s Choice Bankok-Style vegetable blend, which has red pepper, carrots, mushrooms, baby corn, peas, and broccoli in it.
Use whatever frozen - or fresh, if your grocer offers it! - stir fry mix you like. Aim for about 500 grams, or 1 ¼- 1 ½ lbs worth.
Rice
You can use whatever rice you like to serve with a stir fry.
Personally, we use cauliflower rice, to cut the carbs a bit.
Everything Else
Rounding out this recipe, you will need:
Coconut Aminos, Tamari, or Low-Sodium Soy Sauce
Lime Juice or Calamansi Juice
Creamy Peanut Butter
Sesame Oil
Onion
Fresh Cilantro
Ginger Powder
Garlic Powder
Pepper Flakes (Optional)
Honey
Ground Black Pepper
Salt
... I just really don’t have anything to add as far as these last few ingredients go. I suppose if you’re not a fan of cilantro, I’d say either skip it, or swap in sliced green onions.
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How to Make Peanut Chicken Stir Fry
The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:
Peanut Sauce
In a small bowl, whisk together the peanut sauce ingredients, aside from the pepper flakes, salt, and pepper.
Season with pepper flakes - start with about ¼ tsp, and adjust to taste - and the salt and pepper, to taste.
Set aside.
Make the Stir Fry
Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain good heat at least 20 minutes or so.
Note: If you’re cooking at home, set your burner to medium-high.
In a large skillet, saute the onion in the sesame oil until the onion is translucent and tender.
Add the sliced chicken breasts, continue cooking until browned on all sides, and almost completely cooked through.
Add the frozen veggies. Continue cooking, stirring frequently, until the veggies are heated through and cooked to a texture you like.
Top with cilantro and serve hot, with rice or cauliflower rice.
Leftovers
Once cooled to room temperature, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 day.
Best served reheated.
More One-Pot Camping Recipes
Looking for more easy - but satisfying! - one pot meals to cook over your campfire? Here are some of my favourites!
Bacon Cheeseburger Soup
Beef & Root Vegetable Stew
Big Mac Sloppy Joes
Cabbage Roll in a Bowl
Cajun Chicken Sloppy Joes
Campfire Chicken Curry
Campfire Chili
Chicken Marbella
Dutch Oven Jambalaya
Easy Chicken Curry
Egg Roll in a Bowl
Hearty Campfire Beef Stew
Indian Sloppy Joes
Mexican Sloppy Joes
Philly Cheesesteak Sloppy Joes
Puttanesca Sloppy Joes
Sloppy Giuseppes
Southwest Chicken Chili
Thankgiving Sloppy Joes
Traditional Sloppy Joes
Venison Chili
Venison Stew
Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.
Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
1 pan Peanut Chicken Stir Fry
Equipment
- 1 Large Skillet
Ingredients
Peanut Sauce
- ½ cup Creamy Peanut Butter
- ¼ cup Coconut Aminos Tamari, or Low-Sodium Soy Sauce
- 2 tablespoon Water
- 1 tablespoon Honey
- 1 tablespoon Lime Juice or Calamansi Juice
- 1 tablespoon Sesame Oil
- 2 teaspoon Ginger Powder
- 1 ½ teaspoon Garlic Powder
- Pepper Flakes Optional
- Ground Black Pepper and Salt
Stir Fry
- ½ Small Onion sliced
- 1 tablespoon Sesame Oil
- 4 Boneless Skinless Chicken Breasts thinly sliced
- 500 grams Frozen Stir Fry Mix We use President’s Choice Bankok-Style
- ¼ cup Cilantro washed and finely chopped
- Rice for serving. We usually use cauliflower rice.
Instructions
Peanut Sauce
- In a small bowl, whisk together the peanut sauce ingredients, aside from the pepper flakes, salt, and pepper.
- Season with pepper flakes - start with about ¼ teaspoon - and the salt and pepper, to taste.
- Set aside.
To Make the Stir Fry
- Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain good heat at least 20 minutes or so.
- Note: If you’re cooking at home, set your burner to medium-high.
- In a large skillet, saute the onion in the sesame oil until the onion is translucent and tender.
- Add the sliced chicken breasts, continue cooking until browned on all sides, and almost completely cooked through.
- Add the peanut sauce, simmer until it just starts to thicken, about 10 minutes.
- Add the frozen veggies. Continue cooking, stirring frequently, until the veggies are heated through and cooked to a texture you like.
- Top with cilantro and serve hot, with rice or cauliflower rice.
Notes
Nutrition
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Marie & Michael Porter
A quick and easy campfire recipe that is hearty and satisfying... what more could you ask for? Hope you love it as much as we do!