There’s something irresistible about Chinese takeout—the savory sauces, the tender protein, the crisp-tender veggies, and the comforting rice or noodles that bring it all together. This Chinese Takeout-Style Peanut Chicken with Bok Choy brings all of that flavor to your own kitchen, without needing to pick up the phone. Inspired by both peanut butter chicken and stir-fried chinese garlic chicken, this dish is a warm, nutty, and umami-packed stir-fry that pairs rich peanut butter sauce with juicy chicken and vibrant baby bok choy. It’s the kind of dinner that makes you feel like you really did something, even if you whipped it up in under 30 minutes. It also happens to make one of the best lazy dinners for weeknights—big flavor, minimal fuss.
Chinese Takeout-Style Peanut Chicken with Bok Choy
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Chinese
Wok or large skillet A wok is ideal for this kind of high-heat, quick stir-fry, but a wide non-stick or stainless steel skillet will do in a pinch.
Mixing bowls For marinating the chicken and mixing the peanut sauce.
Knife and Cutting Board To prep your chicken and vegetables.
Tongs or spatula For tossing ingredients during the stir-fry.
Rice cooker or pot If you’re going the rice route.
For the Chicken and Marinade
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp cornstarch
For the Peanut Sauce
- ½ cup creamy peanut butter unsweetened, natural works best
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tbsp chili garlic sauce adjust to taste
- 1 tbsp brown sugar
- 2 garlic cloves minced
- 1- inch piece of fresh ginger grated
- ¼ cup warm water to loosen the sauce if needed
For the Stir-Fry
- 2 tbsp neutral oil canola, vegetable, or peanut oil
- 3 heads baby bok choy quartered lengthwise
- 1 small red bell pepper thinly sliced
- 1 scallion sliced for garnish
- 1 tbsp toasted sesame seeds optional
- Crushed peanuts for garnish
For Serving
- Steamed jasmine rice or butter rice
- Or cooked noodles like rice noodles or egg noodles
Marinate the Chicken
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well and let it marinate while you prep the other ingredients—about 10 minutes is perfect. Using chicken thighs here gives you maximum juiciness and flavor, which is ideal for bold sauces like this.
Make the Peanut Sauce
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, hoisin, chili garlic sauce, brown sugar, minced garlic, and grated ginger. Add a splash of warm water to thin it out to your desired consistency—it should be pourable but not runny. This sauce draws on flavors from peanut butter noodles thai and classic peanut chicken wraps, giving it that fusion-style richness.
Sear the Chicken
Heat 1 tablespoon of oil in your wok or skillet over medium-high heat. Add the chicken in a single layer and let it sear for a couple of minutes before stirring. Cook until golden brown and cooked through—about 5–7 minutes total. Remove from the pan and set aside.
Stir-Fry the Veggies
Add the remaining oil to the pan and toss in the bok choy and red bell pepper. Stir-fry for 2–3 minutes, just until the bok choy greens wilt and the stems begin to soften. You want them to stay crisp-tender.
Combine Everything
Return the chicken to the pan. Pour the peanut sauce over everything and toss well to coat. Let it simmer for 1–2 minutes so the sauce clings to the chicken and veggies, creating that glossy, takeout-style finish. If the sauce thickens too much, splash in a bit more water.
Garnish and Serve
Serve immediately over steamed jasmine rice, butter rice, or noodles (especially good if you’re after asian chicken noodles or peanut noodles with chicken vibes). Garnish with sliced scallions, crushed peanuts, and a sprinkle of sesame seeds if you like.
Pairings
1. Rice or Noodles
This dish is ultra-versatile and pairs beautifully with steamed jasmine rice, butter rice, or stir-fried noodles. If you want to lean into peanut butter sauce Thai inspiration, rice noodles or soba noodles are excellent choices.
2. Light Sides
- A cucumber salad with rice vinegar and sesame oil adds brightness.
- Steamed or sautéed snap peas or snow peas work well too.
- For a crunchy element, consider an Asian slaw with a soy-ginger vinaigrette.
3. Drinks:
- A cold light beer (like Tsingtao or Sapporo)
- Unsweetened iced green tea
- Sparkling water with lime
4. Dessert Ideas
- Mango sticky rice
- Coconut milk tapioca pudding
- Sesame balls if you're going full takeout-style
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works just fine for this dish if you're looking for a leaner option. Just be careful not to overcook it—breast dries out more easily than thigh meat.
2. What type of peanut butter should I use?
Opt for natural, unsweetened peanut butter for the best results. If you're using a sweetened variety, reduce the brown sugar in the sauce slightly to balance the flavors.
3. Is this the same as a butter chicken recipe?
Not quite. While both are rich and saucy, butter chicken is an Indian dish made with tomatoes, cream, and warm spices. This chinese peanut butter chicken is more stir-fry oriented, drawing flavors from soy, vinegar, garlic, and ginger.
4. Can I make this vegetarian?
Yes! Swap the chicken for tofu or tempeh. Press the tofu first, cube it, and pan-fry until golden before tossing with the sauce. You can also bulk it up with more veggies like mushrooms, carrots, or snow peas.
5. How do I turn this into peanut chicken wraps?
That’s easy—just cook everything as instructed and then spoon the mixture into warm lettuce cups or soft flour tortillas. Add some shredded carrots or cucumber sticks and a dash of sriracha for extra crunch and heat.
