Peanut Sauce Ground Pork Stir-fry (30 minute recipe) - That Spicy Chick (2024)

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This Peanut Sauce Ground Pork Stir-fry is quick and easy to make and exploding with flavor! Ground pork and baby bok choy get tossed in a mouthwatering creamy, spicy, sweet and sour peanut sauce! It’s great for busy weeknights and lip-smacking tasty over a bed of steamed rice!

Friends, have I got a treat for you or what today! Please meet my latest and greatest, quick and easy, zingy, sweet, and spicy favorite weeknight dinner: this Peanut Sauce Ground Pork Stir-fry!

This baby has too many awesome things going on, and it tastes fantastic over rice, in lettuce cups, and also with noodles? YES, it all works thanks to the mighty delicious sauce! The Thai sweet chili peanut sauce is similar to the one I coated my Baked Spicy Chicken Meatballs in, but it’s been amped up for this dish and tastes good on EVERYTHING! 😋

I originally created this recipe using ground chicken. But given the current situation in our world, ground chicken hasn’t been available lately in my local supermarket. Hence, I used ground pork and discovered that it tastes incredibly tasty too, if not even better than the chicken version!

Here’s what we have going on in this one wok wonder:

• A creamy, zingy, sweet and spicy six-ingredient sauce. Creamy peanut butter and Thai sweet chili sauce are the stars in this Asian-inspired sauce. But it also has umami from soy sauce, a hint of tang from rice vinegar, fragrance from sesame oil, and spice from crushed red pepper chili flakes! MWAAAH! So much goodness! 😍
• Aromatics like garlic, ginger, and red chilies to flavor the dish and spice things up!
• Ground pork. But as noted above, you can make this with ground chicken, and even ground beef. If you’re veg, you could use Omnipork, Beyond Beef ®, or scrambled browned tofu or tempeh.
• Veggies – red onion and baby bok choy. The earthy flavor and slight bitterness from the bok choy balances out the sweetness and creaminess from the sauce. The light green bottom parts also add some crunch!
• Freshly squeezed lime juice that adds a perky sour flavor to compliment the sweet and spicy notes!
• TOPPINGS GALORE!! Toasted white sesame seeds and chopped peanuts for extra texture and crunch, and also spring onion and coriander to brighten things up even more! Yes, yes, yes, and YAASSS! ❤️

This dish is extremely flexible, made with ingredients you probably have on hand (or can substitute with what you have in your pantry/fridge), and so easy to whip up in just 30 minutes!

It’s been on repeat in my home, and I think you’re going to love how simple it is to make and how incredibly tasty it is!

So gather all the ingredients, whip out your wok, and let’s make this mouthwatering Peanut Sauce Ground Pork Stir-fry!

INGREDIENTS

Alright! Let’s start with our ingredients list first! You’ll need…

• Thai Sweet Chili Peanut Sauce: A zingy and spicy-sweet combination of Thai sweet chili sauce, low sodium light soy sauce, smooth (creamy) peanut butter, distilled rice vinegar, sesame oil, and crushed red pepper chili flakes. I use Skippy’s creamy peanut butter, which has sugar and salt added in it already. But if you prefer, you can use a natural peanut butter instead. Adjust the amount of crushed red pepper flakes to taste based on your spice level preference.
• Ground Pork: I used ground pork for this recipe here. But I’ve tried this recipe with ground chicken and it tastes fantastic too! You could also try this recipe with ground beef if that’s what you have on hand. See below for vegetarian/vegan options.
• Kosher Salt: Just a pinch to season the meat.
• Olive Oil: Or any other oil you prefer for cooking.
• Red Onion: You can use yellow or white onion too if that’s what you have on hand. Shallots would also work well.
• Aromatics: Just some ginger, garlic, and spring onion. Be sure to separate the whites and greens of the spring onion as they will go into the wok at different times. If you don’t have fresh garlic or ginger, substitute with 1-2 teaspoons of powdered versions.
• Red Chilies: For a spicy kick of heat! Feel free to use as many or as little as you like, and deseed them to make this dish milder. If you’re not big on heat, just omit the chilies entirely to make this dish mild.
• Green veggies: I used baby Bok Choy here. But baby kale, baby spinach, choy sum, Chinese broccoli, collard greens, etc. would all taste great in this dish! So take your pick, or use whatever green veggies you have in your fridge.
• Corn Starch Slurry: To help thicken the sauce a bit. Mix four teaspoons of corn starch with ½ cup of water to make this. Be sure to mix the slurry again with a spoon just before adding into the wok because the corn starch will separate and settle at the bottom.
• Lime Juice: As always, I recommend using freshly squeezed. It’ll give this dish some sourness to balance out the salty and sweet flavors in the sauce! But if you don’t have a fresh lime on hand, you can use bottled lime juice in a pinch.
• Chopped Coriander (Cilantro): For a little herby sparkle and to brighten things up! Feel free to leave it out if you’re not fond of coriander.
• Optional toppings: Toasted white sesame seeds, chopped unsalted (or lightly salted) oil roasted peanuts, remainder chopped coriander, remainder spring onion greens, lime wedges for squeezing. While these are all optional, I highly recommend the first four listed as they really take this dish up a significant notch!

HOW TO MAKE PEANUT SAUCE GROUND PORK STIR-FRY

As with all my stir-fries, I recommend prepping all the ingredients first because they tend to go by pretty fast. It’s best to have everything ready and next to your wok before you start cooking. First..

Prepare the fresh ingredients: Finely chop the red onion. Mince the garlic and ginger. Chop the red chilies, spring onion, and coriander. Rinse the bok choy, then cut off the ends and discard them. Then slice them across the middle to separate the light green parts from the leafy dark green parts.

Make the sauce: Combine the Thai sweet chili sauce, low sodium light soy sauce, peanut butter, rice vinegar, sesame oil, and crushed red pepper flakes in a bowl or measuring cup (the latter makes it easier to pour into the wok). Mix with a spoon to thoroughly combine, then set aside.

Make the corn starch slurry: Combine the corn starch and water in a small bowl or measuring cup. Mix until combined and a slurry has formed, then set aside.

Now that all the prep work is out of the way and everything is good to go, we can make this delicious Peanut Sauce Ground Pork Stir-fry and have dinner on the table in just a few minutes!

Cook the ground pork: Heat a large wok over medium-high heat. Once hot, add the ground pork and start breaking up the lumps with a wooden spoon/spatula. Season with kosher salt and cook for 4-5 minutes. Once cooked through, use a slotted spoon to allow the excess grease/liquid to drip off into the wok and transfer to a clean bowl. Wipe out the excess grease in the wok with a paper towel and set it back on the stovetop. (Note: If using ground chicken, you can skip this step as ground chicken is leaner and won’t have extra fat. Add the ground chicken in step 3 and cook it through then.)

Sauté onion and aromatics: Heat olive oil in the wok over medium-high heat. Once hot, add the red onion, ginger, and spring onion whites. Sauté for 1-2 minutes or until fragrant. Then add the garlic and red chilies and stir-fry for another minute to combine.

Add the pork back in: Next, add the ground pork back to the wok and toss to combine with everything else. (Note: If using ground chicken, add it to the wok now and season with kosher salt. Cook for about 2 minutes or until no longer pink, breaking up the lumps as you go. Toss to combine with everything else in the wok.)

Toss with the sauce, lime juice, and cornstarch slurry: Pour the sauce all over the pork and add the lime juice. Stir to combine until everything is evenly coated in the sauce. Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. Stir briefly until evenly combined.

Add the greens: Add the bok choy and toss until the greens have slightly wilted – about 1-2 minutes. Then add half of the coriander and half of the spring onion greens. Toss for another 30 seconds to combine, then switch off the heat.

Garnish and serve: Transfer to a serving bowl/dish and garnish with toasted white sesame seeds, chopped peanuts, and the remainder chopped coriander and spring onion greens. Serve immediately with warm steamed rice and extra lime wedges for squeezing if desired.

Full ingredient amounts/instruction in the recipe card below.

A NOTE ON THAI SWEET CHILI SAUCE

You can find Thai Sweet Chili Sauce in the Asian section of your local supermarket, at Target, Whole Foods, at your local Asian groceries store, or purchase it online. I use Hot & Spicy Sweet Chili Sauce Pantainorasingh Brand for this dish and highly recommend it! It’s spicier than most brands and perfectly sweet and tangy. The other one I recommend is Mae Ploy’s Thai Sweet Chili Sauce, which is also spicier than other brands. However, there are several brand options for this sauce. If you have a particular brand you already use and like, use it for this recipe.

If you haven’t cooked with or tasted this type of sauce yet, note that they come in varying levels of spiciness and sweetness. Thai Kitchen’s Thai sweet chili sauce is milder and sweeter (and also gluten-free). You can try using this brand if you are not big on heat.

VARIATIONS

• Pork, chicken, or beef: I originally created this recipe using ground chicken, but as it hasn’t been available lately in my local supermarket, I swapped it for ground pork and found that this dish tastes even better! But I can vouch that the ground chicken version tastes amazing too, so take your pick! I haven’t tried this recipe with ground beef yet, but I’m pretty sure it’ll work well too with the incredibly tasty sauce!
• Use other greens: I love this dish with bok choy, but I’ve tried it with baby kale, baby spinach too, as well as choy sum. They all taste great! Use whatever greens you have on hand or prefer. I tend to load this dish up with plenty of veggies – usually 2.5 to 3 cups, but you can use less if you prefer.
• Serve in lettuce cups: This Peanut Sauce Ground Pork Stir-fry also tastes great in lettuce cups. Feel free to spoon it into Butter, Bibb, or any type of lettuce leaves and enjoy it for a light and tasty lunch or dinner!
• Serve over noodles: You can serve this over cooked Asian noodles such as rice noodles, vermicelli, soba (buckwheat) noodles, egg noodles, udon, etc.

CAN I MAKE THIS GLUTEN-FREE?

Yes. Use a gluten-free soy sauce, coconut aminos, or Tamari in place of the low sodium light soy sauce. Also, make sure that the brand of Thai sweet chili sauce and vinegar you’re using is gluten-free. As mentioned, Thai Kitchen’s Thai sweet chili sauce is gluten-free.

CAN I MAKE THIS VEGETARIAN?

Yes, you can! Swap the pork for Omnipork, Beyond Beef ®, or scrambled browned tofu or tempeh. Alternatively, you can use another soy or plant-based ground meat product.

CAN I MAKE THIS REFINED SUGAR FREE?

Instead of using a peanut butter with added sugar and salt, you’re welcome to use a natural peanut butter. However, you may need to add honey, palm or coconut sugar, or another natural sweetener to naturally sweeten the dish. Also, use a sugar-free Thai sweet chili sauce or another type of Asian spicy-sweet chili sauce that is naturally sugar free.

MORE EASY ASIAN DINNER RECIPES

• Stir-fried Pork Sukiyaki in Black Pepper Sauce
• Japanese Pork Rice Bowl (Butadon)
• Pork and Wood Ear Mushroom Stir-fry
• Crispy Prawns with Spicy Mango Mayonnaise
• Spicy Kung Pao Chicken
• Chili Garlic Shrimp
• Or feel free to check out our entire Dinner or Stir-fry recipes collections.

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick onInstagramand hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

Peanut Sauce Ground Pork Stir-fry

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5 from 4 reviews

This Peanut Sauce Ground Pork Stir-fry is quick and easy to make and exploding with flavor! Ground pork and baby bok choy get tossed in a mouthwatering creamy, spicy, sweet and sour peanut sauce! It’s great for busy weeknights and lip-smacking tasty over a bed of steamed rice!

• Author: Lavina
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Dinner, Lunch
• Method: Stir-fry
• Cuisine: Asian-Inspired, Thai

Ingredients

Scale

For the Thai Sweet Chili Peanut Sauce:

• 8 TBLS (½ cup) Thai Sweet Chili Sauce
• 2 TBLS Low Sodium Light Soy Sauce
• 4 TBLS (¼ cup) Smooth (Creamy) Peanut Butter (I use Skippy’s. Crunchy peanut butter will work well too.)
• 1 TBLS Distilled Rice Vinegar
• 2 TSP Sesame Oil
• 2 TSP Crushed Red Pepper Chili Flakes, to taste

For the Peanut Sauce Ground Pork Stir-fry:

• 480 grams (1 pound) Ground Pork (Or use ground chicken or beef)
• ½ TSP Kosher Salt
• 2 TBLS Olive Oil (or any other cooking oil)
• ½ Red Onion (Or yellow/white onion/shallots) – finely chopped
• 1.5-inch knob of Ginger – minced (about 2 TBLS minced)
• 2 Spring Onion – chopped, whites and greens separated
• 10 Garlic cloves – minced
• 10–16 Red Chilies (Bird’s eye preferred), to taste – chopped
• 10–12 pieces baby Bok Choy (about 2.5 to 3 cups) – rinsed, ends cut off and discarded, and sliced across the middle to separate the light green parts from the leafy dark green parts (Or use 2.5 to 3 cups baby kale, baby spinach, choy sum, Chinese broccoli, collard greens, etc. instead.)
• 4 TSP Corn Starch + ½ cup Water (mixed together to make a slurry)
• 1 TBLS freshly squeezed Lime Juice, or more to taste
• 2–3 TBLS chopped Coriander (Cilantro)
• Optional toppings: Toasted white sesame seeds, chopped unsalted (or lightly salted) oil roasted peanuts, remainder chopped coriander, remainder spring onion greens, lime wedges for squeezing

Cook ModePrevent your screen from going dark

Instructions

Prep:

1. Prepare the fresh ingredients: Chop the red onion, garlic, ginger, red chilies, spring onion, bok choy, and coriander as indicated in the “Ingredients” section.
2. Make the sauce: Combine the Thai sweet chili sauce, low sodium light soy sauce, peanut butter, rice vinegar, sesame oil, and crushed red pepper flakes in a bowl or measuring cup (the latter makes it easier to pour into the wok). Mix with a spoon to thoroughly combine, then set aside.
3. Make the corn starch slurry: Combine the corn starch and water in a small bowl or measuring cup. Mix with a spoon until combined and a slurry has formed, then set aside.

For the Peanut Sauce Ground Pork Stir-fry:

1. Cook the ground pork: Heat a large wok over medium-high heat. Once hot, add the ground pork and start breaking up the lumps with a wooden spoon/spatula. Season with kosher salt and cook for 4-5 minutes. Once cooked through, use a slotted spoon to allow the excess grease/liquid to drip off into the wok and transfer to a clean bowl. Wipe out the excess grease in the wok with a paper towel and set it back on the stovetop. (Note: If using ground chicken, you can skip this step as ground chicken is leaner and won’t have extra fat. Add the ground chicken in step 3 and cook it through then.)
2. Sauté aromatics: Heat olive oil in the wok over medium-high heat. Once hot, add the red onion, ginger, and spring onion whites. Sauté for 1-2 minutes or until fragrant. Then add the garlic and red chilies and stir-fry for another minute to combine.
3. Add pork back in: Next, add the ground pork back to the wok and toss to combine with everything else. (Note: If using ground chicken, add it to the wok now and season with kosher salt. Cook for about 2 minutes or until no longer pink, breaking up the lumps as you go. Toss to combine with everything else in the wok.)
4. Toss with sauce, lime juice, and corn starch slurry: Pour the sauce all over the pork and add the lime juice. Stir to combine until everything is evenly coated in the sauce. Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. Stir briefly until evenly combined.
5. Add greens: Add the bok choy and toss until the greens have slightly wilted – about 1-2 minutes. Then add half of the coriander and half of the spring onion greens. Toss for another 30 seconds to combine, then switch off the heat.
6. To Serve: Transfer to a serving bowl/dish and garnish with toasted white sesame seeds, chopped peanuts, and the remainder chopped coriander and spring onion greens. Serve immediately with warm steamed rice and extra lime wedges for squeezing if desired.

Equipment

Thai Kitchen’s Thai sweet chili sauce

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Kadoya Pure Sesame Oil

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Mae Ploy Thai Sweet Chili Sauce

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measuring cup

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Notes

1. A note on Thai Sweet Chili Sauce: You can find Thai Sweet Chili Sauce in the Asian section of your local supermarket, at Target, Whole Foods, at your local Asian groceries store, or purchase it online. I use Hot & Spicy Sweet Chili Sauce Pantainorasingh Brand for this dish and highly recommend it! It’s spicier than most brands and perfectly sweet and tangy. The other one I recommend is Mae Ploy’s Thai Sweet Chili Sauce, which is also spicier than other brands. However, there are several brand options for this sauce. If you have a particular brand you already use and like, use it for this recipe. If you haven’t cooked with or tasted this type of sauce yet, note that they come in varying levels of spiciness and sweetness. Thai Kitchen’s Thai sweet chili sauce is milder and sweeter (and also gluten-free). You can try using this brand if you are not big on heat.
2. To make it gluten-free: Use a gluten-free soy sauce, coconut aminos, or Tamari in place of the low sodium light soy sauce. Also, make sure that the brand of Thai sweet chili sauce and vinegar you’re using is gluten-free.
3. To make it vegetarian/vegan: Swap the pork for Omnipork, Beyond Beef ®, or scrambled browned tofu or tempeh. Alternatively, use another soy or plant-based ground meat product.
4. Make it refined sugar free: Instead of using a peanut butter with added sugar and salt, you’re welcome to use a natural peanut butter. However, you may need to add honey, palm or coconut sugar, or another natural sweetener to naturally sweeten the dish.Also, use a sugar-free Thai sweet chili sauce or another type of Asian spicy-sweet chili sauce that is naturally sugar free.
5. Serve in lettuce cups: This Peanut Sauce Ground Pork Stir-fry also tastes great in lettuce cups. Feel free to spoon it into Butter, Bibb, or any type of lettuce leaves and enjoy it for a light and tasty lunch or dinner!
6. Serve over noodles: You can serve this over cooked Asian noodles such as rice noodles, vermicelli, soba (buckwheat) noodles, egg noodles, udon, etc.
7. Pork, chicken, or beef: I originally created this recipe using ground chicken, but as it hasn’t been available lately in my local supermarket, I swapped it for ground pork and found that this dish tastes even better! But I can vouch that the ground chicken version tastes amazing too, so take your pick! I haven’t tried this recipe with ground beef yet, but I’m pretty sure it’ll work well too with the mighty delicious sauce!
8. What greens to use: I love this dish with bok choy, but I’ve tried it with baby kale, Chinese broccoli, baby spinach, as well as choy sum! They all taste great! Use whatever greens you have on hand or prefer. I tend to load this dish up with plenty of veggies – usually 2.5 to 3 cups, but you can use less if you prefer.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 585
• Sugar: 17.6g
• Sodium: 1335.6mg
• Fat: 43.6g
• Saturated Fat: 12.9g
• Unsaturated Fat: 27.7
• Trans Fat: 0g
• Carbohydrates: 23.5g
• Fiber: 4.2g
• Protein: 28.5g
• Cholesterol: 86.4mg

See Also

Classic Deviled Egg Recipe from The Food Charlatan.

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