Thai Peanut Chicken Stir Fry
Delicious Thai peanut chicken stir fry is ready to serve in minutes, full of sweet, salty and spicy flavors, perfect for a weeknight meal.
Equipment
- Mixing Bowl Set
- Anodized Nonstick Cookware
Ingredients
For the Sauce
- 0.5 cup creamy peanut butter
- 3 tablespoons water
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons crushed red pepper
For the Stir Fry
- 2 tablespoons extra virgin olive oil divided
- 1 medium yellow onion, thinly sliced (about 1½ cups)
- 1 pound boneless skinless chicken breasts or thighs, cut into ½-inch dice
- 6 cups chopped vegetables of choice I used napa cabbage, mushrooms, peppers, sugar snap peas, and broccoli
- 0.5 cup dry-roasted peanuts, roughly chopped
- 0.5 cup cilantro, chopped
- 1 serving prepared brown rice for serving
Instructions
Instructions
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp-tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Notes
Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the stir-fry from drying out. Red curry paste is available in the Asian food section or international food section of most grocery stores.
Nutrition
Serving: 1servingCalories: 414kcalCarbohydrates: 25gProtein: 28gFat: 25gSaturated Fat: 4gCholesterol: 48mgSodium: 493mgPotassium: 845mgFiber: 6gSugar: 14gVitamin A: 2059IUVitamin C: 85mgCalcium: 81mgIron: 2mg
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