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Chicken Stir-Fry with Thai Peanut Sauce

If you're looking for a quick and flavorful meal that is sure to satisfy your taste buds, then look no further than Chicken Stir-Fry with Thai Peanut Sauce. This dish is a perfect combination of tender chicken, crisp vegetables, and a rich and creamy peanut sauce that is sure to transport your taste buds to the streets of Bangkok. The dish is not only delicious, but it is also packed with protein and healthy vegetables, making it a well-rounded and satisfying meal.

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Ingredients

⅔ cup creamy, low-salt peanut butter

1 cup hot water, divided

¼ cup brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon red curry paste, or more to taste

¼ cup canola oil, divided

1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes

1 tablespoon minced fresh ginger

1 tablespoon minced garlic, or more to taste

1 cup broccoli florets

1 large carrot, cut into thick strips

½ cup halved green beans

½ cup sliced zucchini

1 small onion, sliced

½ sweet red pepper, thinly sliced

3 scallions, sliced

½ cup unsalted, dry-roasted peanuts, divided

½ cup chopped fresh cilantro, divided

1 lime, cut into wedges

1 pinch red pepper flakes, or to taste (Optional)

Directions

Step 1

Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.

Step 2

Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.

Step 3

Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.

Step 4

Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

Step 5

Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.

Step 6

Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts (per serving)

527

Calories

35g

Fat

26g

Carbs

36g

Protein

Complement

The key to a great Chicken Stir-Fry with Thai Peanut Sauce is in the balance of flavors and textures. The tender chicken is stir-fried with a colorful array of vegetables, such as bell peppers, carrots, and snap peas, creating a vibrant and visually appealing dish. The Thai peanut sauce adds a creamy and slightly spicy element to the dish, tying all the flavors together in a harmonious way. Whether you're a fan of Thai cuisine or looking to try something new, this Chicken Stir-Fry with Thai Peanut Sauce is a surefire way to elevate your weeknight dinner routine.