Thai Peanut Chicken Stir Fry Recipe
Homemade Peanut Chicken Stir Fry with fresh vegetables and a rich peanut sauce made with soy sauce, honey, garlic, and ginger. Quick weeknight dinner.
Servings: 6 servings
Ingredients
For the Sauce
- ½ cup creamy peanut butter
- 3 tablespoons water
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger minced
- 2 garlic cloves minced
- ½ teaspoon 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 cut into ½- inch dice
- 1 teaspoon Salt
- 6 cups chopped vegetables of choice I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli
- ½ cup dry-roasted peanuts roughly chopped
- ½ cup cilantro chopped
- Prepared brown rice for serving
Instructions
- In a small 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. Add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken, season with salt, and sauté, stirring occasionally, until fully cooked through, 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. Turn the heat to medium-low, 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.
Video
Notes
My Top Tip: Save time by using package of frozen stir fry vegetables. Thaw and pat the vegetables dry, then add them to the recipe as directed. They won’t be as crisp as fresh vegetables, but they’ll cut the recipe prep time in half.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stove top with a splash of broth or water to keep the stir-fry from drying out.
* Please note the nutrition label does not include the rice.
Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke
Nutrition
Calories: 414kcal | Carbohydrates: 25g | Protein: 27g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 845mg | Potassium: 829mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1892IU | Vitamin C: 82mg | Calcium: 84mg | Iron: 2mg
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