Mains
Thai Peanut Chicken Stir Fry
This is such a quick and easy weeknight meal, and the peanut sauce is delish!
The recipe
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Serves
- 4
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- 3 tbsp water
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
- 2 tbsp red curry paste (watch out - this can be SPICY)
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
Stir Fry
- 2 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 lb boneless skinless chicken breasts, cut into ½-inch dice
- 1 tsp salt
- 6 cups chopped mixed vegetables (napa cabbage, mushrooms, snap peas, broccoli)
- ½ cup dry-roasted peanuts, roughly chopped
- Rice optional, for serving
Instructions
- 01
Whisk together all sauce ingredients — peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, ginger, garlic, and red pepper — until smooth. Set aside.
- 02
Heat 1 tablespoon of oil in a large wok or skillet over medium-high. Add the onion and mushrooms and cook until beginning to soften, about 3 minutes. Add the chicken, season with salt, and sauté until cooked through, about 4 minutes. Remove from pan and set aside.
- 03
Add the remaining tablespoon of oil and the vegetables. Sauté until crisp-tender, 3–5 minutes. I like cooking with the lid on to make them a little softer. Add heartier vegetables first; bright greens last.
- 04
Return chicken and onion to the pan. Reduce heat to medium-low and pour in the peanut sauce. Toss to coat and heat through, about 2 minutes.