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Chicken Stir-Fry with Thai Peanut Sauce
Chicken Stir-Fry with Thai Peanut Sauce
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Homemade Thai peanut sauce: a flavorful, spicy dressing for stir-fried chicken and vegetables.
Ingredients:
  • 0.66666668653488 cup creamy, low-salt peanut butter
  • 1 cup hot water, divided
  • 0.25 cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste, or more to taste
  • 0.25 cup canola oil, divided
  • 1.5 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
  • 0.5 cup halved green beans
  • 0.5 cup sliced zucchini
  • 1 small onion, sliced
  • 0.5 sweet red pepper, thinly sliced
  • 3 scallions, sliced
  • 0.5 cup unsalted, dry-roasted peanuts, divided
  • 0.5 cup chopped fresh cilantro, divided
  • 1 lime, cut into wedges
  • 1 pinch red pepper flakes, or to taste
Instructions:
  • Combine peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste in a bowl and whisk until smooth. Set aside the flavorful peanut sauce.
  • In a deep skillet or large wok over medium-high heat, warm 2 tablespoons of oil. Add the chicken, ginger, and garlic, sautéing and stirring constantly until the chicken is cooked through and the juices run clear, approximately 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  • Pour 2/3 cup hot water into a skillet and add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove the vegetables from the skillet and set aside the flavorful steaming liquid in a bowl.
  • Heat up a tablespoon of oil in a skillet, then toss in zucchini, onion, and red pepper. Stir-fry for 4 minutes. Place the steamed broccoli, carrots, and green beans back in the skillet. If necessary, pour in the remaining oil. Cook until the vegetables are tender yet still have a crisp bite, about 3 to 5 minutes. Lower the heat to medium-low.
  • Stir in cooked chicken to the skillet and combine with peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Heat through for 1 to 3 minutes. Adjust sauce consistency with reserved steaming liquid, as needed.
  • Top off with a lime wedge, extra peanuts, and fresh cilantro. Finish with a sprinkle of red pepper flakes.

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