Recipe details
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Thai Peanut Chicken Stir-Fry
35min
4 servings
This flavorful Thai peanut chicken stir-fry is a quick and easy meal that's perfect for busy weeknights. Tender chicken pieces are cooked in a creamy and aromatic peanut sauce, then tossed with colorful vegetables and served over steamed rice. This dish is a perfect balance of sweet, savory, and spicy flavors that will tantalize your taste buds.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.
Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content
Based on your allergy profile, please take note of the following possible allergens:
Peanuts
Soy
Ingredients
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Steps
Read instruction and ready to cook
Prepare the chicken
Cut the boneless, skinless chicken breasts into bite-sized pieces and set aside
Prepare the vegetables
Slice the red and yellow bell peppers into thin strips. Peel and slice the carrot into thin strips. Slice the green onions, separating the white and green parts. Mince the garlic cloves and grate the ginger.
Make the peanut sauce
In a bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes until smooth.
Cook the chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.
Add the vegetables
Add the sliced bell peppers, carrot, and white parts of the green onions to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.
Add the garlic and ginger
Add the minced garlic and grated ginger to the skillet. Stir-fry for an additional 30 seconds, or until fragrant.
Add the peanut sauce
Pour the peanut sauce into the skillet and stir to coat the chicken and vegetables. Cook for 1-2 minutes, or until the sauce is heated through and slightly thickened.
Serve the Thai peanut chicken stir-fry
Serve the Thai peanut chicken stir-fry hot, garnished with the green parts of the sliced green onions, over steamed rice.
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