Oh, the smell of sizzling garlic and ginger—it’s like a warm hug from your kitchen. I’ve been on a Thai food kick lately, thanks to that little hole-in-the-wall place I stumbled upon last month. This Thai Peanut Chicken Stir Fry is my go-to, not just because it’s quick, but because every bite is like a mini-vacation to Bangkok.
Steps
- In a medium bowl, blend together the sauce ingredients: creamy peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, freshly minced ginger and garlic, and red pepper flakes. Whisk until the mixture is smooth and set it aside.
- Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the sliced onion and cook for about 3 minutes until it starts to soften. Add the diced chicken, cooking and stirring occasionally until the chicken is thoroughly cooked, roughly 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Pour the remaining tablespoon of oil into the skillet. Add the chopped vegetables and stir-fry for 3 to 5 minutes until they are crisp-tender. Return the cooked chicken and onion to the skillet.
- Pour the prepared peanut sauce over the chicken and vegetables. Toss everything to coat evenly and continue to cook for about 2 minutes until the dish is heated through.
- Stir in the chopped dry-roasted peanuts and cilantro. Serve the stir fry hot over a bed of prepared brown rice and garnish with extra peanuts and cilantro if desired.
Ingredients
- Creamy peanut butter
- Honey
- Low-sodium soy sauce (or Tamari for gluten-free)
- Thai red curry paste
- Rice vinegar
- Freshly minced ginger
- Freshly minced garlic
- Red pepper flakes
- 2 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion (about 1½ cups), thinly sliced
- 1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 6 cups assorted chopped vegetables (such as napa cabbage, mushrooms, peppers, sugar snap peas, and broccoli)
- ½ cup dry-roasted peanuts, roughly chopped
- ½ cup cilantro, chopped
- Cooked brown rice, for serving
Nutritional Values
Calories: 414kcal | Carbohydrates: 25g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 493mg | Potassium: 845mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2059IU | Vitamin C: 85mg | Calcium: 81mg | Iron: 2mg
FAQ
- Can I use chicken thighs instead of chicken breasts in this recipe?
- Yes, you can substitute chicken thighs for chicken breasts. However, keep in mind that chicken thighs may need a few extra minutes to cook thoroughly.
- Is it possible to prepare this stir fry in advance?
- This dish is best served fresh due to its quick preparation time. However, you can pre-cook the chicken and prepare the vegetables ahead of time. The peanut sauce can also be made in advance and stored in the fridge for a couple of days. Leftovers will last in the refrigerator for up to four days and can be reheated on the stovetop.
- How can I make this recipe vegan?
- To make this recipe vegan, replace the chicken with tofu and use maple syrup instead of honey in the peanut sauce.
- What is a good substitute for cilantro if I don’t like its taste?
- If you aren’t a fan of cilantro, you can use parsley as a substitute for a fresh garnish.
- Can I use frozen vegetables instead of fresh ones?
- Yes, you can use a package of frozen stir fry vegetables to save time. Just thaw and pat them dry before adding them to the recipe. Keep in mind that frozen vegetables may not be as crisp as fresh ones.
Tips
- Save time by using frozen stir-fry vegetables. Thaw and pat them dry before adding to the recipe. They might not be as crisp as fresh vegetables, but they will significantly reduce preparation time.
- Ensure all vegetables are chopped to a similar size for even cooking. This is a great way to use up any leftover veggies from your fridge.
- Consider the cooking time of different vegetables. Add quicker-cooking veggies like broccoli and sugar snap peas later in the process to keep them crisp and vibrant.
- Verify that the chicken is fully cooked before removing it from the pan. When reintroducing it, only warm it through to prevent overcooking the vegetables.
Equipment
- Wok or large nonstick skillet: A wok is ideal for stir-frying due to its shape, which allows for even cooking at high temperatures.
- Red curry paste: While this is an ingredient rather than equipment, it’s a specialized product that may not be found in every pantry and might need to be purchased from Amazon or a specialty grocery store.
