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How to Make Chicken Stir-Fry with Thai Peanut Sauce - A Step-by-Step Guide

Chicken Stir-Fry with Thai Peanut Sauce is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. This recipe combines tender chicken breast, crisp vegetables, and a rich and creamy Thai peanut sauce. The combination of savory, spicy, and sweet flavors makes this dish truly irresistible.

This stir-fry is a great way to incorporate more vegetables into your diet, as it is loaded with colorful and nutritious veggies such as bell peppers, snap peas, and carrots. The gr...

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Ingredients

  • ⅔ cup creamy, low-salt peanut butter
  • 1 cup hot water, divided
  • ¼ cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste, or more to taste
  • ¼ cup canola oil, divided
  • 1 ½ 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
  • ½ cup halved green beans
  • ½ cup sliced zucchini
  • 1 small onion, sliced
  • ½ sweet red pepper, thinly sliced
  • 3 scallions, sliced
  • ½ cup unsalted, dry-roasted peanuts, divided
  • ½ cup chopped fresh cilantro, divided
  • 1 lime, cut into wedges
  • 1 pinch red pepper flakes, or to taste (Optional)

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

    • Nutrition

    527 cal.

    • Total Fat: 35g
    • Saturated Fat: 5g
    • Cholesterol: 65mg
    • Sodium: 308mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 14g
    • Protein: 36g
    • Vitamin C: 38mg
    • Calcium: 78mg
    • Iron: 3mg
    • Potassium: 732mg

    Categories

    Main recipes
    Asian recipes
    Chicken recipes
    Stir fry recipes
    Thai recipes