Chicken with Thai Peanut Stir Fry Sauce
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
548 kcal
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Course
Main Course
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Cuisine
Thai
Chicken with Thai Peanut Stir Fry Sauce
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This easy, healthy chicken with Thai peanut stir fry sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.
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Ingredients
- ⅔ cup peanut butter creamy
- ⅓ cup water
- ¼ cup brown sugar
- 3 tablespoons soy sauce divided, reduced sodium
- 1 tablespoon fish sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon ginger fresh, minced
- 4 teaspoons red pepper flakes divided
- 4 tablespoons extra-virgin olive oil divided
- 2 tablespoons garlic about 6 cloves, minced
- 1 onion thinly sliced, medium
- 12 ounces chicken breast about 2 breasts), cut into 1/2-inch, boneless, skinless
- 28 ounces mixed vegetables of choice, thawed (or substitute fresh, frozen
- 10 ounces mushroom sliced (or substitute any fresh or frozen, thawed vegetable, fresh
- ½ cup peanut chopped, plus additional for serving, unsalted dry roasted
- ½ cup cilantro plus additional for serving, chopped, fresh
- brown rice quinoa, or whole wheat spaghetti, for serving, prepared
Instructions
- In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
- In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
- Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
- Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
- Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
Notes
- Thai red curry paste and fish sauce are widely available at most grocery stores in the Asian food aisle.
- To Store. Keep leftover Chicken Stir Fry with Thai peanut sauce in the refrigerator for up to 1 week or freeze for up to 2 months.
Nutrition Information
Show Details
Serving
1(of 6) without rice or quinoa
Calories
548kcal
(27%)
Carbohydrates
42g
(14%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Potassium
1016mg
(22%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
8386IU
(168%)
Vitamin C
19mg
(21%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1(of 6) without rice or quinoa | |
| Calories | 548kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Potassium | 1016mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 8386IU | 168% |
| Vitamin C | 19mg | 21% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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