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Thai Peanut Chicken Stir Fry
Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 servings
Calories: 414 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the Sauce
- ½ cup creamy peanut butter
- 3 tablespoons water
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger minced
- 2 cloves garlic clove minced
- 2 teaspoons crushed red pepper
For the Stir Fry
- 2 tablespoons extra virgin olive oil divided
- 1 medium yellow onion thinly sliced (about 1½ cups)
- 1 pound boneless skinless chicken breasts or thighs cut into ½- inch dice
- 6 cups chopped vegetables of choice I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli
- ½ cup dry-roasted peanuts roughly chopped
- ½ cup cilantro chopped
- Prepared brown rice for serving
Instructions
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Cup of Yum
Notes
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or on the stove top with a splash of broth or water to keep the stir- fry from drying out.
- Sourcing: Red curry paste is available in the Asian food section or international food section of most grocery stores.
- * Please note the nutrition label does not include the rice.
- Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke
Nutrition Information
Calories
414kcal
(21%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
48mg
(16%)
Sodium
493mg
(21%)
Potassium
845mg
(24%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
2059IU
(41%)
Vitamin C
85mg
(94%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 493mg | 21% |
| Potassium | 845mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 2059IU | 41% |
| Vitamin C | 85mg | 94% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.