Chicken Stir-Fry with Thai Peanut Sauce
Course: CuisineCuisine: ThaiPrep Time
40 mins
Cook Time
15
minutesTotal Time
55
minutesServings
6
Ingredients
1 cup — hot water, divided
⅔ cup — creamy, low-salt peanut butter
¼ cup — brown sugar
2 tablespoons — low-sodium soy sauce
2 tablespoons — rice wine 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
1 small — onion, sliced
½ cup — sliced zucchini
½ — sweet red bell 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)
Directions
- Whisk 1/3 cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
- Pour remaining 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
- Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to the skillet; add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.
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