Chicken Stir-Fry with Thai Peanut Sauce

4.6
(7)
6 Reviews
4 Photos

This chicken stir-fry with Thai peanut sauce features scratch-made peanut sauce that is thick, rich, and spicy. Serve it over rice noodles, steamed jasmine, or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Submitted by Jeannette
Updated on October 28, 2024
4
4
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

  1. Whisk 1/3 cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

Cook's Note:

Use coconut oil in place of canola oil if you prefer.

Nutrition Facts (per serving)

527 Calories
35g Fat
26g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 527
% Daily Value *
Total Fat 35g 45%
Saturated Fat 5g 23%
Cholesterol 65mg 22%
Sodium 308mg 13%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 19%
Total Sugars 14g
Protein 36g 73%
Vitamin C 38mg 42%
Calcium 78mg 6%
Iron 3mg 14%
Potassium 732mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.