Description
This Thai Peanut Chicken recipe is a flavorful and quick stir-fry dish that combines tender chicken with colorful vegetables in a rich peanut sauce. Perfect for a weeknight dinner, this dish is both satisfying and delicious.
Ingredients
Scale
Chicken Stir-Fry:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, chopped
Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional)
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ¼ to ⅓ cup warm water to thin
Instructions
- Prepare Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and warm water until smooth. Set aside.
- Cook Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes.
- Add Vegetables: Add bell pepper and carrots to the skillet. Stir-fry for 2-3 minutes until tender.
- Combine: Reduce heat to medium, pour peanut sauce over chicken and vegetables. Toss to coat evenly and cook for 1-2 more minutes.
- Serve: Remove from heat, top with green onions, and serve over rice or noodles.
Notes
- For extra texture, top with chopped peanuts and fresh cilantro.
- To make it vegetarian, swap chicken for tofu or tempeh.
- The peanut sauce also works well as a dressing for cold noodle salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 9g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
