Description
This Thai Peanut Chicken Stir-Fry combines tender chicken with a sauce that hits every single taste bud, offering a perfect balance of savory, sweet, and spicy flavors while being quick to prepare.
Ingredients
1.5 lbs Chicken Breast or Thighs (cubed)
2 medium Bell Peppers (Red and Yellow)
1 cup Snap Peas
1/2 cup Carrots (matchsticks)
3 cloves Fresh Garlic (minced)
1 tablespoon Fresh Ginger (grated)
1/3 cup Creamy Peanut Butter
3 tablespoons Soy Sauce (Low Sodium)
1 tablespoon Honey or Maple Syrup
1 tablespoon Rice Vinegar
1-2 teaspoons Sriracha or Chili Paste
2 tablespoons Sesame Oil or Peanut Oil
Instructions
- Whisk together the peanut butter, soy sauce, honey, rice vinegar, sriracha, and a splash of warm water in a small bowl until smooth. Set aside
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add cubed chicken in a single layer and brown for about 3-4 minutes. Flip and cook for another 2 minutes. Remove chicken and set aside
- Toss bell peppers, snap peas, and carrots into the skillet and stir-fry for about 3 minutes until vibrant and slightly crisp. Add minced garlic and grated ginger, stirring constantly for about 30 seconds
- Return cooked chicken to the skillet, pour the sauce over everything, and stir quickly to coat. Simmer for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and finish with a squeeze of fresh lime juice
Notes
For nut allergies, substitute peanut butter with sunflower seed butter or tahini.
To make gluten-free, use tamari or liquid aminos instead of soy sauce.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai