This Thai Chicken Peanut Stir-fry has the perfect sauce and makes for a quick, easy weeknight meal!
Total Time
10min
4.4
5 Ratings
Author: Vodka & Biscuits
Servings:
4
Ingredients
Sauce
•
1
Tbsp
Creamy Natural Peanut Butter
•
1
Tbsp
Light Soy Sauce
•
1
Tbsp
Brown Sugar
•
1
Tbsp
Sesame Oil
•
to taste
Water
Stir-fry
•
1
lb
Tyson® Chicken Breasts
, cubed
•
1
Red Bell Pepper
, thinly sliced
•
1/2
cup
Carrots
, julienned
•
1
tsp
Garlic
, minced
•
1
tsp
Fresh Ginger
, minced
•
1/4
cup
Vegetable Oil
•
1/3
cup
Brown Rice
Garnish
•
to taste
Sesame Seeds
(optional)
•
to taste
Scallions
(optional)
•
to taste
Peanuts
(optional)
Cooking Instructions
1.
For the sauce, whisk the Creamy Natural Peanut Butter (1 Tbsp), Light Soy Sauce (1 Tbsp), Brown Sugar (1 Tbsp), and Sesame Oil (1 Tbsp) together until a creamy sauce forms. Add Water (to taste), a teaspoon at a time, to thin as desired. Set aside.
2.
In a large saute pan or wok, heat the Vegetable Oil (1/4 cup) over medium heat.
3.
Once hot, stir in the Garlic (1 tsp) and Fresh Ginger (1 tsp) for about 10-15 seconds. You don't want the garlic to burn!
4.
Add the Tyson® Chicken Breasts (1 lb) and cook until no longer pink, about 3-4 minutes.
5.
Add the Red Bell Pepper (1) and Carrots (1/2 cup). Stir and cook until tender, about 5 minutes because you still want a little crunch.
6.
Add the sauce and toss until everything is fully combined. If available, squeeze the juice of 1/2 an orange or lime to enhance the flavor.
7.
Serve over cooked Brown Rice (1/3 cup) and garnish with Sesame Seeds (to taste), Scallions (to taste), and/or Peanuts (to taste), as desired.
Nutrition Per Serving
CALORIES
314
FAT
20.1 g
PROTEIN
24.6 g
CARBS
11.1 g
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