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Thai Chicken Peanut Stir-Fry
Recipe

15 INGREDIENTS • 7 STEPS • 10MINS

Thai Chicken Peanut Stir-Fry

4.4
5 ratings
This Thai Chicken Peanut Stir-fry has the perfect sauce and makes for a quick, easy weeknight meal!
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Thai Chicken Peanut Stir-Fry
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This Thai Chicken Peanut Stir-fry has the perfect sauce and makes for a quick, easy weeknight meal!
10MINS
Total Time
$2.01
Cost Per Serving
Ingredients
Servings
4
us / metric
Sauce
Creamy Natural Peanut Butter
1 Tbsp
Creamy Natural Peanut Butter
Brown Sugar
1 Tbsp
Brown Sugar
Sesame Oil
1 Tbsp
Sesame Oil
Water
to taste
Water
Stir-fry
Chicken Breast
1 lb
Red Bell Pepper
1
Red Bell Pepper, thinly sliced
Carrot
1/2 cup
Carrot, julienned
Garlic
1 tsp
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, minced
Vegetable Oil
4 Tbsp
Vegetable Oil
Brown Rice
1/3 cup
Brown Rice
1 cup cooked rice per 4 servings
Garnish
Sesame Seeds
to taste
Sesame Seeds
optional
Scallion
to taste
Scallions
optional
Peanuts
to taste
Peanuts
optional
Nutrition Per Serving
VIEW ALL
Calories
314
Fat
20.1 g
Protein
24.6 g
Carbs
11.1 g
Add to plan
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Thai Chicken Peanut Stir-Fry
Save
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 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.
step 2
In a large saute pan or wok, heat the Vegetable Oil (4 Tbsp) over medium heat.
step 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!
step 4
Add the Chicken Breast (1 lb) and cook until no longer pink, about 3-4 minutes.
step 5
Add the Red Bell Pepper (1) and Carrot (1/2 cup). Stir and cook until tender, about 5 minutes because you still want a little crunch.
step 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.
step 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.
step 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.
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Dinner
Quick & Easy
Thai
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