Thai Peanut Chicken Stir Fry

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4

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Ingredients

 

Peanut Sauce

• ½ cup creamy peanut butter

• 3 tbsp water

• 3 tbsp honey

• 2 tbsp low-sodium soy sauce

• 2 tbsp red curry paste (watch out - this can be SPICY)

• 2 tbsp rice vinegar

• 1 tbsp fresh ginger, minced

• 2 garlic cloves, minced

 

Stir Fry

• 2 tbsp extra virgin olive oil, divided

• 1 medium yellow onion, thinly sliced

• 1 lb boneless skinless chicken breasts, cut into ½-inch dice

• 1 tsp salt

• 6 cups chopped mixed vegetables (napa cabbage, mushrooms, snap peas, broccoli)

• ½ cup dry-roasted peanuts, roughly chopped

• Rice optional, for serving

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Instructions

1. Whisk together all sauce ingredients — peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, ginger, garlic, and red pepper — until smooth. Set aside.

2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high. Add the onion and mushrooms and cook until beginning to soften, about 3 minutes. Add the chicken, season with salt, and sauté until cooked through, about 4 minutes. Remove from pan and set aside.

3. Add the remaining tablespoon of oil and the vegetables. Sauté until crisp-tender, 3–5 minutes. I like cooking with the lid on to make them a little softer. Add heartier vegetables first; bright greens last.

4. Return chicken and onion to the pan. Reduce heat to medium-low and pour in the peanut sauce. Toss to coat and heat through, about 2 minutes.