Chicken Stir-Fry with Thai Peanut Sauce

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Description

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Ingredients

  • ⅔ cup creamy, low-salt peanut butter
  • 1 cup hot water, divided
  • ¼ cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste, or more to taste
  • ¼ cup canola oil, divided
  • 1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic, or more to taste
  • 1 cup broccoli florets
  • 1 large carrot, cut into thick strips
  • ½ cup halved green beans
  • ½ cup sliced zucchini
  • 1 small onion, sliced
  • ½ sweet red pepper, thinly sliced
  • 3 scallions, sliced
  • ½ cup unsalted, dry-roasted peanuts, divided
  • ½ cup chopped fresh cilantro, divided
  • 1 lime, cut into wedges
  • 1 pinch red pepper flakes, or to taste (Optional)

Instructions

  1. Whisk peanut butter
  2. 1/3 cup hot water
  3. brown sugar
  4. soy sauce
  5. rice vinegar
  6. and curry paste together in a bowl. Set peanut sauce aside.
  7. Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken
  8. ginger
  9. and garlic. Saute
  10. stirring constantly
  11. until chicken is no longer pink in the center and juices run clear
  12. 5 to 7 minutes. Remove chicken from skillet and set aside.
  13. Pour 2/3 cup hot water into skillet. Add broccoli
  14. carrot
  15. and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  16. Add 1 tablespoon oil to skillet. Add zucchini
  17. onion
  18. and red pepper; stir-fry for 4 minutes. Return steamed broccoli
  19. carrots
  20. and green beans to the skillet. Add remaining oil
  21. if needed. Continue cooking until vegetables are tender but still crisp
  22. 3 to 5 minutes more. Reduce heat to medium-low.
  23. Return cooked chicken to skillet. Add peanut sauce
  24. scallions
  25. 1/3 cup peanuts
  26. and 1/3 cup cilantro. Stir thoroughly and heat through
  27. 1 to 3 minutes. Add reserved steaming liquid to thin sauce
  28. if necessary.
  29. Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Prep Time: 40 mins

Cook Time: 15 mins

Total Time: 55 mins

Servings: 6

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