Quick Thai Peanut Chicken (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/2 cup creamy peanut butter
02 -
3 tablespoons water
03 -
3 tablespoons honey
04 -
2 tablespoons soy sauce
05 -
3 tablespoons red curry paste
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon fresh minced ginger
08 -
2 minced garlic cloves
09 -
2 teaspoons crushed red pepper
→ For the Stir Fry
10 -
2 tablespoons extra virgin olive oil, divided
11 -
1 medium yellow onion, thinly sliced (about 1½ cups)
12 -
1 pound boneless skinless chicken breasts or thighs, cut into ½-inch dice
13 -
6 cups mixed chopped vegetables (napa cabbage, mushrooms, peppers, sugar snap peas, broccoli)
14 -
½ cup roughly chopped dry-roasted peanuts
15 -
½ cup chopped cilantro
16 -
Prepared brown rice for serving
# Instructions:
01 -
In a medium bowl, mix together peanut butter, water, honey, soy sauce, red curry paste, rice vinegar, minced ginger, minced garlic, and crushed red pepper flakes until everything is well combined and smooth. Set aside while you cook the stir fry.
02 -
Heat 1 tablespoon of olive oil in a large wok or deep skillet over medium-high heat. Once hot, toss in the sliced onions and cook until they become fragrant and start to soften, about 3 minutes. Add the diced chicken and cook, stirring occasionally, until the chicken is fully cooked through and no longer pink inside, around 4 minutes. Remove the chicken and onion mixture from the pan and set aside.
03 -
Add the remaining tablespoon of olive oil to the same pan, then add all your chopped vegetables. Stir-fry until they reach that perfect crisp-tender texture, about 3-5 minutes depending on which vegetables you've chosen.
04 -
Return the cooked chicken and onions to the pan with the vegetables. Pour in the peanut sauce you prepared earlier. Toss everything together until evenly coated and cook until heated through, about 2 minutes.
05 -
Stir in the chopped peanuts and fresh cilantro. Serve your stir-fry hot over brown rice, with extra peanuts and cilantro sprinkled on top if you'd like.
# Notes:
01 -
This Thai-inspired dish combines sweet, salty and spicy flavors for a perfect weeknight meal that's ready in just 20 minutes.
02 -
You can find red curry paste in the Asian or international food section of most grocery stores.
03 -
Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months. When reheating, add a splash of broth or water to prevent drying out.