Chicken Stir-Fry with Thai Peanut Sauce

Name: Chicken Stir-Fry with Thai Peanut Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
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

5 Ratings
4 Reviews
3 Photos

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.

By Jeannette

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Recipe Summary

cook:

15 mins

total:

55 mins

prep:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.

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Step 2
Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
Step 3
Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
Step 4
Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
Step 5
Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
Step 6
Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Cook's Note:

Use coconut oil in place of canola, if you prefer.

Nutrition Facts

Per Serving:

527 calories; protein 36.4g; carbohydrates 26.4g; fat 34.8g; cholesterol 64.6mg; sodium 307.7mg. Full Nutrition

Milagros Morales

04/20/2020

This was my first ever Pad Thai so good. Didn’t ad the green beans but did have everything else & I will make this again. I might even add a bit a sriracha

Kim's Cooking Now

Allstar

09/10/2020

This was too sweet for our tastes. I made as directed and served it over rice noodles. My family ate it, but asked that I not make it again. Sorry!

5 Ratings

5 star values: 4
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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Kim's Cooking Now

Allstar

09/10/2020

This was too sweet for our tastes. I made as directed and served it over rice noodles. My family ate it, but asked that I not make it again. Sorry!

Milagros Morales

04/20/2020

This was my first ever Pad Thai so good. Didn’t ad the green beans but did have everything else & I will make this again. I might even add a bit a sriracha

cookingk

01/31/2019

DELICIOUS. We are putting this into our regular rotation now. We served it over spaghetti squash. One tip - I first cooked the chicken until it was still a little pink in the center as it would continue cooking when I set it aside & then when it was all mixed together. Doing that made the chicken extremely tender. Thanks for the yummy recipe!

Beth

05/30/2019

Will definitely make this again! I loved it. Put it on rice. YUM!!! I used the peanutbutter I had on hand (Kraft Extra Creamy) so as I was about to add the brown sugar, I stopped (I did drop a little in there, though), thinking the peanut butter had enough sugar in it already. Next time, I will leave out the brown sugar altogether. The red curry paste, as called for, did not add any heat, so I added more halfway through. Next time, I will actually at least double it from the beginning, maybe even triple. There was a lot of chopping and it took some work, but was well worth it.

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Chicken Stir-Fry with Thai Peanut Sauce

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (4)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken Stir-Fry with Thai Peanut Sauce

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Chicken Stir-Fry with Thai Peanut Sauce

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (4)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken Stir-Fry with Thai Peanut Sauce