Description
This Thai Peanut Chicken stir-fry features tender chicken, vibrant vegetables, and a creamy peanut sauce, delivering a quick and flavorful taste of Thailand. Perfect for busy weeknights, it’s easy to customize and pairs well with rice or noodles.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup carrots, julienned
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1/4 cup water (to thin the sauce)
Instructions
- Start by preparing the chicken. If using chicken thighs, trim any excess fat and cut them into bite-sized pieces. If using chicken breasts, slice them into thin strips for even cooking.
- In a large bowl, season the chicken pieces with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, avoiding overcrowding the pan.
- Cook the chicken for about 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
- In a medium bowl, combine the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sriracha, coconut milk, lime juice, and water.
- Whisk until smooth and well combined. Adjust the consistency with more water if needed. Taste and adjust sweetness or spiciness as desired.
- Set the peanut sauce aside.
- In the same skillet, add the remaining tablespoon of vegetable oil and heat over medium-high heat.
- Add the sliced onion and sauté for about 2-3 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the red bell pepper, broccoli florets, snap peas, and julienned carrots. Stir-fry for about 5-7 minutes until tender-crisp.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Allow to simmer for about 2-3 minutes, stirring occasionally, until heated through and the sauce thickens slightly.
- Remove from heat and taste, adjusting seasoning if necessary.
- Serve the Thai peanut chicken on plates or in bowls, garnished with chopped green onions and sesame seeds.
- This dish pairs beautifully with steamed jasmine rice or rice noodles. Serve immediately while hot.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes