Name: Chicken Stir-Fry with Thai Peanut Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Creamy, low-salt peanut butter - ⅔ cup; Hot water, divided - 1 cup; Brown sugar - ¼ cup; Low-sodium soy sauce - 2 tablespoons; Rice vinegar - 2 tablespoons; Red curry paste, or more to taste - 1 tablespoon; Canola oil, divided - ¼ cup; Boneless chicken breasts, cut into 1/2-inch cubes - 1 ½ pounds; Minced fresh ginger - 1 tablespoon; Minced garlic, or more to taste - 1 tablespoon; Broccoli florets - 1 cup; Carrot, cut into thick strips - 1 large; Halved green beans - ½ cup; Sliced zucchini - ½ cup; Onion, sliced - 1 small; Sweet red pepper, thinly sliced - ½; Scallions, sliced - 3; Unsalted, dry-roasted peanuts, divided - ½ cup; Chopped fresh cilantro, divided - ½ cup; Lime, cut into wedges - 1; Red pepper flakes, or to taste (Optional) - 1 pinch

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stir-Fry with Thai Peanut Sauce

1. Creamy, low-salt peanut butter - ⅔ cup

2. Hot water, divided - 1 cup

3. Brown sugar - ¼ cup

4. Low-sodium soy sauce - 2 tablespoons

5. Rice vinegar - 2 tablespoons

6. Red curry paste, or more to taste - 1 tablespoon

7. Canola oil, divided - ¼ cup

8. Boneless chicken breasts, cut into 1/2-inch cubes - 1 ½ pounds

9. Minced fresh ginger - 1 tablespoon

10. Minced garlic, or more to taste - 1 tablespoon

11. Broccoli florets - 1 cup

12. Carrot, cut into thick strips - 1 large

13. Halved green beans - ½ cup

14. Sliced zucchini - ½ cup

15. Onion, sliced - 1 small

16. Sweet red pepper, thinly sliced - ½

17. Scallions, sliced - 3

18. Unsalted, dry-roasted peanuts, divided - ½ cup

19. Chopped fresh cilantro, divided - ½ cup

20. Lime, cut into wedges - 1

21. Red pepper flakes, or to taste (Optional) - 1 pinch

How to cook deliciously - Chicken Stir-Fry with Thai Peanut Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.