Chicken Stir-Fry with Thai Peanut Sauce recipe
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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
Nutrition Info
- 527.4 caloriescarbohydrate: 26.4 gcholesterol: 64.6 mgfat: 34.8 gfiber: 5.3 gprotein: 36.4 gsaturatedFat: 4.5 gservingSize: -sodium: 307.7 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stir-Fry with Thai Peanut Sauce
Directions
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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.
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.
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.
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.
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.
Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.