Chicken with Thai Peanut Stir Fry Sauce

Chicken with Thai Peanut Stir Fry Sauce

from wellplated.com
30 min

This easy, healthy chicken with Thai peanut stir fry sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.

Ingredients

  • 2/3 cup creamy peanut butter
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 3 tablespoons reduced sodium soy sauce

    divided

  • 1 tablespoon fish sauce
  • 3 tablespoons red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons red pepper flakes

    divided

  • 4 tablespoons extra-virgin olive oil

    divided

  • 2 tablespoons minced garlic

    about 6 cloves

  • 1 medium onion

    thinly sliced

  • 12 ounces boneless

    skinless chicken breast, cut into 1/2-inch), (about 2 breasts

  • 28 ounces frozen mixed vegetables)

    of choice, thawed (or substitute fresh

  • 10 ounces fresh mushrooms

    ), sliced (or substitute any fresh or frozen, thawed vegetable

  • 1/2 cup unsalted dry roasted peanuts

    chopped, plus additional for serving

  • 1/2 cup chopped fresh cilantro

    plus additional for serving

  • Prepared brown rice

    quinoa, or whole wheat spaghetti, for serving

Directions

  1. 1

    In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.

  2. 2

    In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.

  3. 3

    Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.

  4. 4

    Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.

  5. 5

    Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.