For an extra layer of flavor, consider marinating the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. Adjust the amount of red curry paste to control the spiciness of the peanut sauce. Feel free to substitute other vegetables based on your preference and what's in season. Bell peppers, snap peas, and mushrooms all work well in this stir-fry. Serve this dish with steamed jasmine rice, brown rice, or rice noodles. A refreshing cucumber salad would also make a great accompaniment.
Chicken Stir-Fry with Thai Peanut Sauce
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS22
Embark on a culinary adventure with this vibrant Chicken Stir-Fry, featuring a luscious homemade Thai Peanut Sauce. This dish is a symphony of textures and flavors, where tender chicken and crisp vegetables meet a rich, spicy, and utterly irresistible peanut sauce. Serve it over rice or noodles for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol65 mg
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Fiber5 g
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Protein36 g
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Saturated Fat5 g
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Sodium308 mg
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Sugar14 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, whisk together ⅓ cup of hot water, peanut butter, brown sugar, soy sauce, rice vinegar, and red curry paste until smooth and well combined. Set aside this flavorful Thai Peanut Sauce. (Prep time: 5 minutes)
02
StepHeat 2 tablespoons of canola oil in a large wok or deep skillet over medium-high heat. Add the cubed chicken, minced ginger, and garlic. Sauté, stirring frequently, until the chicken is cooked through and no longer pink inside, approximately 5-7 minutes. Remove the cooked chicken from the wok and set aside.
03
StepPour the remaining ⅔ cup of hot water into the wok. Add the broccoli florets, carrot strips, and halved green beans. Cover and steam for about 2 minutes, allowing the vegetables to tenderize slightly. Remove the steamed vegetables, reserving the steaming liquid in a separate bowl.
04
StepAdd 1 tablespoon of canola oil to the wok. Add the sliced onion, zucchini, and bell pepper. Stir-fry for approximately 4 minutes. Return the steamed broccoli, carrot, and green beans to the wok. If needed, add the remaining 1 tablespoon of canola oil. Continue to stir-fry until the vegetables are tender-crisp, about 3-5 minutes more. Reduce the heat to medium-low.
05
StepReturn the cooked chicken to the wok with the vegetables. Pour in the prepared Thai Peanut Sauce, sliced scallions, ⅓ cup of peanuts, and ⅓ cup of cilantro. Stir well to combine, ensuring everything is coated in the sauce. Cook until heated through, about 1-3 minutes. If the sauce becomes too thick, thin it out with the reserved steaming liquid as needed.
06
StepGarnish with lime wedges, the remaining peanuts, and the remaining cilantro. Sprinkle with red pepper flakes for an extra touch of heat. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Wilfred Lockman
Jun 18, 2025My family loved this! Even my picky eaters asked for seconds.
Stanton Krajcik
Jun 15, 2025This recipe is fantastic! The peanut sauce is so flavorful and easy to make.
Neoma Dooley
Jun 14, 2025The instructions were clear and easy to follow. I'll definitely be making this again.
Marcelle Davis
May 27, 2025The fresh ginger and garlic really make a difference. Don't skip them!
Fae Medhurst
May 19, 2025I added a splash of sesame oil for extra depth of flavor. It was delicious!
Devonte Schumm
May 9, 2025I found the sauce a bit too thick, even with the reserved liquid. Next time, I'll add a little more water.
Kenya Kuhn
Apr 18, 2025I doubled the recipe and it worked perfectly for a large crowd.