Chicken Stir-Fry with Thai Peanut Sauce

This scratch-made Thai peanut sauce recipe is a thick, rich, spicy sauce for chicken stir-fry, broccoli, green beans, zucchini, and red bell pepper.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 527 Calories

Ingredients

• 1 cup broccoli florets
• 1 lime, cut into wedges
• 2 tablespoons rice vinegar
• 1 small onion, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 1 pinch red pepper flakes, or to taste
• 1 cup hot water, divided
• 1 tablespoon minced garlic, or more to taste
• 1 tablespoon red curry paste, or more to taste
• 3 scallions, sliced
• 1 large carrot, cut into thick strips
• 0.25 cup brown sugar
• 0.5 cup chopped fresh cilantro, divided
• 0.25 cup canola oil, divided
• 0.66666668653488 cup creamy, low-salt peanut butter
• 1.5 pounds boneless chicken breasts, cut into 1/2-inch cubes
• 0.5 cup halved green beans
• 0.5 cup sliced zucchini
• 0.5 sweet red pepper, thinly sliced
• 0.5 cup unsalted, dry-roasted peanuts, divided

Recipe Instructions

Step 1

Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

Step 2

Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

Step 3

Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.

Step 4

Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.

Step 5

Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.

Step 6

Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.