Chicken Stir-Fry with Thai Peanut Sauce

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

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

Ingredients

• ¼ cup brown sugar
• 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
• ¼ cup canola oil, divided
• 1 cup hot water, divided
• ½ cup chopped fresh cilantro, divided
• 1 tablespoon minced garlic, or more to taste
• 1 pinch red pepper flakes, or to taste (Optional)
• 1 tablespoon red curry paste, or more to taste
• ½ cup sliced zucchini
• ½ cup halved green beans
• 3 scallions, sliced
• ⅔ cup creamy, low-salt peanut butter
• 1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
• 1 large carrot, cut into thick strips
• ½ sweet red pepper, thinly sliced
• ½ cup unsalted, dry-roasted peanuts, divided

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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