Chicken Stir-Fry with Thai Peanut Sauce Recipe

Recipesfull introduces to you: Thai Recipes. (Chicken Stir-Fry with Thai Peanut Sauce Recipe). 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.

Brief

Prep 40 mins

Cook: 15 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Chicken Stir-Fry with Thai Peanut Sauce Recipe

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

Coconut Chicken Curry

World Cuisine

Directions

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.

Nutritional Information

Chicken Stir-Fry with Thai Peanut Sauce Recipe

Servings Per Recipe:6

Calories: 527.4

% Daily Value *

Protein: 36.4g 73%

Carbohydrates: 26.4g 9%

Dietary Fiber: 5.3g 21%

Sugars: 14.1g

Fat: 34.8g 54%

Saturated Fat: 4.5g 23%

Cholesterol: 64.6mg 22%

Vitamin A Iu: 2919.3IU 58%

Niacin Equivalents: 18.1mg 139%

Vitamin B6: 0.8mg 48%

Vitamin C: 37.5mg 62%

Folate: 98.9mcg 25%

Calcium: 78.1mg 8%

Iron: 2.6mg 14%

Magnesium: 114.9mg 41%

Potassium: 731.6mg 21%

Sodium: 307.7mg 12%

Thiamin: 0.2mg 17%

Calories From Fat: 313.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.