Oh boy, do I have a treat for you! Let me introduce you to my absolute favorite weeknight recipe: Thai Peanut Chicken Stir Fry! This dish is my go-to for when I want something quick, delicious, and packed with flavor. Not only is it an absolute crowd-pleaser, but it also holds a special place in my heart because it reminds me of the first dinner I made for my husband. Let’s just say, I was trying to impress him, and this stir fry did the trick! Now, it’s a staple in our home.
The beauty of this recipe is in the vibrant colors of the vegetables and the creamy peanut sauce that brings everything together. Plus, it’s oh-so-customizable. You can throw in whatever veggies you have lingering in your fridge; the world is your oyster! So, roll up your sleeves, and let’s get cooking!
What’s in Thai Peanut Chicken Stir Fry?
Chicken Breast: This lean protein is the star of the show. I always go for boneless, skinless chicken breasts to keep it light. Feel free to substitute with tofu or shrimp if you’re feeling adventurous!
Vegetable Oil: A good oil is essential for stir frying. I prefer vegetable oil because it has a high smoke point, which is perfect for that sizzling, high-heat cooking.
Bell Peppers: The more, the merrier! I use red and green bell peppers for a pop of color and sweetness. They also add a nice crunch — just the way I like my stir fry!
Broccoli Florets: These little trees not only taste great but are packed with vitamins and minerals. They also hold their texture perfectly in the stir fry.
Sugar Snap Peas: These vibrant green beauties add sweetness and juiciness. Plus, who doesn’t love that satisfying crunch?
Onion and Garlic: Both of these bring a lovely aromatic base to the stir fry. You can never go wrong with these flavor enhancers!
Ginger: Fresh ginger is a must in Asian cuisine for that zingy taste. Grated ginger adds a warm flavor that makes this stir fry really special.
Peanut Butter: This is where the magic happens! A creamy peanut butter sauce makes everything taste heavenly. I usually opt for natural peanut butter with no added sugar.
Soy Sauce: The salty umami flavor is essential for balance. I recommend a low-sodium option to keep it healthier.
Lime Juice: A fresh squeeze of lime brings brightness to the dish, cutting through the richness of the peanut sauce.
Honey or Brown Sugar: Just a touch of sweetness helps to round out the flavors.
Crushed Red Pepper Flakes: If you like a bit of heat, toss some in! It’s totally optional, but I say, why not!
Roasted Peanuts and Fresh Cilantro: These make for delightful garnishes. Crunchy peanuts on top add texture, while cilantro gives it a fresh kick.
Rice or Quinoa: Perfect for serving! Choose whichever grain you fancy to soak up that delicious sauce.
Is Thai Peanut Chicken Stir Fry Good for You?
Absolutely, my friend! This dish is not just tasty; it’s packed with goodness!
Chicken Breast: A lean protein that supports muscle growth and overall health. It keeps you feeling full longer!
Veggies: Broccoli, bell peppers, and snap peas are all loaded with vitamins A, C, and K, and they’re excellent sources of dietary fiber which is great for digestion.
Peanut Butter: While it’s high in calories, it’s also a fantastic source of healthy fats and protein. Just watch the portion size if you’re counting calories!
However, be mindful of the sodium content from soy sauce. If you’re watching your salt intake, opt for a low-sodium soy sauce or use less.
Ingredients:
– 1 lb (450g) chicken breast, sliced
– 2 tablespoons vegetable oil
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 cup broccoli florets
– 1 cup sugar snap peas
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup peanut butter
– 1/4 cup soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey or brown sugar
– 1/4 teaspoon crushed red pepper flakes (optional)
– Salt and pepper to taste
– 1/4 cup roasted peanuts, chopped (for garnish)
– Fresh cilantro, chopped (for garnish)
– Cooked rice or quinoa, for serving
Serves: 4
How to Make Thai Peanut Chicken Stir Fry?
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the onion and garlic. Sauté for 1-2 minutes until the onion becomes translucent.
3. Add the sliced red and green bell peppers, broccoli florets, and sugar snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender but still crisp.
4. Meanwhile, in a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or brown sugar), and crushed red pepper flakes until smooth.
5. Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables, and toss everything to coat evenly. Cook for another 2-3 minutes until everything is heated through.
6. Serve the stir fry over cooked rice or quinoa. Garnish with chopped roasted peanuts and fresh cilantro on top. Enjoy!
Serving Suggestions That Wow
This Thai Peanut Chicken Stir Fry is perfect just the way it is, but if you want to take it to the next level, consider serving it with a side of spring rolls or a fresh salad to complement the crunchiness of the dish. You can also swap out the protein for tofu or shrimp and try adding other veggies like carrots or bok choy for a twist!
So, whether you whip this up for a casual family dinner or an impressive date night, I promise you’ll be showered with compliments. Plus, the leftovers – if you manage not to eat it all in one sitting – are just as good! Give it a try, and I’d love to hear how yours turned out! Happy cooking, friends!
