Thai Peanut Chicken & Vegetable Stir-Fry
This Thai Peanut Chicken & Vegetable Stir-Fry is a quick, vibrant dish bursting with creamy peanut sauce and crisp veggies. Perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breast sliced thinly for quick cooking
- 2 tablespoons vegetable oil neutral oil for stir-frying
- 1 bell pepper sliced into thin strips
- 1 cup broccoli florets fresh and crisp
- 1 cup snap peas adds a delightful crunch
- 2 carrots julienned for a touch of natural sweetness
- 3 green onions chopped to add mild onion flavor
- 3 cloves garlic minced for that irresistible aroma
- 1 tablespoon fresh ginger minced to brighten the dish
- 1/4 cup creamy peanut butter the star of the sauce
- 2 tablespoons soy sauce for salty depth (choose a gluten-free option if preferred)
- 1 tablespoon honey balances the savory with sweetness
- 1 tablespoon lime juice adds a fresh, tangy kick
- Salt and pepper to taste
- Crushed peanuts for garnish and extra crunch
- Cooked rice for serving (jasmine rice works beautifully)
Instructions
Step 1: Prepare Your Ingredients
- Start by washing and slicing your chicken breast into thin strips. Prepare the vegetables by slicing the bell pepper, julienning the carrots, chopping the green onions, and trimming the snap peas. Mince garlic and ginger finely to release their full flavor potential.
Step 2: Make the Peanut Sauce
- In a small bowl, whisk together creamy peanut butter, soy sauce, honey, and lime juice until smooth. This sauce is the heart of your stir-fry and brings that signature Thai-inspired flavor.
Step 3: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the sliced chicken, seasoning lightly with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 4: Stir-Fry the Vegetables
- Add the remaining tablespoon of oil to the pan. Toss in the garlic and ginger first, cooking for about 30 seconds until fragrant. Then add the bell pepper, broccoli florets, snap peas, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and vibrant.
Step 5: Combine and Finish
- Return the cooked chicken to the pan with the vegetables. Pour the peanut sauce over everything and toss well to coat. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to every morsel.
Step 6: Serve
- Serve your Thai Peanut Chicken & Vegetable Stir-Fry hot over a bed of fluffy cooked rice. Sprinkle crushed peanuts and chopped green onions on top for added texture and garnish.
Equipment
- Large Skillet or Wok
- Sharp Knife
- Cutting Board
- Measuring Spoons and Cups
- Wooden spoon or spatula
- Small Bowl
Notes
- Use creamy peanut butter for a smooth sauce texture; chunky peanut butter can make the sauce uneven.
- Prep all ingredients before cooking to ensure quick and even stir-frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain texture.
- Customize vegetables seasonally or based on preference, such as adding baby corn, asparagus, or sugar snap peas.
- To thin a thick peanut sauce, add a splash of warm water or extra soy sauce while whisking.