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Thai Peanut Chicken Stir-Fry

Thai Peanut Chicken Stir-Fry

A delicious Thai Peanut Chicken Stir-Fry featuring stir-fried chicken, vegetables and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Thai
Servings 4 servings
Calories 490 kcal

Equipment

  • large skillet
  • saucepan
  • large pot

Ingredients
  

For the Stir-Fry

  • 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
  • 4 tablespoons canola oil
  • 1 tablespoon Sriracha chili sauce Huy Fong preferred
  • 2 tablespoons lime juice
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons low-sodium soy sauce
  • salt and pepper to taste
  • 16 ounces Thai stir-fry noodles or linguine is fine too
  • 1 cup matchstick carrots
  • 1 head broccoli, cut into florets
  • 3 green onions chopped
  • bean sprouts rinsed
  • 1 cup peanuts, chopped

For the Peanut Sauce

  • 1 cup low-sodium chicken broth
  • 0.5 cup creamy peanut butter
  • 2 teaspoons Sriracha chili sauce use more or less depending on heat preference
  • 0.25 cup honey
  • 0.33 cup low-sodium soy sauce
  • 3 tablespoons minced ginger
  • 5 cloves garlic, minced

Instructions
 

Preparation

  • In a large skillet, cook the chicken in 2 tablespoons of the oil, Sriracha sauce, lime juice, garlic, ginger, and soy sauce. (While chicken is cooking bring a large pot of water to a boil.)
  • When the chicken is cooked through, remove from the skillet, cover and set aside to keep warm.
  • Add pasta to the boiling water and cook until al dente. (While pasta is cooking, make the peanut sauce.)
  • Add remaining 2 tablespoons of oil to the skillet. Add carrots and broccoli to the skillet and saute over medium heat until tender but still a bit crunchy. Return the chicken to the skillet and add green onion and bean sprouts. Cover and simmer over low heat for a few minutes until the chicken is heated through.
  • Drain the noodles and toss them in the peanut sauce until coated well.
  • Top the sauced noodles with the chicken and vegetables and garnish with chopped peanuts.

Peanut Sauce

  • In a saucepan set over medium-low heat, combine the chicken broth, peanut butter, Sriracha sauce, honey, soy sauce, ginger, and garlic. Simmer, stirring frequently, until sauce is smooth and all ingredients are fully incorporated.

Notes

Adapted from: favfamilyrecipes.com

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 2mg
Keyword 30-minute meals, chicken stir fry, easy dinner, peanut sauce, Thai cuisine, Thai Peanut Chicken Stir-Fry
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