Thai•quick

Thai Peanut Chicken Stir Fry

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.

Ingredients

Quantities are shown as originally provided.

½ cup creamy peanut butter
3 tablespoons water
3 tablespoons honey
2 tablespoons soy sauce
3 tablespoons red curry paste
2 tablespoons rice vinegar
1 tablespoon fresh ginger (minced )
2 cloves garlic clove (minced)
2 teaspoons crushed red pepper
2 tablespoons extra virgin olive oil (divided)
1 medium yellow onion (thinly sliced (about 1½ cups))
1 pound boneless skinless chicken breasts or thighs (cut into ½- inch dice)
6 cups chopped vegetables of choice (I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli)
½ cup dry-roasted peanuts (roughly chopped)
½ cup cilantro (chopped )
Prepared brown rice (for serving)

1
In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper ﬂakes until smooth. Set aside.
2
In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
3
Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
4
Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
5
Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
6
Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.