Thai Peanut Chicken Stir Fry

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Lately, we’ve become obsessed with our own creations of Thai food. Just in a past month, we’ve come up with a few Asian inspired recipes: Crab Wontons with Sweet and Sour Sauce, Peanut Chicken Salad and Honey Sesame Chicken Bowl.

This Thai Peanut Chicken Stir-Fry is also a total knock out. We guarantee you’ll love this dish so much that it’ll end up as a weeknight staple.

Don’t be intimidated! With a little ginger, garlic, lime, peanut and soy sauce, you can easily create your favorite take-out dish right in your own home. The best part is, you get to control the quality of ingredient – No MSG.

What dish would you come up with?

Ingredients:Thai Peanut Chicken Stir-Fry

  • 1 1/2 TBSP chunky peanut butter
  • soy sauce
  • 1 lime, juiced
  • 1 pound skinless, boneless chicken breast, cut into cubes
  • salt and pepper
  • 8 oz. snow peas
  • 1 bell pepper (red, orange or yellow), sliced into strips
  • 1 onion, sliced into strips
  • 1 bunch green onions, cut into 1-inch diagonal pieces
  • 2 cups of cooked rice, we used jasmine, but this would also be excellent with brown rice


Combine peanut butter, soy sauce and lime juice to a small saucepan over low heat. Once the peanut butter loosens up, whisk to combine and remove from heat. Set aside.

Heat a large skillet over medium-high heat, add a drizzle of olive oil to pan. Season chicken with salt and pepper and add to pan; cook 3 minutes on each side until browned. Transfer to a plate, set aside. Add an additional drizzle of olive oil to pan, if needed. Add snow peas, bell pepper, onion and whites from the green onions; sauté for 2 minutes. Add peanut sauce and chicken back to pan with the greens of the onions. Cook for 2 minutes until the peanut sauce has evenly coated the chicken and veggies, stir frequently. Place rice in each bowl; top each serving with the peanut chicken and veggies. Garnish with extra green onions. Enjoy with chop sticks if you’ve mastered that skill.

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