Chicken Stir Fry with Thai Peanut Sauce Recipe

A richly flavored, easy, and healthy chicken stir fry in a spicy Thai peanut sauce. Feel free to use any vegetables you have on hand. Vegetarians or vegans may omit chicken or substitute tofu, and when served with quinoa or millet, this stir fry is gluten free.


2/3 cup creamy peanut butter
1/3 cup water
1/4 cup brown sugar
3 tablespoons reduced sodium soy sauce, divided
1 tablespoon fish sauce
3 tablespoons red curry paste
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
4 teaspoons red pepper flakes, divided
4 tablespoons extra virgin olive oil, divided
2 tablespoons minced garlic (about 6 cloves)
1 medium onion, thinly sliced
12 ounces boneless, skinless chicken breast (about 2 breasts), cut into 1/2-inch
28 ounces frozen mixed vegetables of choice, thawed (or substitute fresh)
10 ounces fresh mushrooms, sliced (or substitute any fresh or frozen, thawed vegetable)
1/2 cup unsalted dry roasted peanuts, chopped, plus additional for serving
1/2 cup chopped fresh cilantro, plus additional for serving
Prepared brown rice, quinoa, or whole wheat spaghetti, for serving


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