Description
This Thai Peanut Chicken stir-fry features tender chicken, vibrant vegetables, and a creamy peanut sauce, making it a quick and flavorful weeknight dinner. Serve it over jasmine rice or rice noodles for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup unsweetened peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1/4 cup water (or more for desired consistency)
- 1 tablespoon sesame oil
- Fresh cilantro, for garnish
- Cooked jasmine rice or rice noodles, for serving
Instructions
- Cut the chicken into bite-sized pieces for even cooking and flavor absorption.
- Season the chicken pieces with salt and pepper in a large bowl.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
- Add the sliced red bell pepper and snap peas, stir-frying for 3-4 minutes until tender-crisp.
- Return the cooked chicken to the skillet and mix everything together.
- In a medium bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sriracha, and water until smooth. Adjust the consistency with more water if needed.
- Pour the peanut sauce over the chicken and vegetables in the skillet. Stir well and let it simmer for 2-3 minutes to meld the flavors.
- Drizzle the sesame oil over the dish and stir once more.
- Prepare jasmine rice or rice noodles according to package instructions.
- Serve the rice or noodles in bowls, topping with the Thai peanut chicken mixture.
- Garnish with chopped green onions and fresh cilantro.
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of water if needed.
- For a complete meal, consider serving with steamed broccoli or a cucumber salad dressed with lime juice and salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes