Thai Peanut Chicken Stir-Fry

The foundation of any great stir-fry is quality protein, and chicken breast is a fantastic choice. This lean meat is not only rich in protein, which is essential for muscle repair and growth, but it also absorbs flavors beautifully, making it a perfect canvas for the bold tastes of Thai cuisine. When cooked properly, chicken breast remains juicy and tender, elevating the overall experience of the dish.

Discover the vibrant flavors of Thailand with this delicious Thai Peanut Chicken Stir-Fry! This easy recipe combines tender chicken, colorful vegetables, and a creamy peanut sauce to create a satisfying meal that’s perfect for busy weeknights or impressing guests. With fresh ingredients and quick preparation, you can whip up a nourishing and visually appealing dish that delights the taste buds. Try it today and savor the rich, nutty flavor right in your own kitchen!

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Ingredients

1 lb (450g) chicken breast, thinly sliced

2 tablespoons vegetable oil

2 cups mixed bell peppers, sliced (red, green, yellow)

1 cup broccoli florets

3 cloves garlic, minced

1 tablespoon ginger, grated

1 cup snap peas

1/4 cup scallions, chopped

1/4 cup fresh cilantro, chopped (for garnish)

For Peanut Sauce:

1/3 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon sriracha (optional, for heat)

2 tablespoons water (more if needed for consistency)

Instructions

Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha (if using). Gradually add water until the sauce reaches your desired consistency. Set aside.

Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables: In the same skillet, add the garlic and ginger. Sauté for about 30 seconds until fragrant. Then, add the mixed bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.

Combine: Return the cooked chicken to the skillet and pour the peanut sauce over the entire mixture. Toss well to coat all ingredients with the sauce and cook for another 2-3 minutes to heat through.

Serve: Remove from heat and stir in the chopped scallions and cilantro. Serve hot over cooked rice or noodles.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4