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Thai Peanut Chicken Stir-Fry

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PREP TIME
40 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Thai
Thai Peanut Chicken Stir-Fry
Ingredients
  • 2/3 cup creamy, low-salt peanut butter
  • 1 cup hot water, divided
  • 1/4 cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste, or more to taste
  • 1/4 cup canola oil, divided
  • 1 1/2 pounds boneless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic, or more to taste
  • 1 cup broccoli florets
  • 1 large carrot, cut into thick strips
  • 1/2 cup halved green beans
  • 1/2 cup sliced zucchini
  • 1 small onion, sliced
  • 1/2 sweet red pepper, thinly sliced
  • 3 scallions, sliced
  • 1/2 cup unsalted, dry-roasted peanuts, divided
  • 1/2 cup chopped fresh cilantro, divided
  • 1 lime, cut into wedges
  • 1 pinch red pepper flakes, or to taste
Instructions
1
Combine peanut butter, 1/3 cup of boiling water, brown sugar, soy sauce, rice vinegar, and curry paste in a bowl. Let the mixture sit for a moment before setting it aside.
2
Heat 2 tablespoons of oil in a deep frying pan or large wok over medium-high heat. Add the chicken, ginger, and garlic. Cook, stirring constantly, until the chicken is cooked through and no longer pink in the center, 5 to 7 minutes. Remove the chicken from the pan and set it aside.
3
Pour 2/3 cup of boiling water into the pan. Add the broccoli, carrot, and green beans. Cover the pan and steam for 2 minutes. Remove the vegetables from the pan and reserve the steaming liquid in a separate bowl.
4
Add 1 tablespoon of oil to the pan. Add the zucchini, onion, and red pepper; stir-fry for 4 minutes. Return the steamed broccoli, carrots, and green beans to the pan. Add any remaining oil if necessary. Continue cooking until the vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5
Return the cooked chicken to the pan. Add the peanut sauce, scallions, 1/3 cup of peanuts, and 1/3 cup of cilantro. Stir thoroughly and heat through, 1 to 3 minutes. If the sauce is too thick, add some of the reserved steaming liquid to thin it out.
6
Garnish with a lime wedge and any remaining peanuts and cilantro. Sprinkle with red pepper flakes.