Say Hello to Your New Favorite Dinner!
Hey there! If you’re looking for a quick and flavorful weeknight dinner that will make your taste buds dance, you’ve come to the right place! Today, I’m excited to share my go-to recipe for Thai Peanut Chicken Stir-Fry. It’s packed with incredible flavors, takes hardly any time to prepare, and can be customized to suit your family’s preferences. Seriously, after trying this, your dinner routine will never be the same!
Nutritional Benefits of This Dish
So, besides being delicious, let’s talk about why this stir-fry is a great meal choice! Chicken is a fantastic source of lean protein, which is vital for muscle building and repairing. The colorful veggies you’ll toss in not only add a crunch but also contribute a range of vitamins and minerals to your meal. Plus, peanut butter provides healthy fats, which can keep you feeling full longer. Cooking at home means you get to control the amount of sodium and added sugars, making this a much healthier option than takeout.
Fun Variations to Make This Your Own
- For a Vegetarian Twist: Swap the chicken for tofu or chickpeas for an equally satisfying dish.
- Add More Veggies: Throw in any veggies you love! Bell peppers, bok choy, or even snap peas all work wonderfully.
- Go Spicy: If you like a little heat, add some sliced chilies or a dash of Sriracha to the peanut sauce!
Easy Thai Peanut Chicken Stir-Fry Recipe
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 2 tablespoons oil (like vegetable or coconut oil)
- 2 cups assorted vegetables (like bell peppers, broccoli, and carrots)
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- Cooked rice or noodles to serve
Instructions
- First, take a large pan or wok and heat the oil over medium-high heat.
- Add the sliced chicken to the pan and cook until it’s browned and no longer pink, about 5-7 minutes. Don’t forget to stir occasionally!
- Next, toss in your assorted vegetables and cook for another 3-4 minutes until they’re tender-crisp. You want to keep that nice crunch!
- While the chicken and veggies are cooking, prepare your sauce. In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and garlic until it’s smooth.
- Pour the sauce over the chicken and veggies in the pan. Toss everything together until well-coated and heated through, about 2 minutes.
- Serve hot over cooked rice or noodles. Enjoy!
Practical Tips for Making the Best Stir-Fry
- To prevent the chicken from getting dry, make sure you don’t overcook it! As soon as it’s no longer pink, take it off the heat.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- For easy prep, chop your veggies ahead of time and store them in the fridge so they’re ready when you need them!
Equipment Needed
Here’s what you’ll need to whip up this fabulous stir-fry:
- A large pan or wok for cooking
- A large spoon or spatula for stirring
- A cutting board and knife for chopping
- A mixing bowl for your peanut sauce
- A measuring cup and spoons for accuracy
Frequently Asked Questions
- Can I use frozen chicken or vegetables? Absolutely! Just ensure you thaw the chicken first and cook the veggies a bit longer.
- Is this recipe gluten-free? Yes, just swap regular soy sauce for gluten-free tamari.
- Can I make the peanut sauce in advance? Definitely! It keeps well in the fridge for about a week.
- What if I have nut allergies? You can replace peanut butter with sunflower seed butter or tahini for a similar taste.
- Can I use other proteins? Of course! Shrimp, beef, or even tempeh are great options.
Let’s Connect!
Did you try my Thai Peanut Chicken Stir-Fry? I’d love to hear about your experience! Did you make any fun variations? Let’s keep the conversation going! Follow me on Pinterest for more delicious recipes that can bring joy to your dinner table!
