Peanut Chicken Stir Fry - VeryVera

Peanut Chicken Stir Fry

Originally Published on March 5, 2024

  • Prep Time: 15m
  • Cook Time: 15m

Ingredients

Sauce

  • 1/2 c creamy peanut butter
  • 3 tbsp. water
  • 3 tbsp. honey
  • 2 tbsp. soy sauce
  • 2 tbsp. Thai red curry paste
  • 2 tbsp. rice vinegar
  • 1 1/2 tsp. minced fresh ginger
  • 1 minced garlic cloves
  • 1/2 tsp. red pepper flakes

Stir Fry

  • 2 tbsp. sesame oil, divided
  • ½ medium yellow onion, thinly sliced (about 1 cup)
  • 1 lb boneless skinless chicken breasts or thighs, cut into ½” pieces
  • 1/2 tsp. white pepper
  • 3 c chopped vegetables (napa cabbage, mushrooms, carrots and broccoli)
  • 1/4 c dry-roasted peanuts, roughly chopped
  • 1/4 c chopped fresh cilantro
  • White or brown rice, for serving

Instructions

  1. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  2. In a large wok or deep, large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the onion and chicken and cook for 4 minutes.
  3. Remove the chicken and onion from the skillet and set aside.
  4. Add the remaining oil, then add the mixed vegetables. Sauté until the vegetables are still a little crispy, but starting to get tender, 3 to 5 minutes, depending on the vegetables selected.
  5. Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
  6. Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
  7. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  8. In a large wok or deep, large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the onion and chicken and cook for 4 minutes.
  9. Remove the chicken and onion from the skillet and set aside.
  10. Add the remaining oil, then add the mixed vegetables. Sauté until the vegetables are still a little crispy, but starting to get tender, 3 to 5 minutes, depending on the vegetables selected.
  11. Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
  12. Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.