Easy Thai Chicken Stir Fry with Peanut Sauce
Get ready to savor bold and vibrant flavors with this Easy Thai Chicken Stir Fry with Peanut Sauce! This quick and wholesome recipe combines tender strips of marinated chicken, a colorful medley of fresh vegetables, and a creamy, tangy peanut sauce made with coconut milk, lime juice, and a touch of honey. Perfect for busy weeknights, this dish comes together in just 30 minutes, making it a go-to option for healthy, restaurant-quality meals at home. Topped with aromatic cilantro, crunchy roasted peanuts, and served over fluffy rice or noodles, this stir-fry is a delicious blend of sweet, savory, and nutty goodness. Your family will love how effortlessly this recipe transforms simple ingredients into a comforting, Thai-inspired feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 tbsp Soy sauce
- 1 tbsp Cornstarch
- 1/3 cup Peanut butter, smooth
- 1/2 cup Coconut milk
- 1 tbsp Lime juice, freshly squeezed
- 1 tbsp Honey
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Vegetable oil
- 2 medium Bell peppers, sliced (use a mix of colors)
- 1 medium Carrot, julienned
- 1 cup Snap peas
- 1/4 cup Green onion, sliced
- 2 tbsp Cilantro, chopped
- 2 tbsp Roasted peanuts, chopped (for garnish)
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Slice the chicken breast into thin strips and place in a mixing bowl.
In the bowl, combine the chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and set aside to marinate while you prepare the peanut sauce and vegetables.
To make the peanut sauce, whisk together the peanut butter, coconut milk, lime juice, honey, and 1 minced garlic clove in a small bowl until smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated chicken to the skillet. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the remaining garlic and the minced ginger, cooking until fragrant, about 30 seconds.
Add the bell peppers, carrot, and snap peas to the skillet. Stir-fry the vegetables for 3-4 minutes, until they are tender but still crisp.
Return the cooked chicken to the skillet and toss with the vegetables.
Pour the prepared peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2 minutes until the sauce is heated through.
Remove the skillet from heat and sprinkle the stir fry with green onion, chopped cilantro, and roasted peanuts.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 54.7 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 367 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
