Vegan Thai Peanut Chicken
Indulge in the bold, creamy, and utterly satisfying flavors of this Vegan Thai Peanut Chicken—an irresistible plant-based twist on a classic favorite. This vibrant dish features tender chicken-style seitan or tofu paired with crisp veggies like bell peppers, carrots, and broccoli, all smothered in a luscious homemade peanut sauce made from natural peanut butter, full-fat coconut milk, soy sauce, and a hint of lime. Infused with the zesty heat of Thai red curry paste and aromatic garlic and ginger, this recipe packs a flavorful punch with every bite. Ready in just 35 minutes, it’s a quick and delicious weeknight dinner that’s perfect over fluffy jasmine rice or slurp-worthy rice noodles. Don’t forget the crushed peanuts and fresh cilantro for a delightful finishing touch! Whether you're vegan, gluten-free, or simply looking for an incredible Asian-inspired dish, this recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 400 grams Chicken-style seitan (or firm tofu as an alternative)
- 0.5 cup Peanut butter (smooth, natural)
- 1 cup Coconut milk (full-fat)
- 3 tablespoons Soy sauce (tamari for gluten-free)
- 2 tablespoons Maple syrup
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Thai red curry paste (check vegan certification)
- 3 cloves Minced garlic
- 1 teaspoon Grated ginger
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper (sliced)
- 1 medium Carrot (julienned or sliced thinly)
- 2 cups Broccoli florets
- 0.25 cup Crushed peanuts (for garnish)
- 0.25 cup Chopped cilantro (for garnish)
- 4 servings Cooked jasmine rice or rice noodles
Instructions
Prepare the chicken-style seitan by cutting it into bite-sized pieces. If using tofu, press it to remove excess water and cut into cubes.
In a small mixing bowl, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, and Thai red curry paste. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the seitan (or tofu) and sauté until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds, until fragrant.
Add the bell pepper, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
Return the seitan (or tofu) to the skillet. Pour the peanut sauce over the mixture and toss to coat evenly. Allow the sauce to simmer for 3-5 minutes to thicken and heat through.
Serve the Vegan Thai Peanut 'Chicken' over cooked jasmine rice or rice noodles. Garnish with crushed peanuts and chopped cilantro.
Enjoy your flavorful, plant-based Thai-inspired dish!
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 60.7 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3433 mg | 73% | |
*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.
