Description
A delicious and easy-to-make Thai Peanut Chicken dish that combines savory and nutty flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup diced carrots
- 3 green onions (chopped)
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey or maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Chopped peanuts (for garnish)
- Fresh cilantro (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- Begin by cutting the chicken into bite-sized pieces. Pat them dry with a paper towel.
- Heat the vegetable oil in a large skillet over medium-high heat and add the chicken pieces. Sprinkle lightly with salt and pepper. Cook until fully cooked, about 5-7 minutes.
- Prepare the peanut sauce by combining peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes in a mixing bowl. Whisk until smooth.
- Once the chicken is cooked through, toss in the bell pepper, broccoli, snow peas, and carrots. Stir-fry for about 5 minutes.
- Pour the peanut sauce over the chicken and vegetables. Mix well and cook for an additional 2-3 minutes.
- Remove from heat, garnish with chopped peanuts and fresh cilantro, and serve over rice or quinoa.
Notes
For a vegetarian option, substitute chicken with tofu or chickpeas. Feel free to modify the recipe to suit dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 11g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg