By the way… I loooooove Thai food.
This is an awesome recipe that I found on the blog: The Law Student’s Wife
It’s really easy and you can make it with frozen vegetables (which is what I ended up doing). I actually adjusted the sauce quite a bit to suit my own tastes, but you should still check out the original recipe for a different take on the sauce!
I was soo excited to eat my leftovers the next day at work!
- ⅔ c. creamy peanut butter
- ⅓ cup water
- ¼ cup brown sugar
- 3 T soy sauce (use gluten free if necessary)
- ½ T fish sauce
- 2 T Sriracha
- 2 T rice vinegar
- 1 tsp minced ginger
- Stir Fry:
- 2 T olive oil, divided
- 2 T minced garlic
- 1 medium onion, sliced
- 1.5 lb. chicken breasts cut into small pieces (boneless, skinless)
- 1 bag frozen, mixed veggies (I used a peas and carrots mix)
- 10 oz. fresh, sliced mushrooms (or a veggie of choice)
- prepared brown rice, for serving
- ½ cup dry roasted peanuts, chopped
- chopped, fresh cilantro
- Whisk together the sauce ingredients and set aside.
- In a large skillet, heat 1 T olive oil and add the onion. Cook until it begins to soften (about 3 or 4 minutes).
- Add the garlic and the chicken pieces. Stir occasionally and saute until the chicken is fully cooked (5 to 7 minutes). Remove and set aside.
- Add the remaining olive oil to the pan along with all the vegetables and mushrooms. Saute until desired doneness (5-8 minutes).
- Mix the chicken sauce and vegetables together until evenly coated.
- Serve over rice and top with chopped peanuts and cilantro.