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Chicken Stir Fry with Thai Peanut Sauce 0

Chicken Stir Fry with Thai Peanut Sauce

Chicken Stir Fry with Thai Peanut Sauce

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!

Chicken Stir Fry with Thai Peanut Sauce

I was soo excited to eat my leftovers the next day at work! :)

Chicken Stir Fry with Thai Peanut Sauce

 

Chicken Stir Fry with Thai Peanut Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Sauce:
  • 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
  • Topping:
  • ½ cup dry roasted peanuts, chopped
  • chopped, fresh cilantro
Instructions
  1. Whisk together the sauce ingredients and set aside.
  2. In a large skillet, heat 1 T olive oil and add the onion. Cook until it begins to soften (about 3 or 4 minutes).
  3. 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.
  4. Add the remaining olive oil to the pan along with all the vegetables and mushrooms. Saute until desired doneness (5-8 minutes).
  5. Mix the chicken sauce and vegetables together until evenly coated.
  6. Serve over rice and top with chopped peanuts and cilantro.

 

 

 

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