Thai Peanut Stir Fry Sauce with Chicken
Ingredients
The sauce
-
⅔
cup
creamy peanut butter
-
⅓
cup
water
-
¼
cup
brown sugar
-
3
tablespoons
reduced sodium soy sauce
-
1
tablespoon
fish sauce
-
3
tablespoons
red curry paste
-
2
tablespoons
rice vinegar
-
1
tablespoon
minced fresh ginger
-
4
teaspoons
red pepper flakes
The stir fry
-
4
tablespoons
extra-virgin olive oil
-
2
tablespoons
minced garlic
-
1
medium
onion, thinly sliced
-
12
ounces
boneless, skinless chicken breast
-
28
ounces
frozen mixed vegetables
-
10
ounces
fresh mushrooms, sliced
-
½
cup
unsalted dry roasted peanuts, chopped
-
½
cup
chopped fresh cilantro
-
for serving
prepared brown rice, quinoa, or whole wheat spaghetti
Instructions
- Whisk together the sauce ingredients until smooth and set aside.
- Heat olive oil in a wok or skillet, add onion and cook until fragrant.
- Add garlic and cook briefly, then add chicken and sauté until cooked through.
- Remove chicken and set aside, then add vegetables and mushrooms to the pan and sauté until tender-crisp.
- Return chicken to the pan, add the sauce and toss to coat, cooking until heated through.
- Stir in peanuts and cilantro, then serve over prepared grains.
Nutrition Facts (estimated)
Servings
6 servings
Calories
548
Total fat
33g
Total carbohydrates
42g
Total protein
29g
Sodium
20mg
Cholesterol
36mg
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