Chicken Stir-Fry with Thai Peanut Sauce
Description
This scratch-made Thai peanut sauce recipe is a thick, rich, spicy sauce for chicken stir-fry, broccoli, green beans, zucchini, and red bell pepper.
Ingredients
•
1 cup hot water, divided
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2/3 cup creamy, low-salt peanut butter
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1/4 cup brown sugar
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2 tablespoons low-sodium soy sauce
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2 tablespoons rice vinegar
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1 tablespoon red curry paste, or more to taste
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1/4 cup canola oil, divided
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1 1/2 pounds boneless chicken breasts, cut into 1/2-inch cubes
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic, or more to taste
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1 cup broccoli florets
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1 large carrot, cut into thick strips
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1/2 cup halved green beans
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1 small onion, sliced
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1/2 cup sliced zucchini
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1/2 sweet red pepper, thinly sliced
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3 scallions, sliced
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1/2 cup unsalted, dry-roasted peanuts, divided
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1/2 cup chopped fresh cilantro, divided
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1 lime, cut into wedges
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1 pinch red pepper flakes, or to taste
Directions
1
Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2
Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3
Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4
Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5
Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6
Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.