Thai Peanut Chicken

This recipe for Thai peanut chicken is a quick and easy stir fry with seared chicken and colorful vegetables, all tossed in a homemade peanut sauce. Serve it with a side of rice for a complete meal that's ready in less than 30 minutes!

Course Dinner, Main Course

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 403kcal

Author Sara Welch

Ingredients

1 1/4 pound chicken breast , cut into 2 inch pieces
1 tablespoon vegetable oil
salt and pepper to taste
1 cup thinly sliced carrots
4 baby bok choy , cut into quarters
2 teaspoons minced fresh ginger
1/2 teaspoon minced fresh garlic
1/3 cup creamy peanut butter
2 teaspoons fresh lime juice
1 teaspoon packed brown sugar
2 tablespoons soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped salted peanuts
For serving: steamed rice (optional)

Instructions

Heat 1 teaspoon of oil in a pan over medium high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften.
Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.
Wipe out the pan with a paper towel.
Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.
While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired.
Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve.

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