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- 1 pound boneless, skinless chicken breasts, thinly sliced into strips - 2 tablespoons vegetable oil - 1 bell pepper (any color), cut into thin slices - 1 medium onion, sliced into thin wedges - 2 cups fresh broccoli florets - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1/4 cup creamy peanut butter - 1/4 cup low-sodium soy sauce - 1 tablespoon freshly squeezed lime juice - 1 tablespoon honey - 1 teaspoon red chili flakes (adjust based on your heat preference) The main ingredients create a balance of protein, crunch, and flavor. The chicken gives your dish a hearty base. It cooks quickly and soaks up the sauce well. Fresh veggies like bell peppers and broccoli add color and nutrients. Garlic and ginger boost the flavor profile, making every bite exciting. - 1/4 cup sliced green onions (for garnish) - Chopped roasted peanuts (for garnish) Garnishes make your dish pop. Green onions add a fresh taste and a nice crunch. Roasted peanuts provide a delightful texture and enhance the peanut flavor. - Jasmine rice - Rice noodles Serving Thai Peanut Chicken Stir-Fry over jasmine rice or rice noodles makes it a complete meal. The rice absorbs the sauce, while noodles offer a fun twist. Pairing these sides elevates the experience and makes your dinner feel special. You can find the full recipe for this tasty dish to start cooking today! To make your Thai Peanut Chicken Stir-Fry perfect, start with the chicken. Use boneless, skinless chicken breasts. Slice them into thin strips for quick cooking. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Stir-fry it for about 5-7 minutes. Look for golden brown color and ensure it is fully cooked. Once done, take the chicken out and set it aside. This keeps it juicy and prevents overcooking. Next, let’s sauté the veggies. In the same skillet, toss in sliced onion, bell pepper, and broccoli florets. Stir-fry them for around 4-5 minutes. You want them tender but still crisp. This keeps the flavors bright and fresh. After that, add minced garlic and grated ginger. Cook these for about 1 minute. When you smell their aroma, you’ll know they are ready. While the veggies cook, it’s time to make the peanut sauce. In a small bowl, mix creamy peanut butter, low-sodium soy sauce, lime juice, honey, and red chili flakes. Use a whisk to combine the ingredients until smooth. This sauce brings all the flavors together. Once mixed well, you can pour it over the chicken and veggies later. For full details and timing, check the Full Recipe. To get the right spice level in your Thai Peanut Chicken Stir-Fry, use red chili flakes. Start with one teaspoon. If you like it spicier, add more. Taste your dish as you cook. This way, you can adjust it to fit your taste. Remember, a little heat can enhance the flavors. For stir-frying, I recommend using a large skillet or wok. A non-stick pan works well, too. A wide base helps food cook quickly and evenly. Look for a pan with a flat bottom to ensure good heat contact. This helps get that nice sear on your chicken and veggies. Prep your ingredients before you start cooking. Slice the chicken, chop the veggies, and measure the sauce ingredients ahead of time. This makes cooking smooth and fast. You can even do this the night before. Keep everything in the fridge. This way, when you are ready to cook, you save time and stress. For veggies, try to cut them into similar sizes. This helps them cook at the same rate. {{image_4}} If you want to switch up the protein, you have great options. Tofu is a fantastic choice for a vegetarian twist. It soaks up the sauce well and adds a nice texture. Shrimp is another tasty alternative. It cooks quickly and adds a seafood flair. You can also use beef if you prefer a heartier dish. Just slice it thin and cook it until it’s tender. You can play with the vegetables to change the flavor. Instead of broccoli, try snap peas for a sweet crunch. Carrots add a pop of color and sweetness. Bell peppers are great too; use different colors for visual appeal. Zucchini can make the dish lighter and is easy to cook. Feel free to mix and match your favorites! For a low-fat version, you can use light peanut butter. It has less fat but still tastes great. If you want a vegan option, substitute honey with maple syrup. You can also use tamari instead of soy sauce for a gluten-free option. These changes keep the flavor while catering to different diets. Check out the Full Recipe for the perfect balance of flavors! To keep your Thai Peanut Chicken Stir-Fry fresh, store leftovers in airtight containers. Glass containers are great as they don’t hold odors and keep the food fresh. If you use plastic, ensure it’s BPA-free. Divide the stir-fry into single servings for easy reheating later. When reheating, the best method is using the stove. Heat a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir gently to keep the chicken and veggies tender. You can also use a microwave, but stir halfway through to heat evenly. If you want to freeze, let the stir-fry cool first. Place it in freezer-safe containers. Make sure to leave some space for expansion. To enjoy later, thaw in the fridge overnight. Reheat in a skillet for the best texture. This method keeps your meal tasty and fresh. For the Full Recipe, visit the main article. You can make your stir-fry spicier by adding more red chili flakes. Start with 1 teaspoon and adjust to your taste. You can also add fresh sliced chili peppers. Thai bird’s eye chilies work well. Another option is to drizzle some sriracha sauce before serving. Just remember, a little heat goes a long way! Yes, you can use crunchy peanut butter! This swap adds a nice texture to your dish. The chunks of peanuts give a delightful crunch. If you choose crunchy, make sure to mix it well into the sauce. This helps it blend better with the other ingredients. Just remember, the creamy version creates a smoother sauce. Definitely! Thai Peanut Chicken Stir-Fry is great for meal prep. To prepare in advance, cook the chicken and veggies, then store them in airtight containers. Keep the sauce separate until you are ready to eat. This helps keep everything fresh and tasty. When you're ready, just heat it up and mix in the sauce. Enjoy your meal without the fuss! For more detailed steps, check the Full Recipe. This blog post explored making a delicious Thai Peanut Chicken Stir-Fry. We covered key ingredients, from chicken and veggies to peanut sauce. You learned step-by-step cooking techniques for stir-frying chicken and sautéing vegetables. I shared tips to enhance flavor, suggested variations, and explained storage methods. By trying this recipe, you can enjoy a quick meal packed with flavor. Don’t hesitate to experiment with ingredients or spices to make it your own. Happy cooking!

Thai Peanut Chicken Stir-Fry

Elevate your dinner game with this flavorful Thai Peanut Chicken Stir-Fry! Packed with tender chicken, colorful veggies, and a creamy peanut sauce, this quick recipe is perfect for busy weeknights. In just 25 minutes, you can whip up a delicious meal that your family will love. Click through to explore this mouthwatering recipe and get ready to impress at the dinner table!
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Ingredients
  

1 pound boneless, skinless chicken breasts, thinly sliced into strips

2 tablespoons vegetable oil

1 bell pepper (any color), cut into thin slices

1 medium onion, sliced into thin wedges

2 cups fresh broccoli florets

2 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon honey

1 teaspoon red chili flakes (adjust based on your heat preference)

1/4 cup sliced green onions (for garnish)

Chopped roasted peanuts (for garnish)

Instructions
 

Begin by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced chicken strips. Stir-fry the chicken for about 5-7 minutes, or until it turns fully cooked and golden brown in color. Once cooked, remove the chicken from the skillet and set it aside on a plate.

    In the same skillet, add the sliced onion, bell pepper, and broccoli florets. Stir-fry these vegetables for approximately 4-5 minutes until they become tender yet still crisp.

      Next, introduce the minced garlic and grated ginger into the skillet. Stir them in, cooking for about 1 minute, or until they release their aromatic fragrance.

        While the vegetables are sautéing, prepare the sauce. In a separate small bowl, combine the peanut butter, soy sauce, lime juice, honey, and red chili flakes. Whisk the mixture together until it forms a smooth and creamy sauce.

          Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over everything, and toss the mixture well to ensure that the chicken and vegetables are evenly coated in the sauce. Continue to stir-fry for an additional 2-3 minutes until everything is heated through.

            Once finished, remove the skillet from heat. Garnish your Thai Peanut Chicken Stir-Fry with sliced green onions and a sprinkle of chopped roasted peanuts for added texture and flavor.

              - Presentation Tips: Serve the stir-fry over a bed of steamed jasmine rice or rice noodles to soak up the delicious sauce. For a vibrant touch, add a lime wedge on the side.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4