A savory and colorful Thai Peanut Chicken Stir Fry combines tender chicken pieces with vibrant bell peppers, crisp snap peas, and sweet carrots, all enveloped in a rich, creamy peanut sauce. Served over fragrant jasmine rice, it makes for a satisfying and flavorful meal that captures the essence of Thai cuisine.
This dish brings together the aromatic and distinct flavors of Thai cuisine, inspired by street food in Thailand that is both quick to prepare and deliciously satisfying.
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas, trimmed
1 cup carrots, julienned
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
2 cups cooked jasmine rice
Salt and pepper to taste
2 tbsp chopped peanuts for garnish
2 tbsp chopped cilantro for garnish
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sauté until cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell peppers, snap peas, and carrots. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, and garlic until smooth. If you like extra heat, add red pepper flakes to taste.
4. Return the chicken to the skillet along with the peanut sauce. Stir everything to combine and heat through for another 2-3 minutes.
5. Serve the stir fry over a bed of cooked jasmine rice. Garnish with chopped peanuts and cilantro before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until heated through, or microwave on high for 1-2 minutes.
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