Thai Peanut Chicken Stir-Fry
This Thai peanut chicken stir-fry is a quick and flavorful dish combining tender chicken, crisp veggies, and a creamy peanut sauce. Perfect for busy weeknights, it’s customizable for any diet!
Equipment
- Large skillet or wok
- Small bowl
- Whisk
Ingredients
- 8 ounces uncooked thick rice noodles
- 1/3 cup water
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup peanut butter
- 4 1/2 teaspoons brown sugar
- 1 tablespoon lemon juice
- 2 garlic cloves minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons canola oil divided
- 1 pound boneless skinless chicken breasts cut into 1/2-inch strips
- 1 bunch broccoli cut into florets
- 1/2 cup shredded carrot
- Optional: sesame seeds for topping
Instructions
- Cook the rice noodles according to package instructions. Set aside once drained.
- In a small bowl, whisk together the water, soy sauce, peanut butter, brown sugar, lemon juice, minced garlic, and crushed red pepper flakes. Set this sauce aside.
- Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 3-4 minutes, or until no longer pink. Remove from the pan and set aside.
- In the same pan, add the remaining oil and stir-fry the broccoli florets and shredded carrots for 4-6 minutes, or until tender-crisp.
- Pour the soy sauce mixture into the skillet, bringing it to a boil. Cook and stir for 1-2 minutes until the sauce thickens.
- Return the cooked chicken to the pan and toss to coat. Add the drained rice noodles and stir everything together to ensure even distribution of the sauce.
- If desired, sprinkle sesame seeds on top for extra flavor and texture. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.