Thai Peanut Chicken Stir Fry
The kids are back to school and we’re looking for EASY, DELICIOUS and QUICK family meals to make during the school nights. Look no further – this YUMMY stir fry tastes like you’ve been cooking all day when really it cooks in less than 30 minutes! A family favorite!
Ingredients
- For the sauce
- 1/2 cup creamy peanut butter
- 3 Tbsp water
- 3 Tbsp Bumbleberry Farms Raw Honey
- 2 Tbsp soy sauce
- 3 Tbsp Thai red curry paste
- 2 Tbsp Stock Market Honey-Ginger White Balsamic Vinegar
- 1 Tbsp minced fresh ginger
- 2 cloves garlic, minced
- 2 tsp red pepper flakes
- For the stir fry
- 2 Tbsp Stock Market Sesame Seed Oil, divided
- 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil, divided
- 1 medium yellow onion, thinly sliced
- 1 lb boneless, skinless chicken breasts cut into 1/2 in pieces
- 2 cups fresh broccoli florets
- 1 cup baby bella mushrooms, quartered
- 1 cup sugar snap peas
- 1 cup red bell pepper, thinly sliced
- 1 cup napa cabbage
- 1/2 cup dry-roasted peanuts, roughly crushed
- 1/2 cup chopped fresh cilantro
- 4 cups Jasmine rice, cooked
Directions
In a medium bowl, whisk together all of the sauce ingredients (peanut butter, water, Bumbleberry Farms raw honey, soy sauce, red curry paste, Honey-Ginger White Balsamic Vinegar, ginger, garlic, and red pepper flakes until smooth; set aside.
In a large wok, heat 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and slightly tender (about 3 minutes). Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear (about 4 minutes). Remove the chicken and onion from the skillet and set aside.
Add another 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil to the wok, then the mixed vegetables. Sauté until the vegetables are tender yet still slightly crisp (about 3 to 5 minutes).
Return the chicken and onion to the skillet. Add the prepared peanut sauce; fold to coat evenly and cook until heated through (about 2 minutes). Stir in the peanuts and fresh cilantro. Serve hot over Jasmine rice, topped with additional chopped peanuts and cilantro as desired.
Enjoy!
