Recipe: Thai Peanut Chicken Stir Fry - Shawano Stock Market


Recipe: Thai Peanut Chicken Stir Fry

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!


  • 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


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.


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