Healthy Thai Peanut Stir Fry
This stir fry combines tender chicken, crispy vegetables, and a rich creamy peanut sauce with sweet and spicy notes, all ready in just over 30 minutes for a fast nutritious dinner.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet or wok large, for stir frying
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts sliced thin
- 2 tablespoons olive oil
- 3 cups shredded green cabbage
- 1 red bell pepper sliced
- ½ cup shredded carrots
- ⅓ cup chopped pecans
- 3 tablespoons natural peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- Salt and pepper to taste
- 2 green onions sliced, for garnish
Instructions
Instructions
- Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, red pepper flakes, and water until smooth. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining tablespoon olive oil to pan. Stir fry cabbage, bell pepper, and carrots for 5-6 minutes until just tender but still crisp.
- Return chicken to pan. Pour peanut sauce over ingredients and stir well to coat everything evenly.
- Add chopped pecans and cook 1-2 more minutes to warm through.
- Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.
Notes
Use pre-sliced chicken and shredded veggies to save prep time. Sauce can be made ahead and stored in fridge for up to 3 days.