Savory Thai Chicken Stir-Fry with Creamy Peanut Sauce
Indulge in this delightful Savory Thai Chicken Stir-Fry, where tender bites of chicken breast meet a colorful medley of vibrant vegetables, all enveloped in a rich and creamy peanut sauce. This one-dish wonder features fresh rice noodles, crisp broccoli, sweet carrots, and earthy mushrooms, creating a perfect harmony of flavors and textures. Ideal for a quick weeknight dinner or an impressive meal for guests, this stir-fry is both nourishing and satisfying. It's an easy-to-make recipe that brings the taste of Thailand to your kitchen in under 30 minutes, ensuring delightful mealtime moments with every bite.
N/A
Servings
700
Calories
17
Ingredients
Ingredients
low sodium soy sauce
2 tablespoons (none)
brown sugar
1 1/2 tablespoons (none)
creamy peanut butter
1/4 cup (none)
ground ginger
1/2 teaspoon (or 1 teaspoon finely minced fresh ginger)
sesame oil
2 teaspoons (one for sauce, one for cooking)
asian chili oil
1 teaspoon (none)
rice vinegar
1 tablespoon (none)
chicken broth
3 tablespoons (none)
thin rice noodles
6 3/4 ounces (soaked and drained)
frozen broccoli cuts
8 ounces (thawed)
carrots
3 medium (peeled and sliced on the diagonal)
peanut oil or vegetable oil
1 tablespoon (none)
boneless skinless chicken breast
1 pound (cut into bite-sized pieces)
coarse-ground garlic salt
to taste (none)
sliced mushrooms
1 cup (cleaned and sliced)
green onion
to taste (thinly sliced)
unsalted dry roasted peanuts
to taste (coarsely chopped)
Instructions
1
In a microwave-safe bowl, combine soy sauce and brown sugar, whisking until the sugar is dissolved. Gradually stir in creamy peanut butter until smooth. Incorporate ground ginger, sesame oil, chili oil, and rice vinegar, mixing well to create a unified sauce.
2
For a versatile addition, note that at this stage, the thick peanut sauce doubles as a great dipping sauce!
3
Stir in chicken broth to the peanut sauce mixture, then microwave on high for about 45 seconds, or until it’s just bubbly around the edges. Stir to combine, and set aside.
4
In a large saucepan, bring 5-6 cups of water to a boil. Remove from heat, add rice noodles, and allow to soak for 3-5 minutes or until cooked but slightly firm. Rinse under cold water, drain, and set aside. If necessary, cut long noodles into manageable lengths.
5
Prepare the vegetables: peel and slice carrots diagonally into 1/8-inch thick pieces. Briefly par boil or steam carrot slices and frozen broccoli for about 3 minutes or until the broccoli is thawed and carrots are barely tender. Rinse under cold water to halt the cooking process, then trim any oversized broccoli pieces.
6
Heat peanut oil and sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken pieces, sautéing for about 1.5 minutes until they’re just underdone. Incorporate the mushrooms, carrots, and broccoli, and sauté for an additional 1.5 minutes.
7
Once the chicken is nearly cooked through, pour in the peanut sauce, tossing everything together for about 30 seconds until the chicken and vegetables are well-coated. Add the cooked rice noodles to the skillet, mixing thoroughly and heating for another minute.
8
Serve immediately on plates, garnished with thinly sliced green onions and coarsely chopped unsalted dry roasted peanuts for an extra crunch.
Nutrition Information
36g
Fat
72g
Carbs
34g
Protein
6.7g
Fiber
5.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Thai Chicken Stir-Fry?
It is a one-dish meal featuring tender chicken breast, rice noodles, and a variety of vegetables including broccoli, carrots, and mushrooms, all tossed in a creamy peanut sauce.
How long does it take to prepare this Thai chicken stir-fry?
This recipe is designed to be quick and easy, taking under 30 minutes to complete.
What are the ingredients in the creamy peanut sauce?
The sauce is made from low sodium soy sauce, brown sugar, creamy peanut butter, ground ginger, sesame oil, asian chili oil, rice vinegar, and chicken broth.
Can I use fresh ginger instead of ground ginger?
Yes, you can substitute the 1/2 teaspoon of ground ginger with 1 teaspoon of finely minced fresh ginger.
How do I prepare the rice noodles for this recipe?
Bring 5-6 cups of water to a boil, remove from heat, add the noodles, and soak for 3-5 minutes until firm. Rinse under cold water and drain before using.
What vegetables are included in this stir-fry?
The recipe includes frozen broccoli cuts, medium carrots, and sliced mushrooms.
Can I use a different oil if I don't have peanut oil?
Yes, vegetable oil can be used as a substitute for peanut oil when sautéing the chicken and vegetables.
How should the carrots be prepared?
The carrots should be peeled and sliced diagonally into 1/8-inch thick pieces.
Should the broccoli and carrots be cooked before stir-frying?
Yes, the recipe recommends par-boiling or steaming the carrot slices and frozen broccoli for about 3 minutes until barely tender.
How is the chicken prepared for this dish?
Use one pound of boneless skinless chicken breast and cut it into bite-sized pieces before cooking.
Can the peanut sauce be used for anything else?
Yes, before adding the chicken broth and microwaving, the thick peanut sauce mixture serves as an excellent dipping sauce.
How many calories are in one serving of this stir-fry?
One serving contains approximately 700 calories.
What is the protein content of this recipe?
This dish provides 34g of protein per serving.
Does this recipe contain fiber?
Yes, there are 6.7g of fiber per serving.
What garnishes are recommended for the final dish?
The dish is best served garnished with thinly sliced green onions and coarsely chopped unsalted dry roasted peanuts.
Is this recipe considered healthy?
Yes, it is tagged as a healthy meal because it incorporates lean chicken breast and a variety of fresh vegetables.
What is the carbohydrate count for this meal?
There are 72g of carbohydrates per serving.
How much fat is in this Savory Thai Chicken Stir-Fry?
There are 36g of fat per serving.
How do you heat the peanut sauce?
After adding chicken broth, microwave the sauce on high for about 45 seconds or until it is just bubbly around the edges.
What type of peanut butter should I use?
The recipe calls specifically for 1/4 cup of creamy peanut butter.
What type of noodles are used in this recipe?
The recipe uses 6 3/4 ounces of thin rice noodles.
Is there any sugar in the sauce?
The sauce uses 1 1/2 tablespoons of brown sugar, contributing to a total of 5.3g of sugar per serving.
How long should I sauté the chicken?
Sauté the chicken pieces for about 1.5 minutes until they are just underdone, then continue cooking with the vegetables.
What equipment is best for cooking the stir-fry?
A large nonstick skillet or a wok is recommended for heating the oil and cooking the ingredients.
What should I do if the rice noodles are too long after soaking?
You can cut the long noodles into more manageable lengths before adding them to the skillet.
How do I ensure the chicken is well-coated in sauce?
Pour the heated peanut sauce into the skillet once the chicken is nearly cooked and toss everything together for about 30 seconds.
What kind of soy sauce is used?
The recipe specifies 2 tablespoons of low sodium soy sauce.
Is there any spicy heat in this dish?
Yes, the addition of 1 teaspoon of asian chili oil provides a touch of heat to the peanut sauce.
How do I stop the carrots and broccoli from overcooking?
After par-boiling or steaming, rinse the vegetables under cold water to halt the cooking process.
What provides the acid balance in the peanut sauce?
One tablespoon of rice vinegar is used to balance the flavors in the sauce.