Recipe of Peanut Butter Stir Fry Sauce Without Soy Sauce

Chicken Stir-Fry With Thai Peanut Sauce

This whole meal takes just minutes if you have already lets make this stir fry with chickpea flour tofu and peanut free peanut sauce!

Recipe Summary Chicken Stir-Fry With Thai Peanut Sauce

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Ingredients | Peanut Butter Stir Fry Sauce Without Soy Sauce

⅔ cup creamy, low-salt peanut butter

1 cup hot water, divided

¼ cup brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon red curry paste, or more to taste

¼ cup canola oil, divided

1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes

1 tablespoon minced fresh ginger

1 tablespoon minced garlic, or more to taste

1 cup broccoli florets

1 large carrot, cut into thick strips

½ cup halved green beans

½ cup sliced zucchini

1 small onion, sliced

½ sweet red pepper, thinly sliced

3 scallions, sliced

½ cup unsalted, dry-roasted peanuts, divided

½ cup chopped fresh cilantro, divided

1 lime, cut into wedges

1 pinch red pepper flakes, or to taste (Optional)

Directions

Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.

Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.

Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.

Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.

Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Use coconut oil in place of canola, if you prefer.

Info | Peanut Butter Stir Fry Sauce Without Soy Sauce

prep: 40 mins cook: 15 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Chicken Stir-Fry With Thai Peanut Sauce

World Cuisine Recipes, Asian, Thai,