Easy Thai Chicken Peanut Curry Stir Fry
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Join Extension Agent Margie Mansure and “Food Fan” Eric Stafford for this 23-minute video as they cook up an easy and flavorful stir-fry
Thai Chicken Peanut Curry Stir Fry
- ½ cup creamy peanut butter
- ¼ cup water
- 3 tablespoons honey or maple syrup
- 2 tablespoons low sodium soy sauce
- 3 tablespoons Thai red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
Whisk together in a medium bowl and set aside.
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 pound boneless skinless chicken breasts or thighs cut into ½ inch pieces
- 6 cups vegetables of choice, ½” chopped
- ½ cup dry-roasted peanuts, roughly chopped
- ½ cup fresh cilantro, chopped
- Prepared rice for serving, preferably brown
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften.
- 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 the remaining 1 tablespoon oil, then the vegetables. Start with the veggies that take the longest to cook. Sauté until crisp-tender, 3 to 5 minutes.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.