Bold Thai flavors with chicken, crunchy vegetables, and spicy peanut sauce for an easy, colorful dinner.
# Components:
→ Protein
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 2 medium carrots, julienned
05 - 5 oz sugar snap peas, trimmed
06 - 1 small red onion, thinly sliced
→ Peanut Sauce Base
07 - 1/3 cup creamy peanut butter
08 - 3 tbsp soy sauce (or tamari for gluten-free)
09 - 2 tbsp lime juice (approximately 1 lime)
10 - 2 tbsp honey or brown sugar
11 - 2 tbsp water
12 - 1 tbsp rice vinegar
13 - 1 tbsp toasted sesame oil
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1-2 tsp sriracha or chili garlic sauce (to taste)
→ Stir-Frying Medium
17 - 2 tbsp vegetable oil (e.g., sunflower, canola)
→ Garnish
18 - 2 tbsp roasted peanuts, chopped
19 - 2 spring onions, sliced
20 - Fresh cilantro leaves
21 - Lime wedges (optional)
# Preparation steps:
01 - In a small bowl, combine peanut butter, soy sauce, lime juice, honey, water, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Whisk until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for 4-5 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
03 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced red onion, bell peppers, julienned carrots, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
04 - Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce over the ingredients. Toss everything together to coat evenly. Continue to stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and adhere to the chicken and vegetables.
05 - Remove the stir-fry from heat. Serve immediately, garnished with chopped roasted peanuts, sliced spring onions, fresh cilantro leaves, and lime wedges if desired.
