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    You are in: Home / Recipes / Easy Thai Chicken Stir-Fry With Peanut Sauce Recipe
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    Easy Thai Chicken Stir-Fry With Peanut Sauce

    Easy Thai Chicken Stir-Fry With Peanut Sauce. Photo by bonaldduck61

    1/1 Photo of Easy Thai Chicken Stir-Fry With Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    12 mins

    8 mins

    Deb's Recipes's Note:

    Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.

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    Units: US | Metric


    1. 1
      In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
    2. 2
      FYI: At this point the thick peanut sauce makes a great dipping sauce!
    3. 3
      Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
    4. 4
      Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
    5. 5
      Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
    6. 6
      Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
    7. 7
      Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

    Ratings & Reviews:

    • on May 26, 2014


      Tasty, but needs a little more variety. Baby corn, red peppers, something.... The sauce is amazing though. I substituted the peanut oil and sesame oil for olive oil (I was working on a budget).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2009


      Excellent! very easy to prepare and the sauce is delicious. Since I didn't have broccoli on hand, I substituted with frozen snow peas. All the flavors blended in so well together.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Thai Chicken Stir-Fry With Peanut Sauce

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.2
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 2.2 g
    Cholesterol 48.4 mg
    Sodium 427.0 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 3.3 g
    Sugars 6.6 g
    Protein 22.0 g

    The following items or measurements are not included:

    chili oil

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