Fab Everyday

Thai-Style Coconut Peanut Chicken Stir Fry

This Thai-inspired stir fry has a creamy peanut butter and coconut sauce with just the right amount of spice. It is delicious served with either rice or noodles.

CourseMain Dish
CuisineThai

Servings

Ingredients

1/2cup creamy peanut butter
1can light coconut milk
1/4cup chicken broth
2tablespoons soy sauce
1tablespoon brown sugar
1/2teaspoon salt
1/2teaspoon dried basil
1tablespoon vegetable oil
1pound boneless, skinless chicken breastcut into strips
Zest of 1 lime
1teaspoon grated fresh ginger
2cloves garlicminced
1 jalapeno pepperseeded and minced
2cups snow peas
1 red bell peppercut into thin strips
1cup bean sprouts
1/2cup chopped peanuts
1/4cup chopped cilantro

Instructions

Mix peanut butter, coconut milk, chicken broth, soy sauce, brown sugar, salt, and basil in a mixing bowl with a whisk until smooth. Set aside.
Heat vegetable oil in a wok or deep skillet over high heat. Stir fry chicken until no longer pink in the center, about 8 minutes.
Add lime zest, ginger, garlic, and jalapeno to the pan and stir fry for one minute.
Add the coconut peanut butter mixture to the pan along with the snow peas, bell pepper, and bean sprouts and stir well.
When the sauce begins to bubble, reduce heat to a simmer. Simmer for about 4 minutes (vegetables should be cooked but still a little crisp).
Serve over rice or noodles, and top with chopped peanuts and cilantro.