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In the realm of quick and flavorful dinners, the Thai Peanut Chicken Stir-Fry stands out as a vibrant and satisfying option that marries the rich culinary traditions of Thai cuisine with the practicality needed for busy weeknights. This dish is not only a treat for the taste buds but also a well-rounded meal that caters to the nutritional needs of the entire family. The combination of juicy chicken, crisp vegetables, and a luscious peanut sauce creates a harmonious blend of flavors and textures that is sure to please everyone at the table.

Thai Peanut Chicken Stir-Fry

Experience the vibrant flavors of Thailand with this quick and delicious Thai Peanut Chicken Stir-Fry. Perfect for busy weeknights, this meal combines juicy chicken thighs, colorful vegetables, and a rich peanut sauce for a satisfying dinner your whole family will love. Packed with protein and nutrients, it’s easy to make and can be customized for various dietary preferences. Discover a new favorite that brings the taste of Thai cuisine to your table!
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Ingredients
  

1 lb boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, grated

¼ cup peanut butter

¼ cup soy sauce

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sriracha (adjust for spice preference)

¼ cup crushed peanuts (for garnish)

2 green onions, sliced (for garnish)

Fresh cilantro, for garnish

Cooked jasmine rice or rice noodles (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix together the chicken with 1 tablespoon of soy sauce and let it marinate for at least 15 minutes.

    Prepare the Sauce: In a separate bowl, whisk together the peanut butter, remaining soy sauce, honey, rice vinegar, and sriracha until smooth. Set aside.

      Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes or until cooked through and slightly golden. Remove the chicken from the skillet and set aside.

        Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the bell peppers and snap peas, and stir-fry for an additional 3-4 minutes until the vegetables are just tender but still crisp.

          Combine and Serve: Return the cooked chicken to the skillet and pour the peanut sauce over the mixture. Toss everything together to coat well, cooking for an additional 2 minutes to heat through.

            Garnish and Serve: Serve the stir-fry over a bed of jasmine rice or rice noodles. Top with crushed peanuts, sliced green onions, and fresh cilantro.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4