Best Easy Thai Peanut Stir Fry Recipes

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EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE



Easy Thai Chicken Stir-Fry With Peanut Sauce image

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.

Provided by Debs Recipes

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
3 tablespoons chicken broth
1 (6 3/4 ounce) package thin rice noodles
8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
3 medium carrots, peeled and sliced on the diagonal
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
coarse-ground garlic salt
1 cup sliced mushrooms
green onion, thinly sliced
unsalted dry roasted peanuts, coarsely chopped

Steps:

  • 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.
  • FYI: At this point the thick peanut sauce makes a great dipping sauce!
  • Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
  • 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.
  • 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.
  • 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.
  • Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

THAI PEANUT STIR-FRY SAUCE - EASY



Thai Peanut Stir-Fry Sauce - Easy image

Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.

Provided by HotChaiLatte

Categories     Curries

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups coconut milk
1 1/2 teaspoons red curry paste (or more)
2 tablespoons soy sauce
3 tablespoons granulated sugar
6 tablespoons natural-style peanut butter
1/2 teaspoon kosher salt (optional)

Steps:

  • In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
  • Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
  • Or use sauce for dipping.

Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9

EASY THAI PEANUT STIR-FRY



EASY THAI PEANUT STIR-FRY image

Categories     Vegetable     Stir-Fry     Quick & Easy     High Fiber

Yield 4 Servings

Number Of Ingredients 12

3 chunk fresh ginger, peeled and grated or minced fine (baby ginger works best
5 cloves garlic, minced
2 large onions, sliced or chopped
1- 2 bags cole slaw (shredded cabbage)
1 bag shredded carrots
1 package sliced mushrooms
2 tablespoons sesame oil
1/4 cup chunky peanut butter
any other vegetables you like in stir-fry, e.g. chopped broccoli, snow peas
1 T sugar substitute(optional)
diced cooked chicken or fried tofu (optional)
chopped scallions

Steps:

  • Heat a little oil in a wok. Stir fry onions, garlic and ginger for a couple of minutes, until onions are soft. Add carrots, cook another 2-3 minutes, then mushrooms, cabbage last (it only takes a couple of minutes to soften slightly). Sprinkle on the vegan sugar, stir to dissolve. Add the peanut butter and rapidly stir around the wok to dissolve and spread evenly. garnish with scallions, serve plain or over brown rice or rice noodles. Tofu would raise the protein level, but the peanut butter should be enough. I dont know how many this serves because it made a wok-full of food that never quite made it to the dinner table -everyone kept helping themselves right from the wok! Should serve about 6 if served over rice. What makes this so convenient is using pre-cut veggies. But fresh ginger is what makes this so outrageous. More is better than less!

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