Ingredients for Easy Thai Chicken Stir Fry With Peanut Sauce
- Low Sodium Soy Sauce
- Brown Sugar
- Creamy Peanut Butter
- Ground Ginger
- Sesame Oil
- Chili Oil
- Rice Vinegar
- Chicken Broth
- 8 oz dried rice noodles
- Frozen Broccoli Cuts
- Carrots
- Peanut Oil
- Boneless Skinless Chicken Breast
- Garlic Salt
- Sliced Mushrooms
- Green Onion
- Unsalted Dry Roasted Peanuts
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How to Make Easy Thai Chicken Stir Fry With Peanut Sauce
- Cook rice noodles according to package directions. Set aside.
- While noodles cook, heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
- Add remaining 1 tablespoon of oil to the wok. Add bell pepper, onion, and carrots; stir-fry for 3-5 minutes, until slightly softened.
- In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, and sriracha (or to taste).
- Pour peanut sauce over vegetables in the wok. Stir to combine and cook for 1-2 minutes, until sauce thickens slightly.
- Add cooked chicken and noodles to the wok. Toss to coat everything evenly in the peanut sauce.
- Serve immediately, garnished with chopped peanuts and green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
26g
Fat
11g
Carbs
12g
