With beach vacations being discussed, it has become officially time to kick some new year healthy eating up a notch (or three). This can be a challenge as one of my favorite ways to de-stress from the week is coming home on Friday nights, crack a bottle of vino, and have my way around the kitchen. Now on team healthy, my zucchini pizza has become a bit overworked. I needed a new fun, healthy dish that warrants my coveted Friday night meal.
That’s how I found this amazeballs Thai peanut chicken stir fry.
Disclaimer: this stir fry recipe called to be served over sweet potato “noodles.” Have you ever tried to spiralize a sweet potato? It’s hard AF. Don’t bother. You’ll see a few sweet potato shreds in my photos, but I ultimately ended up serving it over Chrissy Teigan’s sweet and salty jasmine rice – always worthy of Friday nights and overall, great life decision.
Thai Peanut Chicken Stir Fry
For the sauce:
- 2 T. peanut butter
- 3 T. chicken broth
- 1.5 T. soy sauce
- 1/2 T. rice vinegar
- 1 tsp. chili garlic sauce (next to the Siracha in the store)
- 1 tsp. sesame oil
- 1/4 tsp. ground ginger
- 1 clove garlic, minced
- Whisk all ingredients together. Set aside.
Note: this doesn’t seem like a ton of sauce, but I assure you, it’s plenty unless you like it REALLY saucy, and who am I to blame you…it is almost valentine’s day.
For the stir fry:
- 1 pound (or so) of chicken breast tenderloins
- 2 T. olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 broccoli crowns, cut into bite sized pieces
- Any other veggies you feel like
- 1/4-1/2 c. water
For the topping
- Chopped scallions
- Roughly chopped peanuts
- Heat the olive oil over medium-high heat in a cast-iron skillet. Add the chicken and sprinkle with salt and pepper.
- Cook chicken through, then remove and allow to cool.
- With the same skillet (do not clean), reduce heat to medium. Add onion and saute for about three minutes. Add garlic and saute for another three minutes.
- Add broccoli and any other veggies to the skillet. Salt and pepper veggies. Saute about 5 minutes.
- While this is happening, chop your cooled chicken into bite sized pieces.
- Add 1/4 cup of water to the skillet and saute another 3-5 minutes, until broccoli is the crunchiness that you’d like to eat it. Slowly add additional water if veggies begin to burn.
- In a small pan over medium-low heat, whisk 2 eggs and a tablespoon of water. Allow to cook, then break up with spatula.
- Return chicken to the pan with vegetables and mix everything together.
- Pour peanut sauce over everything and toss to coat.
- Add scrambled eggs to the mixture.
- Serve chicken over rice. Top with peanuts and scallions.
Don’t worry, ya’ll! The sweet and salty rice recipe is coming this weekend when I make it all again. This is THAT good!