Chicken Stir-Fry with Thai Peanut Sauce

Name: Chicken Stir-Fry with Thai Peanut Sauce
Total time: 55
Yield: 6
Ingredients: ⅔ cup creamy, low-salt peanut butter; 1 cup hot water, divided; ¼ cup brown sugar; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon red curry paste, or more to taste; ¼ cup canola oil, divided; 1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic, or more to taste; 1 cup broccoli florets; 1 large carrot, cut into thick strips; ½ cup halved green beans; ½ cup sliced zucchini; 1 small onion, sliced; ½ sweet red pepper, thinly sliced; 3 scallions, sliced; ½ cup unsalted, dry-roasted peanuts, divided; ½ cup chopped fresh cilantro, divided; 1 lime, cut into wedges; 1 pinch red pepper flakes, or to taste (Optional)

Recipe by Jeannette from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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⅔ cup creamy, low-salt peanut butter
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1 cup hot water, divided
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¼ cup brown sugar
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2 tablespoons low-sodium soy sauce
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2 tablespoons rice vinegar
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1 tablespoon red curry paste, or more to taste
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¼ cup canola oil, divided
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1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic, or more to taste
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1 cup broccoli florets

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1 large carrot, cut into thick strips
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½ cup halved green beans
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½ cup sliced zucchini
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1 small onion, sliced
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½ sweet red pepper, thinly sliced
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3 scallions, sliced
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½ cup unsalted, dry-roasted peanuts, divided
•

½ cup chopped fresh cilantro, divided
•

1 lime, cut into wedges
•

1 pinch red pepper flakes, or to taste (Optional)

Instructions

Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.