Chicken Stir Fry with Creamy Peanut Sauce and Farm Vegetables
This simple dish is great all year round, and is at its best when you make it with whatever vegetables are fresh and local.
Chicken Stir Fry with Creamey Peanut Sauce and Farm Vegetables
5 from 1 vote
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Course: Dinner
Cuisine: Asian
Keyword: Chicken, Dairy Free, Gluten-Free, Stir Fry
Servings: 4
Calories: 482kcal
Author: Adapted From Melissa Clark

Ingredients

  • ½ cup peanut butter (creamy or crunchy, preferably without added sugar )
  • 1 ⅓ tablespoon sesame oil
  • 1 ½ tablespoons rice vinegar (divided, plus more for serving)
  • 2 teaspoons brown sugar (light or dark)
  • 2 garlic cloves (peeled and minced)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 2 teaspoons tamari (or soy sauce)
  • 1 teaspoon fish sauce
  • 1 ½ pounds chicken thighs (or chicken breasts, boneless and skinless)
  • ¾ teaspoon salt
  • 3 tablespoons safflower oil (divided, or other neutral oil, such as avocado, grassed, or canola)
  • 1 zucchini (cut in half length-wise, then thinly sliced)
  • 1 red pepper (seeded and thinly sliced)
  • 4 scallions (sliced into 3-inch lengths )
  • 5 basil leaves (sliced, for serving)

Instructions

  • In a medium bowl, stir together the peanut butter, sesameoil, 1 tablespoon of the vinegar, the brown sugar, garlic, ginger, tamari, fishsauce, and enough water to reach a sauce-like consistency (anywhere from approximately¼ cup to ½ cup, depending on the density of the peanut butter peanut)
  • In a separate medium bowl, toss the chicken with the salt
  • Heat a large skillet or wok over a medium-high heat. When it’shot, add 2 tablespoons of the oil. Carefully add the chicken and cook, stirringas needed, until the chicken is no longer pink and just cooked through, 3 to 5minutes. Immediately transfer it to a clean bowl
  • Add the remaining tablespoon of neutral oil to theskillet, then add in the red pepper and zucchini. Cook for 1 minute, then stirin the scallions Cook for one more minute
  • Reduce the heat to medium, and add the remaining ½tablespoon of vinegar. Return the chicken to the skillet and add the peanutbutter mixture. Toss to coat everything with the sauce. Taste and add a littlemore salt, or sesame oil, if needed
  • Serve immediately over rice, with basil on top, and with more vinegar on the side for drizzling

Notes

Serve over rice, quinoa, or rice noodles
Nutrition Facts
Chicken Stir Fry with Creamy Peanut Sauce and Farm Vegetables
Serving Size
 
4 g
Amount per Serving
Calories
482
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
19
g
Cholesterol
 
97
mg
32
%
Sodium
 
959
mg
42
%
Potassium
 
681
mg
19
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
1200
IU
24
%
Vitamin C
 
50
mg
61
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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