Peanut Butter Chicken Thai (Print-Friendly Version)
Juicy chicken with veggies in a Thai-style peanut sauce, ready in 30 minutes for easy lunch or dinner.
# Ingredients You’ll Need:
01 -
1 tablespoon olive oil
02 -
1 pound chicken breast, cut into 1-inch bite-size pieces
03 -
4 cups broccoli florets (275 grams)
04 -
2 cups julienned red bell peppers (220 grams)
05 -
2 cups julienned carrots (185 grams)
06 -
3/4 cup peanut sauce
07 -
salt and pepper, to taste
08 -
for serving: rice, cauliflower rice, quinoa, noodles
09 -
for toppings: cilantro, peanuts, sesame seeds, lime juice
# How to Make It:
01 -
Prepare the peanut sauce, adjust for taste, and set aside.
02 -
Heat oil in a large skillet over medium-low to medium heat. Add chicken with salt and pepper, sauté for 5-7 minutes, stirring occasionally until browned. Remove from the pan and set aside.
03 -
In the same skillet containing remaining chicken juices, add broccoli, carrots, and salt and pepper. Cook for 2-3 minutes, stirring occasionally. Add julienned red bell peppers and sauté for an additional 5-7 minutes. Reduce the heat to low.
04 -
Return the cooked chicken and its juices to the skillet. Add the peanut sauce and stir until combined. Warm through for about 1 minute.
05 -
Top with optional toppings such as cilantro, peanuts, sesame seeds, or lime juice, and serve with sides of choice.