This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Ingredients
- 2/3 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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Cook’s Note:
Use coconut oil in place of canola, if you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 527 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat5g | 23% |
Cholesterol65mg | 22% |
Sodium308mg | 13% |
Total Carbohydrate26g | 10% |
Dietary Fiber5g | 19% |
Total Sugars14g | |
Protein36g | |
Vitamin C38mg | 188% |
Calcium78mg | 6% |
Iron3mg | 14% |
Potassium732mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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