Chicken Stir Fry with Thai Peanut Sauce

Ingredients

• Peanut butter

  Smooth style, without salt

  ⅔ cup or 172g

• Brown sugar

  ¼ cup packed or 55g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Curry paste

  3 tbsp or 45g

• Rice wine vinegar

  2 tbsp or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Crushed red pepper flakes

  4 tsp or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  2 tbsp or 17g

• Onions

  Raw

  1 medium or 110g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  12 oz or 340g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peanuts Dry Roasted Lightly Salted

  Planters

  39 pieces or 28g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside. In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside. Add remaining 2 tablespoons olive oil to pan. Add vegetables and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected. Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro. Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.

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