Ingredients with Measurements:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup snow peas
- 1/4 cup chopped peanuts
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes until smooth. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add red and green bell peppers, onion, and snow peas. Cook until vegetables are tender-crisp, about 5-7 minutes.
4. Add the cooked chicken back to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables and stir to combine.
5. Cook for an additional 2-3 minutes until the sauce is heated through and the vegetables are coated.
6. Serve hot, garnished with chopped peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 33g
Protein: 35g
Sodium: 1100mg
Sugar: 23g
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Snow peas can be substituted with snap peas or green beans.
- Peanut butter can be substituted with almond butter or sunflower seed butter.
Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Add a tablespoon of Sriracha sauce for extra heat.
- Use cashews or almonds instead of peanuts for a different flavor.
Tips and tricks:
- Cut the chicken into thin strips for faster cooking time.
- Make the peanut sauce ahead of time and store in the fridge for up to a week.
- Add a splash of water or chicken broth to the sauce if it's too thick.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with chopped peanuts sprinkled on top.
Garnishes:
Chopped peanuts, sliced green onions, or cilantro leaves.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth.
- If the vegetables are overcooked, add them to the skillet later in the cooking process.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Peanut sauce stir fry is a popular dish in Southeast Asian cuisine, particularly in Thailand and Indonesia.
Flavor profiles:
Savory, sweet, and nutty with a hint of heat.
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Thai