Easy Thai Chicken Stir Fry
We’ve discussed at length how I feel about peanut butter, so I won’t repeat myself for the billionth time.
But Thai food? How have I never gotten around to talking about Thai food?!
Because this chick diiiies for Thai food.
<cue dramatic soap opera music>
Thai is a diverse cuisine, so trust that I know I’m kinda pigeon holing it into just my favorite dishes. But for me, Thai food is all about spice, peanut butter, garlic, and caaarbs. My staple order is Summer rolls with hoisin sauce + Chicken Pad Thai with a side of sweet chili, and if you’ve never had this combo before please address that immediately – You’ll seriously wonder how you ever lived without it.
Clearly this barely scratches the surface of everything Thai has to offer, but I can’t help myself. You guys do this too, right? You browse the menu of your favorite takeout place vowing to try something “new”, then after 20 minutes of hemming and hawing over how DIFFICULT life is, you go back to your good ole’ reliables. And the worst part is, you know the one time you actually get the nerve to try something new, it never lives up to your favorite dish.
Like, “(insert new order) was okayyy, but (insert staple order you should never. ever. neverrrrr not order again) is really what I’m craving”.
<insert sad face>
So in an effort to branch out without actually, ya know, branching out, I decided to skip the ordering and make my own Thai dish instead. And I figured if I’m gonna make Thai myself, I’m gonna make it extra easy, because patience and I aren’t on very good terms. So I bought some pre-cooked chicken breasts (you can used leftover chicken, too), a frozen veggie stir fry, and threw in a bunch of Thai-inspired flavors. What I got was a delicious dinner that’s ready in 20 minutes, is totally healthy, and is 100% regret free.
Because nothing is more traumatic than food regret.
The key ingredient here is the Peanut Butter & Co. Crunch Time PB, which is by far the best crunchy PB I’ve ever had. It’s like extra, extra, crunchy, so texture freaks – this one’s for you. You could of course always use a regular PB, or something fancy like The Heat Is On, so feel free to experiment. And finally, to fill out my dinner I whipped up some basmati rice, but tofu or rice noodles would work great too.
Basically you can’t go wrong here, so just do your thang, sista.
<standing ovation – the end>
Easy Thai Chicken Stir Fry
Yield: 4 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
- 1 lb Pre-Cooked Chicken Breast
- 1 bag Frozen Peppers & Onions (I used Bird's Eye)
- 1/2 cup Peanut Butter & Co. Crunch Time PB
- 1/3 cup Sweet Chili Sauce (I used Frank's Red Hot)
- 2 tbsps Chicken Broth or Water
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Worcestershire
- 1 tsp Crushed or Minced Garlic
- 1/2 tsp Sea Salt & Coarse Black Peppercorn - approx.
- Sesame seeds and Scallions to garnish (optional)
- Place chicken in large bowl. Melt peanut butter in microwave for ~30 seconds, then pour over chicken and combine well. Next, stir in 1 tsp sesame oil, soy sauce, chicken broth (or water), worcestershire, garlic, and salt & pepper, mixing all ingredients thoroughly. Cover and allow to marinate in refrigerator for at least 1 hour.
- When ready to cook, in large skillet heat peppers and onions in remaining 2 tsps sesame oil over a medium-high flame until soft. Next, add in chicken and saute until warm for ~5 minutes, then immediately plate, serving over rice and garnishing with sesame seeds and scallions if desired.
>> Marinating time is optional, but chicken will retain the most flavor if you allow for at least an hour of marinating.
thai = <3