Peanut Chicken and Veggie Stir Fry

Peanut Chicken Stir Fry

by pblovers
Peanut Chicken and Veggie Stir Fry

Peanut Chicken Stir Fry

Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


For the Stir Fry:

1 cup large diced peppers

1/2 cup large diced yellow onion

2 cups large diced summer squash

1lb thinly sliced chicken breast or peeled and deveined gulf shrimp

1 tbsp minced garlic

1/4 cup soy sauce

1/4 cup vegetable stock

1/2 cup peanut sauce

1/2 cup chopped roasted/salted peanuts

Chopped cilantro

Chopped green onion

Salt and pepper to taste

Vegetable oil for sauteing

For the Peanut Sauce:

1 cup shallots

1 tbsp fresh garlic

1/4 cup lemongrass puree

1/4 cup chili paste

2 tbsp ginger puree

1 cup unsalted roasted peanuts

2 tbsp brown sugar

1/2 cup water

1/4 cup vegetable oil

1 tsp salt


For the Stir Fry:

Heat a large sauté pan or wok. Add enough vegetable oil to coat the pan.

Quickly sauté peppers, onions and squash for one to two minutes, add garlic. Remove the vegetables from the pan onto a plate.

Coat pan with a little more oil, add chicken or shrimp, season with salt and pepper. Cook the chicken for two minutes or until almost cooked through. Add vegetables, soy sauce, vegetable stock and peanut sauce to the pan.

Simmer for 2-3 minutes or until chicken/ shrimp is fully cooked. Remove from heat and serve over steamed jasmine rice or noodles.

Garnish with chopped peanuts, cilantro and green onions.

For the Peanut Sauce:

Pulse peanuts in a food processor. Remove and add shallots, garlic, lemongrass puree, chili paste and ginger puree. Puree and set aside.

In a small sauce pot, heat oil. Add the shallots, garlic, lemongrass puree and ginger puree.  Sauté until the vegetable oil rises to the top. Add the peanuts, brown sugar, water and salt. Bring to a boil and then simmer for 10-15 minutes. Stir often so the sauce does not burn.


Recipe Courtesy of Chef Josh Quick and Eat Y'all

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