Thai Peanut Chicken Stir Fry
Servings: 4 people
Calories: 329kcal
Ingredients
- 2 tablespoons olive oil , divided
- 1 pound boneless , skinless chicken breast, thinly sliced
- 1 red bell pepper , thinly sliced
- 1 yellow bell pepper , thinly sliced
- 1 small onion , thinly sliced
- 2 cloves garlic , minced
- 1 cup snap peas , trimmed and cut in half diagonally
- ½ cup San-J Thai Peanut Sauce , plus more for serving
- Kosher or fine sea salt and pepper to taste
- Cooked rice or rice noodles , for serving
- Chopped green onions and chopped peanuts for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken breast to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onion to the skillet and cook until they start to soften, about 3-4 minutes.
- Add the minced garlic and snow peas to the skillet and cook for an additional 2 minutes.
- Return the cooked chicken to the skillet and pour the San-J Thai Peanut Sauce over the chicken and vegetables. Stir well to coat everything evenly in the sauce. Cook for another 2-3 minutes, until everything is heated through.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve the Thai peanut chicken stir-fry over cooked rice or rice noodles and more peanut sauce on the side.
- Garnish with chopped green onions and chopped peanuts if desired.
Nutrition
Calories: 329kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 477mg | Potassium: 645mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1258IU | Vitamin C: 110mg | Calcium: 31mg | Iron: 2mg