Thai Peanut Chicken
Make a homemade peanut sauce and mix in your favorite veggies and a protein for a delicious and nutritious meal!
I have made Thai Peanut Chicken so many times and I still can't get enough of it! Throw whatever veggies you have lying around in and use brown rice or whole wheat linguine. I've used chicken, shrimp and steak - and all work perfectly with this dish. This is just so versatile and there are always leftovers :). The peanut sauce has a perfect amount of protein in it, so having it for lunch the next day will no doubt keep you full until dinner.
This time I had chicken, whole wheat linguine, broccoli, baby carrots, red bell pepper and red onion. I always have lemons, lime juice, ginger and garlic on hand, so hopefully you do too!
Enjoy with some red pepper flakes or chili powder as a garnish for an extra kick.
- 2 boneless, skinless chicken breasts - trimmed of fat and sliced or cut into chunks
- 2oz whole wheat linguine or 2 C brown rice, cooked - reserve 1/2 C water
- 4 TBS ginger, minced
- 2 TBS garlic
- 1 TBS scallions, thinly sliced
- olive oil
- Any of the following veggies cut up: onion, red onion, broccoli, carrots, baby corn, red bell pepper, mushrooms, snap peas, etc.
- Peanut Sauce:
- 1/2 C Chunky or Smooth Peanut Butter
- 3 TBS hoisen sauce OR 4 TBS soy sauce
- 1/2 TBS lemon peels
- 2 tsp sesame oil
- 4 TBS lime juice
- 1/2 C reserved pasta water
- Heat garlic, ginger and scallions in olive oil in a wok.
- Add chicken and brown both sides.
- Add veggies and cover to steam 20 minutes.
- While everything steams, combine all ingredients for peanut sauce.
- After steaming, combine sauce and pasta and stir together. If using rice, don't mix in, just serve on the side.
- Sprinkle with red pepper flakes or chili powder for an extra kick.