Thai Peanut Chicken Stir Fry 

So, here’s my thing about Thai food: it makes me nervous. For some reason, I never think I’m going to like it, but I always do. It’s weird, but it’s just one of those things.My first ever experience with Thai flavors was the Thai Chicken Pizza at California Pizza Kitchen. I know that is in no way actual Thai food, hence why I referred to it as Thai Flavors. For some reason, my senior year AP Biology teacher got us CPK for the class. Maybe it was after the AP test? I don’t really remember, but what I do remember is my friend Joey ordered the Thai Chicken Pizza and let me have some. It was so yummy and to this day, that’s what I get whenever I go to CPK.

Fast forward many years later, when my friend Bon took my husband and me to a place called Wild Thai. That was the only time I’d ever had actual Thai food. He ordered us chicken penang curry (I think I spelled that right) and it was absolutely delicious. We went back a few times after that.

I don’t eat Thai or make it often (though I did a really delicious shrimp dish on this very blog), but I do love the flavor combinations. The sweet and spicy, salty and citrusy. Thai cuisine really does have a great flavor profile.

I found this recipe in my Vitamix cookbook. Have I not sung the praises of Vitamix enough? I love it almost as much as my slow cooker…

Anyway, it is very easy to throw together, is actually quite healthy, and can be altered to your liking. I used chicken, but you could probably use shrimp, and you could put all different kinds of veggies in it. You could probably put only veggies in it and it would be delicious as a vegetarian option as well.

I added more vegetables than the recipe calls for. Also, according to my husband, it could have used more spice, but he has an unnatural tolerance for spice. I thought it was perfect, but you could probably add more jalapeno or even hot sauce at the end if you want. I even had my kids give it a try and they liked it, so who’s going to say no to that?

The recipe also says to serve over rice, but I served it over those spinach noodles I made. To each his own.

Recipe from the Vitamix Cookbook

16 oz can coconut milk
2 Tablespoons soy sauce (low sodium)
2 Tablespoons rice wine vinegar
2 garlic cloves, peeled
1 teaspoon brown sugar
1 teaspoon sesame oil
1/2 jalapeno, seeds removed
1 cup cocktail peanuts
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut in small cubes
1 bell pepper, cut into small pieces
Any other veggies you want
cooked rice or pasta for serving

In a blender (I forgot to take pictures of the blender, but I’m sure you’ll get it just fine), add the coconut milk, soy sauce, vinegar, garlic, brown sugar, sesame oil, jalapeno, and peanuts. Blend until smooth. (If using the Vitamix, set to Smoothie program and let finish).

Chop your veggies and chicken.

Put the vegetable oil in a hot skillet and add the chicken. When almost cooked through, add the veggies and saute until soft.

Add about a cup of sauce to the pan and let simmer to warm through.

Serve with rice or noodles. You can add more sauce and chopped peanuts to the top.


This is really, really good!  Now, if you’ll excuse me, I think I’m going to heat up some leftovers!

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One thought on “Thai Peanut Chicken Stir Fry 

  1. Pingback: Copycat Starbucks Thai Peanut Chicken Wrap  | Food on the Table

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