This is a delicious, easy chicken stir-fry with a spicy peanut sauce. Usually, I serve this with white rice, or as lettuce wraps (for a healthier version).

My trick to really good chicken stew, curry and stir-fry recipes (especially when making it quickly, and have little time to marinate) is to use boneless, skinless chicken thighs. Chicken thighs are much more tender and tastier than breasts. And for a stir-fry? Peanut sauce is my favorite!









Stir Fry
1 pound boneless, skinless chicken thighs, cut in small cubes
5 cups mixed veggies, cut in cubes (onion, broccoli, peppers, mushrooms all work well!)
2 tablespoons spicy sesame oil (use whatever oil you have)
4 cloves garlic, minced
2 tbsp soy sauce
1 head butter lettuce, cups (optional)
1/3 cup nuts (toasted slivered almonds or pine nuts work well)
salt, to taste

Peanut Sauce
1/2 cup peanut butter
1/2 cup coconut milk
4 cloves garlic, minced
1/2 tbsp spicy sesame oil
4 tbsp soy sauce
3 tbsp brown sugar
chili sauce, to taste

Stir Fry
Heat a large skillet to medium heat. Add sesame oil and garlic and cook for 1-2 minutes on low heat. Add the veggies and cook until mostly tender. Add the chicken and cook until mostly done (about 4-5 minutes), stirring constantly. Add the soy sauce and stir-fry another 2 minutes. When the chicken is cooked through and the veggies are tender, remove them from the pan and drain the liquid.

Peanut Sauce
Add garlic and oil to a small sauce pan and heat on low. Add peanut butter, sugar, soy sauce, chili sauce and coconut milk, and cook for 4-5 minutes on low, stirring well. Add salt, if desired.

Mix 3/4 of the peanut sauce with the drained chicken mixture. Place spoonfuls of the chicken mixture into a piece of lettuce or on a plate, add additional sauce and toasted almonds (or nuts) to the top. Serve with white rice and enjoy!!

Serves 2

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Filed under: ChickenEntreeLow Carb RecipesQuick Recipes

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