One thing it is best to find out about my husband: He married me for a stir fry. Rooster Stir Fry with Thai Peanut Sauce to be particular.
This rooster and Thai peanut stir fry sauce recipe is each the explanation one of many causes Ben married me—the primary time I made it, he demolished all the pot, collapsed right into a meals coma, then proposed two weeks later—and my approach of sharing my appreciation for Ben.
Common readers have gathered a number of items of grime on Ben:
- He eats an quantity acceptable just for a child elephant.
- He has a weird and infuriating potential to withstand most sweets (together with addictive salty-sweet pretzel chocolate chip cookies).
- He slept beneath a Superman comforter all 4 years of school—and nonetheless would if I allowed it.
What’s not apparent in my posts is how a lot Ben contributes to Effectively Plated.
- He proofreads posts.
- Waits patiently for breakfast as I {photograph} In a single day French Toast Bake Supreme.
- AND endures the countless query of “Which picture appears to be like higher: this one or this one?”
Ben is my weblog’s most loyal fan, and I can not think about working this website with out him.
5 Star Overview
“I cooked this for my household a number of nights in the past. My dad went again for thirds and had it for leftovers the subsequent day. I feel that claims all of it.”
— Ellie —
I initially posted this recipe for rooster stir fry with Thai peanut sauce throughout a time I used to be taking pictures my meals photographs with a flip telephone beneath the sunshine emitted from our microwave (true story.)
At present’s recipe is unchanged from the unique (solely the photographs have been up to date) as a result of the unique is already worthy of a diamond engagement ring. Actually.
If you find yourself loving this recipe (as a lot as Ben does) try my Effectively Plated Cookbook the place an up to date model of this man-bait of a stir fry lives.
The right way to Make Rooster Stir Fry with Thai Peanut Sauce
A peanutty wealthy sauce, with layers of complicated taste, this stir fry is zippy, candy, bitter, recent, and spicy multi function magical style bud-blowing chunk.
The Components
- Rooster. We love rooster for this recipe in our home. You could possibly definitely swap for tofu, beef and even shrimp in case you desire.
- Peanut Butter. The bottom for this addictive, wealthy, and creamy sauce.
- Brown Sugar. Simply sufficient to sweeten the sauce and make it style like your favourite takeout recipe (this Immediate Pot Teriyaki Rooster is considered one of my favs).
- Soy Sauce and Rice Vinegar. This dream staff provides salt and acidity to the in any other case candy sauce.
- Fish Sauce. Don’t let the fish sauce freak you out—it provides a savoriness that makes our Thai peanut stir fry sauce style further…Thai. It’s legit, belief me.
- Pink Curry Paste. Brings depth and plenty of spice to the dish. It’s a staple ingredient in in Thai recipes (like this Coconut Curry) that yow will discover within the Asian meals aisle of most grocery shops.
- Ginger and Garlic. A dynamic duo that’s basically…important in all nice stir fry recipes.
- Pink Pepper Flakes. For simply the correct amount of warmth so as to add some zip.
- Greens. Select your favourite mixture of recent or frozen veggies.
- Mushrooms. I like the meatiness and taste recent mushrooms give this dish.
- Cilantro & Peanuts. The right garnish that provides shade, freshness and crunch to each chunk.
- Brown Rice. Or swap for cooked quinoa or whole-wheat spaghetti noodles.
The Instructions
- Mix and blend the sauce elements.
- Sauté the onion and garlic after which cook dinner the rooster. Take away the meat from pan and put aside.
- Add remaining greens and mushrooms and saute till tender-crisp.
- Return rooster to pan, add the sauce, and toss to coat. Cook dinner till heated by way of after which stir in peanuts and cilantro.
- Serve over ready brown rice, quinoa, or entire wheat spaghetti. Garnish and ENJOY!
- 2/3 cup creamy peanut butter
- 1/3 cup water
- 1/4 cup brown sugar
- 3 tablespoons lowered sodium soy sauce divided
- 1 tablespoon fish sauce
- 3 tablespoons purple curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon minced recent ginger
- 4 teaspoons purple pepper flakes divided
- 4 tablespoons extra-virgin olive oil divided
- 2 tablespoons minced garlic about 6 cloves
- 1 medium onion thinly sliced
- 12 ounces boneless, skinless rooster breast (about 2 breasts), reduce into 1/2-inch
- 28 ounces frozen blended greens of alternative, thawed (or substitute recent)
- 10 ounces recent mushrooms, sliced (or substitute any recent or frozen, thawed vegetable)
- 1/2 cup unsalted dry roasted peanuts, chopped, plus extra for serving
- 1/2 cup chopped recent cilantro plus extra for serving
- Ready brown rice, quinoa, or entire wheat spaghetti, for serving
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In a medium bowl, whisk collectively peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and a couple of teaspoons purple pepper flakes till easy. Put aside.
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In a big wok or deep skillet, warmth 2 tablespoons olive oil over medium excessive warmth. Add onion and cook dinner till aromatic and starting to melt, about 3 minutes. Add garlic and cook dinner 30 seconds. Add rooster sauté, stirring sometimes, till the middles are not pink and juices run clear, about 5 minutes. Take away rooster from pan and put aside.
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Add remaining 2 tablespoons olive oil to pan. Add greens and mushrooms and saute till crisp-tender, about 6-8 minutes, relying on the veggies chosen.
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Return rooster to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and a couple of teaspoons purple pepper flakes. Toss to coat evenly and cook dinner till heated by way of, about 2 minutes. Stir in peanuts and cilantro.
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Serve stir fry with ready brown rice, quinoa, or entire wheat spaghetti. Garnish with extra chopped peanuts and cilantro, as desired.
- Thai purple curry paste and fish sauce are broadly obtainable at most grocery shops within the Asian meals aisle.
- To Retailer. Maintain leftover Rooster Stir Fry with Thai peanut sauce within the fridge for as much as 1 week or freeze for as much as 2 months.
Serving: 1(of 6) with out rice or quinoaEnergy: 548kcalCarbohydrates: 42gProtein: 29gFats: 33gSaturated Fats: 6gPolyunsaturated Fats: 8gMonounsaturated Fats: 17gTrans Fats: 1gLdl cholesterol: 36mgPotassium: 1016mgFiber: 10gSugar: 15gVitamin A: 8386IUVitamin C: 19mgCalcium: 92mgIron: 3mg
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