Thai Chicken and Vegetable Packed Stir-Fry with Peanut Butter

This delicious stir-fry is a quick and nutritious meal that I like to cook up mid-week for a fast and flavorful unexpected treat for the kids.

My secret ingredient in this recipe is peanut butter. I mean, what kid or adult doesn’t love peanut butter?! However, you could really substitute this out for any kind of nut butter.

For the veggies, you can buy fresh vegetables and chop everything for a very fresh taste. Or you can buy the pre-packaged vegetable stir-fry mix for a quick and simplified meal. I love the pre-packaged vegetables for mid-week meals when I’m tired and short on time.

The pre-packaged vegetable stir-fry mix is great for a quick mid-week meal when I want a delicious meal but am short on time.

The same goes for the ginger. You can buy and mince you own fresh ginger or you can buy pre-packaged ginger. I’ve included a photo below for reference:

Ingredients for Thai Stir-Fry:

• 1-2 lbs chicken tenderloin breasts (cooked and diced. Salt and pepper both sides to taste)
• 1 tbsp olive oil
• 1 small onion (diced)
• 1 tsp garlic (minced)
• 2 baby bok choy
• 1 bag premade stir-fry veggies in a bag
• 1 can coconut milk
• 1-2 tsp ginger (minced)
• 2 tbsp peanut butter
• 1-2 tsp red curry paste
• 1 tsp lemongrass
• 1 package rice noodles (cooked according to directions)
• chopped cilantro (for garnish)
• 1 lime (sliced and squeezed on top of bowl after it’s assembled)
• roasted and salted peanuts (for a crunchy topper)
• 1-2 tsp soy sauce (to flavor)
• Pepper flakes or Siracha sauce to add spice (optional)

Equipment Needed for Thai Stir-Fry:

• 1 Wok or large frying pan
• 1 pot to cook rice noodles
• 1 colander to drain rice noodles

How to Make:

Preheat wok or large frying pan with oil.

Add the chicken tenderloins to the oil and salt and pepper until completely cooked through at a 165 degree temperature.Note: The chicken filets cook fast.

Remove chicken from pan once cooked and place on a plate to rest and then dice after you cook the veggies.

Add diced onion to stir-fry pan or wok and completely cook through until the onion is translucent.Note: I like to scrape any leftover chicken bits stuck to the bottom of the pan. These are called fonds and add so much flavor to your dish.

In a separate pot, start cooking the rice noodles according to the package directions.

Add minced garlic to your frying pan or wok once the onions are almost cooked through.

Add the 2 chopped baby bok choy and sauté.

Next, add the premade stir-fry veggies minus the sauce that comes with it.

When the veggies are cooked to your liking, add in the whole can of coconut milk, ginger, peanut butter, and red curry paste. Stir until combined.

Add in the diced chicken.

Drain rice noodles and put back into the large pot. Add your stir-fry to a bowl of noodles.

Garnish with fresh chopped cilantro, lime juice, and fresh roasted and salted peanuts. Add pepper flakes or Siracha sauce on top for more spice.

Serve piping hot and enjoy!

See the step-by-step video on Instagram here.

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