Go Back

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.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Main Course
Cuisine: Thai
Keyword: chicken, chicken recipes, meal prep, peanut butter, pregnancy friendly recipes, stir fry, Thai
Servings: 6 people

Equipment

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

Ingredients

  • 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)

Instructions

  • 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.
    Sauté chicken on stovetop.
  • 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.
  • Add the premade stir-fry veggies minus the sauce that comes with it.
    Stir-Fry Vegetables
  • When the veggies are cooked to your liking, add in the whole can of coconut milk, ginger, peanut butter, and red curry paste.
    red curry paste for thai stir fry
  • 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.
    Stir Fry
  • Serve piping hot and enjoy!
    Stir Fry