Thai Peanut Chicken Stir Fry

Ok, so I've been on a bit of a peanut kick lately.  I can't help it.  There is just something about it that I'm hooked on right now!

This is one of the best peanut chicken stir fries I've made.  Though I have not posted any of them, I have tried a ton...none of them really hit the mark.  One was far too peanut buttery...thick and made your tongue stick to the roof of your mouth.  One was not peanut buttery enough...lack of any flavor.  But this one.. this was spot on.  At least for what Chris and I were looking for.  It might not be perfect for everyone, but I do believe it's at least a starting point recipe.  You can add a little of this, add a little less of that... play with it.  Seriously, you have my permission.. play with your food :)

And I have a confession to make before I go:  I did not use the velveting technique again even though I swore I would do it next time I did a stir fry (I was in a hurry...I didn't have time to wait...I'm sorry).  I lucked out this time, though, my chicken was nice and moist and tender, but if you are wanting a truly velvety piece of chicken, please add this velveting step to the directions!

Thai Peanut Chicken Stir Fry
Printable Recipe 
Ingredients:
1/4 cup creamy peanut butter
6  Tablespoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons white wine vinegar
1 large garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon red pepper flakes
1 teaspoon Sriracha
3 Tablespoons water
1 lb boneless, skinless chicken breast, cut into 1-inch chunks
1 teaspoon olive oil
1/2 zucchini, cut into moons
1 red bell pepper, stem and seeds removed, thinly sliced
1/3 cup dry roasted peanuts

Directions:
Mix together the first 9 ingredients (peanut butter through water), until smooth (You can do this in a food processor if you want, it might be easier); set aside.

In a deep skillet, add the olive oil. Heat over medium-high heat and add the chicken.  Quickly stir fry about 3 minutes.  Add the pepper and cook another two minutes.  Add the zucchini and stir fry 1-2 minutes longer or until the veggies are to your liking.  Add the sauce and stir.  Cook until the sauce is thickened and heated through.  Serve over rice. Enjoy!

One Year Ago:  Garlic Cheddar Fish