Peanut Thai Stir-fry with Chicken

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Peanut Thai Stir-fry with Chicken

Image credit: EatingWell Magazine


  • 8 oz. uncooked brown rice
  • 1/3 cup water
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup peanut butter
  • 1 Tbsp. minced garlic
  • ½ tsp. crushed red pepper flakes
  • 1 lbs. boneless skinless chicken breast cut into ½ inch strips
  • 2 Tbsp. olive oil
  • 1 bunch broccoli, cut into florets
  • ½ cup shredded carrot
  • 1 cup frozen string green beans
  • ¼ cup unsalted peanuts


  • Cook brown rice according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, garlic and pepper flakes.
  • In a large skillet or wok, stir-fry chicken in 1 tbsp. olive oil until no longer pink. Remove and keep warm. Stir-fry broccoli, carrots and string green beans in 1 tbsp. olive oil until vegetables are tender.
  • Add sauce mixture and chicken to the vegetable stir-fry. Serve on a bed of brown rice and top with unsalted peanuts as desired. 

Recipe: Kramer Daugherty, RDN

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