Description
A quick and delicious Thai Peanut Curry Chicken recipe, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 1/2 cup creamy peanut butter
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Chopped peanuts and cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli and red bell pepper to the skillet and stir-fry until crisp-tender, about 3-5 minutes.
- In a small bowl, whisk together peanut butter, chicken broth, soy sauce, lime juice, honey, curry powder, and red pepper flakes (if using) until smooth.
- Return chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables.
- Stir to coat and cook until the sauce has thickened and is heated through, about 2-3 minutes.
- Serve immediately over cooked rice, garnished with chopped peanuts and cilantro, if desired.
Notes
- For a spicier curry, add more red pepper flakes or a pinch of cayenne pepper.
- You can substitute shrimp or tofu for chicken.
- Feel free to add other vegetables like carrots, snap peas, or mushrooms.
- If the sauce is too thick, add a little more chicken broth or water to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A