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Thai Peanut Stir Fry Recipe

Looking for an easy Thai peanut stir fry recipe? Learn how to make Thai peanut stir fry using healthy ingredients.


Submitted by jdwolverton

Makes 8 servings



Peanutty Thai inspired stir fry for those who don't like bean sprouts. It's a complete meal, but you can easily add fresh fruit for dessert without busting through the daily calories.

Recipe Ingredients for Thai peanut stir fry

16 oz chicken breasts
10 oz rice noodles
1 red onion, sliced
8 oz bok choy
6 oz snow peas
1 1/2 cup chicken broth
1 1/2 oz spinach
8 oz broccoli
6 green onions
1 tbsp olive oil
1 tbsp soy sauce, light
1 1/2 tsp lemon grass
1 tsp basil
2 tsp ginger
1 tbsp peanut butter
1 tbsp peanut sauce
6 oz shredded carrots
2 oz peanuts, crushed

Recipe Directions for Thai peanut stir fry

  1. Chop chicken breasts into 1/2"-1" pieces.

  2. In non-stick pan with cooking spray and 1 tsp of olive oil brown the chicken.

  3. Meanwhile chop and separate all the vegetables into bite sized pieces. You can put the bok choy stems and broccoli together as well as the spinach and bok choy leaves together. I also put the garlic and red onion together and the green onion in the same dish with the snow peas. The match stick carrots remain separate.

  4. If the chicken is done, I remove it from the pan into another dish. I rinse the pan and fill it with water for the rice noodles.

  5. While the water boils I finish chopping and crush the peanuts.

  6. I boil the rice noodles for 2 1/2 minutes exactly and rinse immediately with cold water. I put a few drops of olive oil on the noodles and set aside.

  7. Put the remaining oil, garlic and red onion in the pan on (almost) high and cook for 2-3 minutes.

  8. Add the chicken broth and stir constantly until hot.

  9. Add the chicken stirring constantly for 2 minutes.

  10. Add the ginger, lemon grass, basil (I use the wet stuff in the tubes (it's easier) and mix thoroughly.

  11. Add the bok choy stems and broccoli with the tamari (light soy sauce) and cook on med high for 2-3 minutes.

  12. Add the bok choy and spinach leaves stirring constantly. Cover and cook 2-3 minutes (still med high).

  13. Rinse the noodles in cold water again so they separate. Drop into the chicken and veggie mixture and stir thoroughly.

  14. Add the peanut butter, peanut sauce, snow peas and green onions. Mix together and cook 2-3 more minutes on medium.

  15. *Match stick carrots. I don't like over cooked carrots, so I usually sprinkle these raw on top with the crushed peanuts; however, some people like them cooked, so you can put them in with the snow peas...or a little later.

  16. Serve garnished with crushed peanuts on top.

Categories

Main Dish

Nutrition Facts
Serving Size 283.0g
Amount Per Serving
Calories
278
Calories from Fat
105
% Daily Value*
Total Fat
11.7g
18%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
50mg
17%
Sodium
423mg
18%
Potassium
615mg
18%
Total Carbohydrates
20.7g
7%
Dietary Fiber
4.2g
17%
Sugars
5.1g
Protein
23.2g
Vitamin A 118% Vitamin C 90%
Calcium 10% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • Very high in vitamin A
  • Very high in vitamin C
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