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Did you make this recipe?
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Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.
Maya Angelou
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.
Nutritional Information
| Calories | Protein | Carbs | Fat | Sugars |
| 284 | 53.4 grams | 0 grams | 6.2 grams | 0 |
30 Minute Sweet Thai Chili Peanut Chicken And Grilled Pineapple Stir Fry
| Prep Time | Cook Time | Total Time |
| 10 MINUTES | 20 MINUTES | 30 MINUTES |
I love a good stir fry, but I especially love them in the summer. This is mostly because it’s what my dad used to make us in the summertime when I was a kid. Nights where pretty hot and humid living on the lake in Ohio, so oftentimes my dad would just throw a bunch of veggies in a skillet, add some chicken and soy sauce and call it a stir fry. Of course there would be rice and cashews for topping because that’s just how this family does it, but the point is, stir fry was always my favorite.
Ingredients
| 1 | 1/2 cup low sodium soy sauce |
| 2 | 1/2 cup sweet thai chili sauce |
| 3 | 1/4 cup creamy peanut butter |
| 4 | 2 tablespoons rice vinegar |
| 5 | 2 teaspoons thai red curry paste |
| 6 | 1 teaspoon fish sauce (optional but so good!) |
| 7 | 1 tablespoon gresh ginger grated |
| 8 | 1 clove garlic minced or grated |
| 9 | juice of 1 lime |
| 10 | 1 pound boneless skinless chicken, cubed |
| 11 | 1 red bell pepper sliced |
| 12 | 2 carrots shredded |
| 13 | 1/2 cup shelled edamame |
| 14 | 1 cup fresh basil chopped |
Instructions
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.
- In blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry past, fish sauce, ginger, garlic and juice of 1 lime. Blend until smooth and combined.
- Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.
- Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.
- Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.
- Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!
Notes:
Few dishes are as beloved as a golden roast chicken. It’s hard to go wrong with the basic method, but there are some recipes that rise above the rest, yielding a delicious bird that is crisp-skinned and tender-fleshed without any more work. Here’s our guide to get you there.
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