Spicy Peanut Satay Stir Fry

Chicken stir-fry has become one of my go-to weeknight meals about every other week. It’s full of veggies and protein, and you can really add anything you like to it. I was looking for frozen butternut squash at my local store and could not find it, so I just grabbed a couple other frozen veggie packs that looked good. A blend of sweet potato, eggplant, zucchini, and other root vegetables, along with a package of grilled mixed vegetables. The grilled frozen veggies give a little extra char flavor to the dish without having to fire up the grill! You could also easily make this vegetarian; I might even try tofu one of these days! The other key ingredient to this spiced up stir fry is the Thai Kitchen peanut satay sauce, so good! Serve this up with your favorite rice, brown, jasmine, or riced cauliflower! Enjoy!

Spicy Chicken Satay Stir-Fry


Course Main Course
Servings 4
Author Laura Doerr-WaysToMyHeart

Ingredients

  • 3 boneless chicken breasts sliced
  • salt and pepper
  • 3 tbsp oil any kind
  • 1 bag frozen root/mixed vegetables such as sweet potato, squash, zucchini, carrots
  • 1 bag frozen grilled or fire roasted onions and peppers
  • 2 tsp fresh ginger minced
  • 2 cloved fresh garlic minced
  • 2 cups frozen shelled edamame thawed
  • 1/4 cup peanut satay sauce such as Thai Kitchen
  • 2 tbsp low sodium soy sauce
  • 2 tbsp sriracha more or less to taste
  • 1 tbsp lime juice
  • 1/4 cup chopped peanuts
  • 3 cups rice white, brown, riced cauliflower

Instructions

  1. Season chicken with salt and pepper. Heat 2 tbsp. of oil in wok or large skillet over med-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken to a plate.
  2. Add remaining 1 tbsp. to wok/skillet. Add the frozen squash/sweet potato vegetable mixture and cook until tender, 5-7 minutes. Add the frozen peppers and onion, ginger, and garlic and cook until heated through. Add the edamame, peanut satay sauce, soy sauce, sriracha, and lime juice. Add Chicken back into the skillet and cook until everything is heated through. 
  3. Transfer to serving platter, or don't...I serve it right up in the skillet! Top with chopped peanuts. Some would add cilantro on top, but I normally pass on the cilantro garnishes.

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