Filed Under: cook, main-dish, thai, Under 20 Mins, Vegetables

Thai Peanut Chicken

Just a few simple pantry ingredients plus some fresh veggies come together to create this flavourful 10-minute crowd pleaser.

April 8th, 2012

Recipe Submitted by Steph Prue, Toronto
Recipe Tested by Vicky Watson

Prep Time
5 minutes
Cook Time
10 minutes
  • 200 g vermicelli or other rice noodle
  • 1 cup broccoli florets
  • 1 red pepper
  • ½ small zucchini
  • 3 tablespoons peanut butter
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 2 boneless skinless chicken breasts
  • Chili flakes (to taste)
  1. Cook noodles as per directions on package.

  2. Chop vegetables into bite sized pieces and set aside.

  3. Combine peanut butter, rice vinegar and soy sauce in a small sauce pan on low heat and stir until combined. Add ¼ cup of water and let simmer.

  4. Add peanut oil to large pan on high heat, chop the chicken breasts into bite sized pieces and fry until no longer pink.

  5. Add vegetables to chicken and cook for another 3 minutes. Then, stir in the peanut sauce and cook for another minute.

  6. Once ready, pour over cooked noodles and sprinkle with chili flakes if desired.

Nutrients Per Serving

Based on 6 servings: 243 calories, 7 g fat, 12 g protein, 1 g fiber, 33 g carbohydrates, 24 mg cholesterol, 197 mg sodium. Excellent source of niacin. Good source of vitamin C, vitamin B6.

Thai Peanut Chicken
Photography by Vicky Watson

Leave a Reply

Your email address will not be published.