friday night dinner

Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry

30-Minute-Sweet-Thai-Chili-Peanut-Chicken-and-Grilled-Pineapple-Stir-Fry-1

Yields: Serves 4

INGREDIENTS:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup sweet thai chili sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 teaspoons thai red curry paste
  • 1 teaspoon fish sauce (optional, but so good!)
  • 1 tablespoon gresh ginger, grated
  • 1 clove garlic, minced or grated
  • juice of 1 lime
  • 1 pound boneless skinless, chicken, cubed
  • 1 red bell pepper, sliced
  • 2 carrots, shredded
  • 1/2 cup shelled edamame
  • 1 cup fresh basil, chopped
  • 1/2 of a medium pineapple, cut into triangles
  • sesame rice or coconut rice, for serving

PREPARATION:

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!

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