Found: A Seriously Easy Thai Chicken Stir Fry

1Photo: Courtesy of Cooking With Cakes.
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
We’ve discussed at length how I feel about peanut butter, so I won’t repeat myself for the billionth time. But, Thai food? How have I never gotten around to talking about Thai food?
Thai is a diverse cuisine, so trust that I know I’m kind of pigeon-holing it into just my favorite dishes. But for me, Thai food is all about spice, peanut butter, garlic, and carbs. My staple order is summer rolls with hoisin sauce and chicken Pad Thai with a side of sweet chili, and if you’ve never had this combo before please address that immediately. You’ll seriously wonder how you ever lived without it.
5Photo: Courtesy of Cooking With Cakes.
Clearly, this barely scratches the surface of everything Thai has to offer culinary-wise, but I can’t help myself. You guys do this too, right? You browse the menu of your favorite takeout place vowing to try something new, then after 20 minutes of hemming and hawing over how difficult life is, you go back to your good ol’ reliables. And, the worst part is, you know the one time you actually get the nerve to try something new, it never lives up to your favorite dish.
2Photo: Courtesy of Cooking With Cakes.
So, in an effort to branch out without actually, ya know, branching out, I decided to skip the ordering and make my own Thai dish instead. And, I figured if I’m gonna make Thai myself, I’m gonna make it extra easy, because patience and I aren’t on very good terms. So, I bought some pre-cooked chicken breasts (you can used leftover chicken, too), a frozen veggie stir fry, and threw in a bunch of Thai-inspired flavors. What I got was a delicious dinner that’s ready in 20 minutes, is totally healthy, and is 100% regret-free. (Because nothing is more traumatic than food regret.)
The key ingredient here is the Peanut Butter & Co. Crunch Time PB, which is by far the best crunchy PB I’ve ever had. It’s extra crunchy, so texture freaks — this one’s for you. You could of course always use a regular PB, or something fancy like The Heat Is On, so feel free to experiment. And finally, to fill out my dinner, I whipped up some basmati rice, but tofu or rice noodles would work great, too.
4Photo: Courtesy of Cooking With Cakes.
Easy Thai Chicken Stir Fry
1 lb pre-cooked chicken breast
1 bag frozen peppers & onions (I used Bird's Eye)
1/2 cup Peanut Butter & Co. Crunch Time PB
1/3 cup sweet chili sauce (I used Frank's Red Hot)
2 tbsp chicken broth or water
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp Worcestershire
1 tsp crushed or minced garlic
1/2 tsp sea salt & coarse black peppercorn
Sesame seeds and scallions to garnish (optional)
Place chicken in large bowl. Melt peanut butter in microwave for about 30 seconds, then pour over chicken and combine well. Next, stir in 1 tsp sesame oil, soy sauce, chicken broth (or water), Worcestershire, garlic, and salt & pepper, mixing all ingredients thoroughly. Cover and allow to marinate in refrigerator for at least 1 hour.
When ready to cook, in large skillet heat peppers and onions in remaining 2 tsps sesame oil over a medium-high flame until soft. Next, add in chicken and sauté until warm for about 5 minutes, then immediately plate, serving over rice and garnishing with sesame seeds and scallions if desired. Marinating time is optional, but chicken will retain the most flavor if you allow for at least an hour of marinating.
NEXT: Edamame And Sriracha Toasts That Pack A Sweet And Spicy Punch

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