Thai Peanut Chicken Stir Fry

Stir fry is always a go-to meal of mine whenever I'm feeling lazy and need a budget-friendly meal to turn to. I usually love my standard stir fry sauce with coconut aminos, ginger, honey and hot sauce but having this peanut sauce to switch things up a bit keeps a simple dinner a little more interesting.


Food prep tips to make this meal even faster:

-Cook and dice the chicken breasts in advance

With the Instant Pot you can do this by adding 1 cup of water to the pot, adding the chicken, setting to 'Manual' for 10-12 minutes, then quick release the pressure.

Use a slow cooker instead and just add the chicken breasts to the pot, turn on 'high' setting for 3 hours.

Boil the chicken in a pot for about 20 minutes, until the center of the chicken reaches 165*F.


-Cook the rice in advance

Instant Pot: add 1 cup of water and 1 cup of white rice to the pot, set on the 'Rice' setting for 8 minutes, naturally releasing the pressure.

Stovetop: follow the directions on your rice package.


-Sub the rice for cauliflower rice

Less cooking time and more veggies always wins!



Ingredients

2 large chicken breasts, cooked and cubed

2 cups cooked rice

1 bunch broccoli, cut into florets (could also sub for frozen broccoli or mixed veggies)

1/2 cup cilantro, chopped

Peanut sauce:

1/4 cup natural peanut butter

1/4 tsp crushed red pepper flakes

3 Tbsp coconut aminos

1 Tbsp dried ginger

2 Tbsp honey

Pinch of salt

1 Tbsp minced garlic

1 lime, juiced

3 Tbsp olive oil

1 Tbsp vinegar (can use rice, white, or apple cider)


Directions

1) Heat a large skillet over medium-high heat. Add broccoli with about 1/4 cup of water to steam. Allow to steam until broccoli turns bright green, about 4-5 minutes.

2) While the broccoli cooks, mix together the peanut sauce ingredients in a small bowl.

3) Add to the skillet the chicken and peanut sauce and heat through.

4) Prepare rice according to package directions, or add in cauliflower rice to heat through.

5) Enjoy chicken stir fry over rice.