Something you should know about my husband: He married me for a stir fry. Chicken Stir Fry with Thai Peanut Sauce to be specific.

Chicken Stir Fry with Thai Peanut Sauce

Regular readers have gathered a few pieces of dirt on Ben: He eats an amount appropriate only for a baby elephant; he has a bizarre and infuriating ability to resist most sweets (including addictive salty-sweet pretzel chocolate chip cookies); he slept under a Superman comforter all four years of college—and still would if I allowed it.

Law-Student-and-Law-Students-Wife

What is not obvious in my posts is how much Ben contributes to The Law Student’s Wife, and I’m not just talking about its title. (PS. Want to know why I named my blog “The Law Student’s Wife”? Read about it here.) From proofreading posts, to waiting patiently for breakfast as I photograph Overnight French Toast Bake Supreme, to enduring the endless question of “Which photo looks better: this one or this one?”, Ben is my blog’s most loyal fan, and I cannot imagine running this site without him.

Chicken Stir Fry with Peanut Sauce is both the reason one of the reasons Ben married me—the first time I made it, he demolished the entire pot, collapsed into a food coma, then proposed two weeks later—and my way of sharing my appreciation for Ben. I never asked Ben what he thought about my starting, then growing, then further growing a food blog, but he came along for the ride, and he has been my biggest supporter since.

Chicken Stir Fry with Thai Peanut Sauce. A quick and easy dinner that's packed with flavor!

Chicken Stir Fry with Thai Peanut Sauce

As an appetizer to our Chicken Stir Fry with Thai Peanut Sauce, I have for you an appreciation post: My interview with Ben, the guy I’m lucky enough to sit beside at dinner, and my (and my blog’s) better half:

What is your favorite blog (besides The Law Student’s Wife, of course)?

  • DealBook. {Note for anyone not in law school: DealBook is a mergers and acquisitions news page posted by The New York Times…This is the moment Erin began to understand what it would be like being married to a lawyer.}
  • Daniel Wendt. {Background: Daniel is a current U.S. Peace Corps Volunteer in the Domican Republic, the country where Ben served in the Peace Corps. Ben enjoys reminiscing about the cultural idiosyncrasies of life in the DR, as well as a formative time in his life that was dedicated to direct service. Apparently dishes do not count as direct service.}

What is your favorite of Erin’s blog props?

  • No one prop in particular, but I do get a kick out of the fact that all of the props sit out in the open in our 500-square foot apartment. {Diagnosis: Chronic lack of closet space.}

What is the weirdest thing you have seen Erin do for a blog post?

  • Bake two, 10-serving Peanut Butter Chocolate Chip Cakes in the same day because the first recipe formula “wasn’t quite right.” Watching her climb all over our furniture to get “above” shots is pretty entertaining too.

If you could have your own blog what would you call it?

  • “The Law Student’s Better Half.” {Ben’s better half baked him one of his rare sweet tooth soft-spots for this answer—his grandma’s oatmeal chocolate chip cookies.}

What do you do for a living and what are your hobbies?

  • Occupation: Please reference blog title.
  • Hobbies: Please reference blog title.

Has Erin ever asked you to do crazy things for her blog?

  • Continually evaluate which of two pictures is the best. Without fail, the two pictures look exactly the same.
  • Haul 8 pounds of squash home from the farmer’s market.
  • Haul props, photography equipment, a giant wood board, and grated cheese outside to shoot Lemon Asparagus Pasta.
  • When Erin first started blogging, I’d regularly wait 50 minutes to eat dinner because she had to take pictures of it first.
  • Try dishes I initially thought sounded awful: Roasted Butternut Squash Pizza {Editor’s note: This is now one of Ben’s favorite dishes, as long as Erin calls it “squash flatbread” and not “squash pizza.”}; Quinoa, Chickpea, Almond Salad. {Another note: Ben can now pronounce “quinoa” all by himself}.
  • Rush to the store to buy birthday candles immediately so Erin cold to shoot the pictures for Banana Cake with Coconut Cream Cheese Frosting while she was in the midst of cooking several dishes. {Editor’s note: Erin was also not in the mood to go to the store.}

What’s your favorite recipe from Erin’s Blog?

  • Chicken Stir Fry with Thai Peanut Sauce! Runners up: Any homemade pizza; Zucchini Waffles. {Mental picture: Erin did a hip-wiggle happy dance when Ben gave this answer. Veggie sneak triumph.}

What types of recipes do you wish Erin made more of?

Did you really marry Erin for the Chicken Stir Fry with Thai Peanut Sauce?

  • No. I also married her for…her boiled lima beans. {Editor’s note: Ha! It was my—er, Erin’s— irresistible charm and girlish figure.}

I originally posted the recipe for Chicken Stir Fry with Thai Peanut Sauce during a time I was shooting my food photos with a flip phone beneath the light emitted from our microwave (true story.) Today’s recipe for Chicken Stir Fry with Thai Peanut Sauce is unchanged from the original, because the original is already worthy of a diamond engagement ring. Literally. Only the pictures have been updated, in hopes of enticing you to try this man-bait of a stir fry!

Chicken Stir Fry with Thai Peanut Sauce

Our sauce is peanutyy and rich, with layers of complex flavor. It’s zippy, sweet, sour, fresh, and spicy all in one magical taste bud-blowing bite. Don’t let the fish sauce freak you out—it adds a savoriness that makes our Chicken Stir Fry with Thai Peanut Sauce taste extra…Thai. It’s legit, trust me. My husband married me for this Chicken Stir Fry with Thai Peanut Sauce, remember?

In appreciation for Ben the law student, my inspiration, and the supporting force behind The Law Student’s Wife, I give you the secret to a happy marriage: Chicken Stir Fry with Thai Peanut Sauce.

Chicken Stir Fry with Thai Peanut Sauce
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Chicken Stir Fry with Thai Peanut Sauce

Yield: 4 - 6 servings
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
A richly flavored, easy, and healthy chicken stir fry in a spicy Thai peanut sauce. Feel free to use any vegetables you have on hand. Vegetarians or vegans may omit chicken or substitute tofu, and when served with quinoa or millet, this stir fry is gluten free. Be careful to whom you serve this stir fry—the recipe's author loved it so much, he popped the question two weeks after tasting it!

Ingredients

  • 2/3 cup creamy peanut butter
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 3 tablespoons reduced sodium soy sauce — divided
  • 1 tablespoon  fish sauce
  • 3 tablespoons  red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons red pepper flakes — divided
  • 4 tablespoons extra virgin olive oil — divided
  • 2 tablespoons minced garlic — about 6 cloves
  • 1 medium onion — thinly sliced
  • 12 ounces boneless skinless chicken breast — (about 2 breasts), cut into 1/2-inch
  • 28 ounces frozen mixed vegetables — of choice, thawed (or substitute fresh)
  • 10 ounces fresh mushrooms, — sliced (or substitute any fresh or frozen, thawed vegetable)
  • 1/2 cup unsalted dry roasted peanuts, — chopped, plus additional for serving
  • 1/2 cup chopped fresh cilantro — plus additional for serving
  • Prepared brown rice, — quinoa, or whole wheat spaghetti, for serving

Instructions

  1. In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
  2. In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
  3. Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
  4. Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
  5. Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.

Recipe Notes

Thai red curry paste and fish sauce are widely available at most grocery stores in the Asian food aisle. Store leftover Chicken Stir Fry with Thai peanut sauce in the refrigerator for up to 1 week or freeze for up to 2 months.
Course: Main Course
Cuisine: Thai
Keyword: Chicken Stir Fry with Thai Peanut Sauce, Easy Stir Fry Recipe, Healthy Thai Food

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!