Thai Peanut Chicken Fried Rice
Try this Thai Peanut Chicken Fried Rice recipe
Try this Thai Peanut Chicken Fried Rice recipe
- for the sauce:
- 1/4 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1/4 cup soy sauce
- 2 eggs, lightly beaten
- 1 tablespoon rice vinegar
- 2 teaspoons olive oil
- 1 tablespoon canola oil
- 2 tablespoons creamy peanut butter
- 2 cups cooked brown rice
- 2 teaspoons honey
- sesame seeds for garnish (optional)
- 2 tablespoon sesame oil
- 4 green onions sliced
- 1 cup frozen shelled edamame
- 1 red bell pepper chopped into bite-sized pieces
- 2 cups frozen baby broccoli florets steamed in the microwave until just crisp-tender (about 1 1/2 - 2 minutes)
- 1 1/2 cups cooked chicken chopped (i like to use the meat from a store-bought rotisserie chicken)
- chopped peanuts for garnish
- Carbohydrate 43.8298429528603 g
- Cholesterol 46.2 mg
- Fat 24.2964663166993 g
- Fiber 8.44088408696853 g
- Protein 28.2396330103402 g
- Saturated Fat 4.24219131009587 g
- Serving Size 1 1 -6 (497g)
- Sodium 64.1803355772136 mg
- Sugar 35.3889588658917 g
- Trans Fat 3.08091651834352 g
- Calories 489 calories
Step-by-step
- For the sauce, whisk all ingredients together in a small bowl until smooth. Set aside.
- In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary.
- In same pan, heat the oil over medium-high heat. Add bell pepper, broccoli, and edamame; stir fry 2-3 minutes or until tender.
- Add chicken, rice, and approximately half of the sauce to the skillet. Stir until combined.
- Add cooked eggs and green onions; heat through.
- Stir in additional sauce, as desired.
- Top with chopped peanuts and sesame seeds.
My Go-To Weeknight Meal: Thai Peanut Chicken Fried Rice
As a busy working mom, time is my most precious commodity. I need meals that are quick, easy, and, most importantly, delicious. That's why my Thai Peanut Chicken Fried Rice has become a staple in our family's dinner rotation. It's a vibrant, flavorful dish that comes together in under 30 minutes, leaving me with more time to spend with my kids instead of slaving away in the kitchen.
The beauty of this recipe is its adaptability. I often use leftover rotisserie chicken to save even more time. The creamy peanut sauce is the star of the show, a perfect blend of savory, sweet, and slightly spicy. I usually adjust the amount of honey to suit my family's preferences – sometimes we like it a little sweeter, other times we prefer a more pronounced savory flavor. The combination of textures – the crunchy peanuts, the tender chicken, and the slightly chewy rice – is simply irresistible.
I also love how versatile this dish is. Feel free to experiment with different vegetables. Sometimes I swap the broccoli for snow peas or add some sliced carrots for extra color and nutrition. Leftovers are fantastic the next day, too; the flavors seem to meld even more beautifully after a night in the refrigerator. It's a great lunch option for packing in my kids' school lunches. And the best part? My kids actually ask for seconds! It's a rare win in the world of picky eaters.
Beyond the convenience and deliciousness, this recipe provides a healthy and balanced meal. It's packed with protein from the chicken, fiber from the brown rice and vegetables, and healthy fats from the peanut butter and oils. It feels good to know I'm feeding my family a meal that's both tasty and nutritious, without sacrificing precious time.
This Thai Peanut Chicken Fried Rice has become more than just a recipe; it's a symbol of my commitment to providing delicious, healthy meals for my family, even amidst the chaos of everyday life. It’s a testament to the fact that creating something flavorful and satisfying doesn’t have to be complicated or time-consuming. It’s a simple pleasure that brings us together around the dinner table, and that's a feeling that's worth more than anything.
The ingredients are simple and readily available at any grocery store. You’ll need cooked brown rice (I usually cook a large batch on the weekend to save time), cooked chicken, frozen vegetables (edamame, broccoli florets, and bell pepper are my favorites but feel free to experiment), and a few pantry staples. The peanut sauce is whipped up in minutes, and the whole dish comes together incredibly fast.
This recipe truly is a lifesaver on busy weeknights, and I'm happy to share it with you. Try it out, and let me know what you think! I bet it will quickly become a favorite in your household too. It's a guaranteed crowd-pleaser, perfect for family dinners or casual gatherings with friends. Give it a try and enjoy the simple pleasure of a quick, delicious, and healthy meal. You won't regret it!
Tips and Variations
Make it spicier: Add a pinch of red pepper flakes to the sauce for a little heat.
Add more veggies: Feel free to add other vegetables like carrots, mushrooms, or zucchini.
Use different protein: Substitute the chicken with shrimp, tofu, or beef.
Make it vegetarian: Omit the chicken and add extra tofu or vegetables.
Meal prep friendly: Cook the rice and chicken ahead of time to make weeknight cooking a breeze.
Serving Suggestions
Serve this dish as a main course with a side of steamed vegetables or a simple salad. It also makes a great lunch or dinner bowl, perfect for meal prepping.
