Thai Peanut Chicken Fried Rice
This Thai Peanut Chicken Fried Rice is a healthy and delicious way to use up just about any leftovers that you can pull out of your refrigerator. It's a one-skillet dinner that's loaded with veggies and protein. The added bonus? Everyone LOVES it!
Notes
If you want even more information about this recipe, check out The Seasoned Mom and her Thai Peanut Chicken Fried Rice.
Serves4
Cooking MethodSkillet
Ingredients
- 2 tablespoons creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon canola oil
- 2 tablespoons sesame oil
- 2 teaspoons honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon ground ginger
- 1 teaspoon minced garlic
- 2 eggs, lightly beaten
- 2 teaspoons olive oil
- 1 red bell pepper, chopped into bite-sized pieces
- 2 cups frozen baby broccoli florets, steamed in microwave until just crisp-tender
- 1 cup frozen shelled edamame
- 1 1/2 cup cooked chicken, chopped
- 2 cups cooked brown rice
- 4 green onions, sliced
- sesame seeds, for garnish
- chopped peanuts, for garnish
Instructions
-
For the sauce, whisk peanut butter, soy sauce, canola oil, sesame oil, honey, rice vinegar, ginger, and garlic (the first 8 ingredients listed) together in a small bowl until smooth. Set aside.
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In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains. Then, break the eggs up into small pieces. Remove from pan; wipe skillet clean if necessary.
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In same pan, heat the oil over medium-high heat. Add bell pepper, broccoli, and edamame. Then, 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.
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Hannah
Nov 24, 2017
Very flavorful! This is definitely a must try! Could also be eaten without rice since it looks heavy.
aketch
Apr 25, 2016
I love the versatility of this recipe. This is a great way to use up all the veggies that are left over in the crisper or even frozen veggies. I would also make this with shrimp and as a vegetarian dish. I would serve this with quinoa, bulgur, noodles or pretty much any side I have on hand.
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