Wednesday, October 2, 2013

'To-Thai-For' Peanut Stir-Fry

One of my favorite things about Thai food is the variety of flavors involved in a medley of healthy protein and veggies. One little spice can make a bland piece of broccoli have an explosion of flavor.

My husband and I fell in love with Thai food about three years ago when we decided to boldly branch out of our typical routine of settling for Panda Express "wok smart" dishes. We ordered lettuce wraps as an appetizer and were sold. De-lish-us.

Being the rebel I am, I told my hubby that we could so totally make these ourselves, and I could definitely make them healthy. That I did. But I have something even better for you.
I'll raise you a few more veggies and a lot less fat with this next recipe. Check those lettuce wrap wanna-be's, and take this complete meal, with an ensemble of lean protein, an assortment of veggies, as well as the most important thing ... It's packed with that perfectly peanutty flavor.

It's easy. It's cheap. And it's healthy.

Thai Peanut Stir-Fry


  • Chicken breasts
  • Stir-fry veggie medley 
  • Coconut oil
  • PB2 (powdered peanut butter)
  • Soy sauce or liquid aminos
  • Garlic (or powder)
  • Stevia


  1. Chop chicken breasts up into bite-sized pieces.
  2. Pan-fry them with 1 tbsp of coconut oil on the stove until cooked thoroughly.
  3. Season with garlic powder and powdered peanut butter.
  4. Add some soy sauce to chicken and stir with peanut powder until the consistency is thick like a sauce.
  5. Reduce heat and let simmer for a few minutes.
  6. Add veggies.
  7. Simmer until tender and then serve.
  8. *Try serving it all in a lettuce wrap if you want some extra crunch!
What's your favorite thing about Thai food? Anyone have any healthy alternatives to traditional recipes?

1 comment:

  1. Great recipe! I'm exactly craving now for stir fry and this recipe is perfect for me. I will definitely copy this and cook it later. Anyway, thank you for sharing your great blog!

    Easy Stir Fry


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