Thai peanut chicken stir-fry (the stir-fry that got me married) from The Well Plated Cookbook: Fast, Healthy Recipes You'll Want to Eat (page 122) by Erin Clarke

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless skinless chicken thighs for boneless skinless chicken breasts. See recipe for vegetable suggestions. See recipe for variation.

  • LaurenB on March 03, 2026

    Will make again and give it a weak 4/5. I hate modifying a recipe before trying at least once, but wanted to make the family happy so omitted the onion and sautéed the garlic and ginger at the end of cooking the vegetables (broccoli, carrots and peppers) instead of adding raw to the sauce. Worked out fine, but next time will add the onion and not sauté the ginger. Will also cut the red pepper flakes to only 1 tsp, 2 was way too much and we like spice. Lastly, if using broccoli, will pull before adding the sauce, it is so thick that it just overwhelmed the poor florets.

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