This Thai peanut stir fry has a great mix of vegetables to add lots of flavor and nutrition to your dinner meal.
Team this vegan stir fry with freshly cooked brown rice, flavored with cumin, spring onions, and raisins. The meal will tempt even the most meat-loving family member.
This Thai recipe has a nice level of heat without being too overpowering..
Today, we’ll be converting a traditional stir-fry recipe into one that fits a vegan diet by substituting Gardein chicken strips in the place regular chicken.
This plant-based protein is ready in just five minutes to jump-start your meatless Monday meal.
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Ingredients for the Thai peanut stir fry
You can use whatever veggies you have on hand. My vegetable garden is producing well right now, so I have lots of veggies to choose from.
To make this recipe, you’ll need these vegetables and the following ingredients:
For the stir-fry
- 1 tablespoon of peanut oil
- 1 onion, sliced
- ½ cup of celery
- ½ cup of baby peppers, sliced
- 1 inch slice of ginger, grated
- ¾ cup of carrots, diced
- 2 cloves of garlic, diced
- 6 ounces of Gardein plant-based chicken strips
- ½ cup of Brussels sprouts, halved
- ½ cup of zucchini, sliced
- 1 cup of broccoli florets
- ½ cup of sugar snap peas
- 4 tablespoons of Bangkok Peanut Sauce
- 1 teaspoon of cumin
- 4 teaspoons arrowroot
- ½ cup of dry sherry
- Salt and pepper to taste
For the rice
- 1 cup of brown rice
- 1 ¼ cup of water
- ¼ cup of raisins
- ¼ cup of spring onions
- 1 teaspoon of cumin
- Salt and pepper to taste
Making this Thai peanut veggie stir fry
Start by cooking the brown rice with water on the stovetop or in a rice cooker. Brown rice takes longer to cook than white rice, so you need to allow 40 minutes for cooking.
Be sure to make extra rice. The leftover rice is perfect in rice patties for another meal.
While the rice is cooking, chop your vegetables so that they are all ready when it’s time to cook the stir-fry.
About 20 minutes before the rice is cooked, heat the peanut oil in a skillet over medium heat. Add the onion, celery, peppers, ginger, and carrots.
Cook until the onion is tender and the other vegetables are starting to soften, about 3 -4 minutes. Stir in the garlic and cook 1 minute more.
Stir in the Gardein chicken strips and sauté the mixture for 2-3 minutes.
Add the Brussels sproiuts, zucchini and broccoli. Cook for 2-3 minutes. Stir in the sugar snap peas and cook for 2 minutes. The vegetables should be just starting to get soft but still have a bite to them.
Making the sauce for the stir-fry
Put the peanut sauce, cumin, and sherry in a small bowl. Add the arrowroot and stir well. Arrowroot will thicken the sauce when it cooks.
Stir this mixture into the stir-fry. Cook until the sauce thickens, about 2 minutes, stirring to keep it from sticking. Season to taste with salt and pepper.
Reduce the heat to low.
Finishing the rice
Drain the rice if it still has any liquid.
Add the raisins, spring onions, and 1 teaspoon of cumin to the rice cooker or the pot you cooked the rice in. Stir gently and season to taste with salt and pepper.
Serve the Thai peanut stir-fry with the cooked, seasoned brown rice.
Share this recipe using Gardein chicken strips on X
If you enjoyed making this Thai-inspired stir fry, be sure to share the recipe with a friend. Here is a post to get you started:
This Thai peanut stir fry is perfect for Meatless Mondays and a vegan diet because of one secret ingredient. Find out what it is on The Gardening Cook. Share on XMonday meal ideas – other vegan recipes to try
Do you follow a vegan diet? Try these recipes for something new:
- Curried carrot soup with tofu – Creamy but without a drop of cream or butter.
- Vegan lasagna with eggplant – This Italian delight is made with no meat.
- Vegan broccoli pasta – This vegan recipe features onions and garlic in a non-dairy cream sauce.
Pin this Thai peanut stir fry recipe for later
Would you like a reminder of this vegan stir fry recipe using Gardein chicken strips? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
Admin note: This recipe for Thai peanut stir fry first appeared on the blog in April of 2013. I have updated the post to add new images, a printable recipe card with nutritional information, and a video for you to enjoy.
Thai Peanut Stir Fry and Brown Rice
This Thai peanut stir fry combines lots of fresh veggies, with some peanut sauce and sherry. Serve it over brown rice and enjoy!
Ingredients
For the stir fry
- 1 tablespoon of peanut oil
- 1 onion, sliced
- 1/2 cup of baby peppers, sliced
- 1 inch slice of ginger, grated
- 3/4 cup of carrots, diced
- 1/2 cup of celery
- 2 cloves of garlic, diced
- 6 ounces of Gardein chicken strips
- 1/2 cup of Brussels sprouts, halved
- 1/2 cup of zucchini, sliced
- 1 cup of broccoli florets
- 1/2 cup of sugar snap peas
- 4 tablespoons of Bangkok peanut sauce
- 1/2 cup of dry sherry
- 1 teaspoon of cumin
- 4 teaspoons arrowroot
- Salt and pepper to taste
Rice
- 1 cup of brown rice
- 1 1/4 cup of water
- 1/4 cup of raisins
- 1/4 cup of spring onions
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cut your vegetables and set them aside.
- Add all of the ingredients for the rice to a rice cooker and cook it for 40 minutes.
- 15 minutes before the meal time, heat the peanut oil in a skillet and add the onion, peppers, ginger, carrots, and celery. Cook until the onion is tender, about 3-4 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the Gardein chicken strips and sauté for 2-3 minutes.
- Add the Brussels sprouts, zucchini, and broccoli. Cook for another 2 or 3 minutes.
- Add the sugar snap peas and cook for 2 minutes. The vegetables should be tender with a bite to them.
- Combine the peanut sauce, cumin, and sherry in a bowl with the arrowroot. Stir to combine.
- Add this mixture to the stir-fry. Cook, while stirring until the sauce thickens, about 2 minutes.
- Serve with the cooked brown rice.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 750Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 39mgSodium: 1944mgCarbohydrates: 96gFiber: 14gSugar: 29gProtein: 29g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.