This Thai Peanut Stir Fry has a boatload of veggies to add lots of flavor and nutrition to your dinner meal.
Team this vegan stir fry with brown rice, flavored with cumin, spring onions and raisins and you will tempt even the most meat loving family member.
We love Thai recipes at our house. They have a nice level of heat without being too overpowering and also pack a powerful flavor punch.
Today, we’ll be converting a traditional stir fry recipe into one that fits a vegan diet by substituting Gardein chicken strips for normal chicken.
This plant based protein is ready in just five minutes to jump-start your meatless Monday meal.
My daughter and I are both following a vegan diet, so we are on the lookout for recipes to convert and these chicken strips are getting a work out.
If you enjoy Thai cooking, be sure to check out my recipe for tamarind paste substitute. It’s an ingredient often called for in Thai recipes.This Thai peanut stir fry is perfect for meatless Monday and a vegan diet because of one secret ingredient. Find out what it is on The Gardening Cook. Click To Tweet
Thai Peanut Stir Fry Veggies and Brown Rice Sensation
You can really use whatever veggies you have on hand. My vegetable garden is producing well right now, so I had lots of veggies to choose from.
I always cut up every thing before I start cooking. It seems to make the cooking process all come together faster.
Plus, you can do the cutting earlier in the day and then just stir fry right before you need the meal, so it is more relaxing for me to do it this way.
Making this Thai peanut stir fry
I used a rice cooker to make my rice. Brown rice takes much longer than white rice does to cook, so you have to allow some extra time for cooking.
However, the brown rice is more nutritious that white rice. It’s higher in fiber and magnesium as well as other nutrients. We love the nutty texture of brown rice at our house.
Once the rice is well underway, cook the vegetables in peanut oil in a skillet and add the Gardein chicken strips.
Combine the peanut sauce with sherry, cumin and arrowroot and add to the pan. The arrowroot will help the sauce to thicken.
Serve over brown rice. I added some raisins and cumin to the rice to give it more flavor.
You’ll never guess that the stir fry has a chicken substitute instead of the real deal. It tastes very authentic.
What are your favorite quick and easy dinner meals? Do you stir fry often? Please leave your comments below.
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.
- Slow cooker vegan 3 bean chili – The crockpot does all the word on this recipe.
- Vegan peanut butter walnut fudge. – Perfect for dessert or a snack.
Pin this Thai peanut stir fry for later
Would you like a reminder of this vegan stir fry recipe? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
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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.
For the stir fry
- 6 ounces of Gardein chicken strips
- 1/2 cup of brussel sprouts, halved
- 3/4 cup of carrots, diced
- 1/2 cup of zucchini, sliced
- 1/2 cup of baby peppers, sliced
- 1/2 cup of sugar snap peas
- 1/2 cup of celery
- 1 cup of broccoli florets
- 1 inch slice of ginger, grated
- 1 onion, sliced
- 2 cloves of garlic, diced
- salt and pepper to taste
- 1 tsp cumin
- 1 tbsp peanut oil
- 4 tbsp Bangkok Padang Peanut Sauce
- 1/2 cup of dry sherry
- 4 teaspoons arrowroot
- 1 cup of brown rice
- 1/4 cup of raisins
- 1/4 cup of spring onions
- 1 teaspoon cumin
- salt and pepper to taste
- 1 1/4 cup of water
- Cut your vegetables and set aside.
- Add all of the ingredients for the rice to a rice cooker and set for 40 minutes.
- 15 minutes before the meal time, Heat the peanut oil in a skillet and add the onion, garlic, peppers, celery and carrots and cook until the onion is tender, about 1-2 minutes.
- Stir in the Gardein chicken strips and sauté for a few minutes.
- Add the remaining vegetables except for the peas and stir fry for another 2 or 3 minutes. Add the peas and stir for a few more minutes.
- Combine the peanut sauce, cumin, and sherry with the arrowroot and stir into the mixture. Keep stirring over medium heat until the sauce thickens.
- Serve with the cooked brown rice.
Amount 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.