Vegan Thai Peanut Chicken

Indulge in the irresistible flavors of this Vegan Thai Peanut 'Chicken,' a plant-based twist on a Thai-inspired classic that's bursting with rich, creamy goodness. Featuring hearty chicken-style seitan or tofu, crisp stir-fried vegetables, and a luscious peanut sauce infused with coconut milk, lime juice, and Thai red curry paste, this dish strikes the perfect balance of savory, tangy, and slightly sweet. Ready in just 35 minutes, it’s an easy, wholesome dinner option that’s perfect for weeknights. Serve it over jasmine rice or rice noodles, and top with crushed peanuts and fresh cilantro for a vibrant, restaurant-worthy finish. This vegan Thai peanut recipe is gluten-free adaptable, protein-packed, and guaranteed to captivate your taste buds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Chicken-style seitan (or firm tofu as an alternative)
• 0.5 cup Peanut butter (smooth, natural)
• 1 cup Coconut milk (full-fat)
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 2 tablespoons Maple syrup
• 2 tablespoons Lime juice (freshly squeezed)
• 1 tablespoon Thai red curry paste (check vegan certification)
• 3 cloves Minced garlic
• 1 teaspoon Grated ginger
• 2 tablespoons Vegetable oil
• 1 medium Red bell pepper (sliced)
• 1 medium Carrot (julienned or sliced thinly)
• 2 cups Broccoli florets
• 0.25 cup Crushed peanuts (for garnish)
• 0.25 cup Chopped cilantro (for garnish)
• 4 servings Cooked jasmine rice or rice noodles

Directions

Step 1

Prepare the chicken-style seitan by cutting it into bite-sized pieces. If using tofu, press it to remove excess water and cut into cubes.

Step 2

In a small mixing bowl, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, and Thai red curry paste. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the seitan (or tofu) and sauté until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds, until fragrant.

Step 5

Add the bell pepper, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.

Step 6

Return the seitan (or tofu) to the skillet. Pour the peanut sauce over the mixture and toss to coat evenly. Allow the sauce to simmer for 3-5 minutes to thicken and heat through.

Step 7

Serve the Vegan Thai Peanut 'Chicken' over cooked jasmine rice or rice noodles. Garnish with crushed peanuts and chopped cilantro.

Step 8

Enjoy your flavorful, plant-based Thai-inspired dish!

Nutrition Facts

Serving size	(1958.2g)

Amount per serving	% Daily Value*
Calories	3397.7

Total Fat 175.1g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 5123.0mg	0%
Total Carbohydrate 326.7g	0%
Dietary Fiber 34.1g	0%
Total Sugars 60.7g
Protein 177.5g	0%

Vitamin D 0IU	0%
Calcium 480.3mg	0%
Iron 27.9mg	0%
Potassium 3433.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 19.8%

Carbs: 36.4%