Description
A delightful Peanut Butter Chicken Stir Fry that offers a unique twist on traditional stir-fry flavors. This recipe combines tender chicken and fresh vegetables in a rich, savory-sweet peanut sauce, creating a comforting and exciting meal perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup snow peas
- 1/4 cup chopped peanuts
- Cooked rice, for serving
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup water (or more, to reach desired consistency)
Instructions
- In a medium bowl, toss the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside.
- In a small bowl, whisk together all the peanut sauce ingredients: peanut butter, 1/4 cup soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and water. Add more water if needed to achieve a smooth, pourable consistency.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, sliced red bell pepper, and snow peas. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared peanut sauce over the chicken and vegetables.
- Stir well to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
- Serve the Peanut Butter Chicken Stir Fry immediately over cooked rice, garnished with chopped peanuts.
Notes
- You can add other vegetables like carrots, mushrooms, or onions to this stir-fry.
- For a spicier kick, add a pinch of red pepper flakes to the peanut sauce.
- If you don’t have rice vinegar, apple cider vinegar can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550
- Sugar: 15g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg