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In a medium bowl, combine the cut chicken thighs with 2 tablespoons of soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes.

While the chicken marinates, prepare the peanut sauce. In a separate bowl, whisk together the peanut butter, 1/4 cup soy sauce, rice vinegar, honey, grated ginger, minced garlic, Sriracha, and 1/4 cup water until smooth. If the sauce is too thick, add another tablespoon or two of water until it reaches a pourable consistency.

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of peanut oil to the same skillet. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.

Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables. Toss to coat everything evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and heat through.

Remove from heat. Garnish with sliced green onions, chopped roasted peanuts, and sesame seeds before serving.


In a medium bowl, combine the cut chicken thighs with 2 tablespoons of soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes.

While the chicken marinates, prepare the peanut sauce. In a separate bowl, whisk together the peanut butter, 1/4 cup soy sauce, rice vinegar, honey, grated ginger, minced garlic, Sriracha, and 1/4 cup water until smooth. If the sauce is too thick, add another tablespoon or two of water until it reaches a pourable consistency.

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of peanut oil to the same skillet. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.

Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables. Toss to coat everything evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and heat through.

Remove from heat. Garnish with sliced green onions, chopped roasted peanuts, and sesame seeds before serving.
