Spicy Peanut Chicken Stir-Fry
Spicy Peanut Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon Sriracha, or more, to taste
- 1/4 cup water
For the Stir-Fry
- 2 tablespoons peanut oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or thinly sliced
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 3 min
- 6
Remove from heat. Garnish with sliced green onions, chopped roasted peanuts, and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon Sriracha, or more, to taste
- 1/4 cup water
For the Stir-Fry
- 2 tablespoons peanut oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or thinly sliced
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 3 min - 6
Remove from heat. Garnish with sliced green onions, chopped roasted peanuts, and sesame seeds before serving.
⏱️ 1 min