Chicken Stir-fry with Peanut Sauce
Chicken Stir-fry with Peanut Sauce
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons olive oil, divided
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons water, or more, as needed
For Serving
- 4 cups cooked rice
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare the vegetables and sauce.
⏱️ 10 min
- 2
In a separate small bowl, whisk together all the peanut sauce ingredients: creamy peanut butter, 1/4 cup soy sauce, rice vinegar, honey, 1 teaspoon sesame oil, and sriracha. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
⏱️ 5 min
- 5
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables. Toss everything together until well coated and heated through, about 1-2 minutes.
⏱️ 2 min
- 7
Serve the chicken stir-fry immediately over cooked rice. Garnish with sliced green onions and chopped peanuts, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Stir-fry with Peanut Sauce
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons olive oil, divided
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons water, or more, as needed
For Serving
- 4 cups cooked rice
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare the vegetables and sauce.
⏱️ 10 min - 2
In a separate small bowl, whisk together all the peanut sauce ingredients: creamy peanut butter, 1/4 cup soy sauce, rice vinegar, honey, 1 teaspoon sesame oil, and sriracha. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
⏱️ 5 min - 5
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables. Toss everything together until well coated and heated through, about 1-2 minutes.
⏱️ 2 min - 7
Serve the chicken stir-fry immediately over cooked rice. Garnish with sliced green onions and chopped peanuts, if desired.