A quick and tasty Peanut Butter Chicken Stir-Fry recipe that combines tender chicken with fresh vegetables and a creamy peanut sauce.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snap peas
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 cup chopped green onions
1 tablespoon sesame seeds (optional)
Cooked rice or noodles for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth.
Return the cooked chicken to the skillet and pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly and heat through for another 2-3 minutes.
Serve the stir-fry over cooked rice or noodles, garnished with chopped green onions and sesame seeds if desired.
Notes
For added heat, include a teaspoon of red pepper flakes or a splash of sriracha in the peanut sauce.
Substitute the chicken with tofu or shrimp for a different protein option, adjusting cooking times as needed.