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Weeknight • Chicken

Speedy Peanut Butter Chicken Bowls

Quick and flavorful chicken stir-fry with a creamy peanut sauce, served over rice for an easy weeknight bowl.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Peanut Butter Chicken Bowls

Get ready for a flavor explosion with these Speedy Peanut Butter Chicken Bowls! This recipe takes juicy chicken and tosses it in an irresistible creamy, savory, and slightly sweet peanut sauce. It's a satisfying, healthy, and super fast meal that's perfect for busy evenings when you're craving something delicious.

Ingredients

Yield: 4 servings

Chicken & Veggies

  • 1 tbsp sesame oil (or olive oil)
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 tsp)
  • Cooked rice, for serving

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sriracha or chili garlic sauce (optional, for heat)
  • 1/4 cup warm water (or more, to thin)

Garnish (optional)

  • Chopped roasted peanuts
  • Fresh cilantro
  • Lime wedges

Preparation

  1. Step 1

    Cook rice according to package directions. While rice cooks, prepare chicken and veggies.

  2. Step 2

    Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha (if using), and warm water until smooth and creamy. Add more water, a tablespoon at a time, until desired consistency is reached.

  3. Step 3

    Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

  4. Step 4

    Add red bell pepper and broccoli florets to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add minced garlic and grated ginger, and cook for 1 minute more until fragrant.

  5. Step 5

    Return cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat, cooking for 1-2 minutes until the sauce is heated through and coats the chicken and veggies evenly.

  6. Step 6

    Serve immediately over cooked rice. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice, if desired.

Tips

  • Prep all your ingredients (chop veggies, mix sauce) before you start cooking, as stir-fries cook quickly.
  • Feel free to use your favorite stir-fry vegetables like snap peas, carrots, or mushrooms.
  • For a vegetarian option, swap chicken for tofu or chickpeas.

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