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Weeknight • Chicken

Speedy Peanut Chicken Stir-Fry

A vibrant and satisfying stir-fry featuring tender chicken, fresh vegetables, and a creamy, savory peanut sauce.

Prep
20 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Peanut Chicken Stir-Fry

Forget takeout! This Speedy Peanut Chicken Stir-Fry brings all the delicious, vibrant flavors of your favorite Asian-inspired dish right to your kitchen, in less time than it takes to order. With tender chicken and crisp veggies coated in a dreamy peanut sauce, it's a weeknight win that's bursting with flavor!

Ingredients

Yield: 4 servings

For the Chicken & Veggies

  • 1 tbsp sesame oil or vegetable oil
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 head broccoli, cut into small florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger

For the Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce (low sodium preferred)
  • 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)
  • Optional: Cooked rice or noodles for serving
  • Optional Garnish: Chopped peanuts, sesame seeds, fresh cilantro

Preparation

  1. Step 1

    First, prepare your peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, Sriracha (if using), and warm water until smooth and creamy. If the sauce is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency. Set aside.

  2. Step 2

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

  3. Step 3

    Add the broccoli florets and red bell pepper to the same skillet. Stir-fry for 3-4 minutes, until tender-crisp. Add the snap peas, minced garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant and snap peas are bright green.

  4. Step 4

    Return the cooked chicken to the skillet with the vegetables. Pour the prepared peanut sauce over the chicken and vegetables. Toss everything together until thoroughly coated and heated through, about 2 minutes.

  5. Step 5

    Serve immediately over cooked rice or noodles. Garnish with chopped peanuts, sesame seeds, or fresh cilantro, if desired.

Tips

  • Prep all your ingredients (chop veggies, make sauce) before you start cooking – stir-fries cook very quickly!
  • Adjust the amount of Sriracha in the peanut sauce to your preferred level of spice.
  • Feel free to swap out vegetables based on what you have. Carrots, mushrooms, or bok choy also work wonderfully.
  • For a more intense peanut flavor, toast your peanuts lightly before chopping for garnish.

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