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Chicken Peanut Stir Fry recipe

  • Author: Sophia

Ingredients

For the Creamy Peanut Sauce:

  • ½ cup (130g) Creamy peanut butter (natural, unsweetened is best)

  • ⅓ cup (80ml) Low-sodium soy sauce (or tamari for gluten-free)

  • ¼ cup (60ml) Warm water

  • 2 tbsp (30ml) Rice vinegar

  • 2 tbsp (40g) Honey or maple syrup

  • 1 tbsp (15ml) Toasted sesame oil

  • 1 tbsp (15ml) Fresh lime juice

  • 2-3 cloves Garlic, finely minced or grated

  • 1-inch piece Ginger, peeled and finely grated

  • 1-2 tsp (5-10ml) Sriracha or other chili garlic sauce (adjust to taste)

For the Stir-Fry:

  • 1 lb (450g) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

  • 1 tbsp (15ml) Low-sodium soy sauce

  • 1 tsp Cornstarch

  • 2 tbsp High-heat cooking oil (like avocado, canola, or peanut oil), divided

  • 1 large head Broccoli, cut into small florets (about 4 cups)

  • 1 large Red bell pepper, thinly sliced

  • 1 medium Yellow onion, sliced

For Garnish (Optional but Recommended):

  • ¼ cup Roasted peanuts, roughly chopped

  • Fresh cilantro leaves

  • Sesame seeds (toasted or black)

  • Sliced scallions (green parts)

  • Lime wedges for serving

Instructions

Part 1: Prepare the Sauce and Chicken

  1. Make the Peanut Sauce: In a medium bowl, combine all the sauce ingredients: creamy peanut butter, soy sauce, warm water, rice vinegar, honey, sesame oil, lime juice, minced garlic, grated ginger, and sriracha. Whisk vigorously until the sauce is completely smooth and emulsified. The warm water will help the peanut butter loosen up. Taste and adjust the seasoning if needed—add more honey for sweetness, sriracha for heat, or lime juice for tang. Set aside.

  2. Marinate the Chicken: In a separate bowl, place your cubed chicken. Add the 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss well to coat every piece. This quick “velveting” technique with cornstarch creates a very thin coating that helps protect the chicken from the high heat, keeping it incredibly tender and juicy. Let it sit while you prepare your vegetables.

Part 2: The Stir-Frying Process

  1. Heat the Pan: Place a large skillet or wok over high heat. Let it get very hot—you should feel a wave of heat when you hold your hand a few inches above the surface.

  2. Sear the Chicken: Add 1 tablespoon of your high-heat cooking oil to the hot pan. Carefully add the marinated chicken in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook undisturbed for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the pan and set it aside on a plate.

  3. Cook the Vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add the broccoli florets and sliced onion. Stir-fry for 3-4 minutes, until the broccoli is bright green and starts to become crisp-tender.

  4. Add Bell Peppers: Add the sliced red bell pepper to the pan and continue to stir-fry for another 2-3 minutes. You want the vegetables to be cooked but still have a pleasant bite.

  5. Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce all over everything.

  6. Simmer and Thicken: Stir constantly to coat the chicken and vegetables evenly. Let the mixture come to a gentle simmer. The sauce will thicken in the heat (thanks to the peanut butter and cornstarch from the chicken) and become glossy, clinging to every ingredient. This should only take about 1-2 minutes.

  7. Serve Immediately: Remove from the heat and serve immediately for the best texture and flavor.

Nutrition

  • Serving Size: one normal portion
  • Calories: 550-600

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Find it online: https://vintagecooks.com/chicken-peanut-stir-fry-recipe/