Spoon Simple
Quick Weeknight Chicken Stir-Fry with Peanut Sauce
Whip up a flavorful and satisfying chicken stir-fry in under 30 minutes, perfect for busy evenings. This dish features tender chicken and crisp vegetables coated in a rich peanut sauce.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-4 tablespoons hot water, as needed for thinning
Step 2 — For the Stir-Fry
- 1 tablespoon sesame oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snow peas
- Cooked rice or noodles, for serving
Instructions
- 1
Prepare Peanut Sauce
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic. Gradually whisk in hot water until the sauce reaches your desired consistency. Set aside.
- 2
Cook Chicken
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Stir-Fry Vegetables
Add bell peppers, broccoli, and carrots to the same skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add snow peas and cook for another minute.
- 4
Combine and Serve
Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce is heated through. Serve immediately over cooked rice or noodles.
Nutrition per serving: 450 cal · 35g protein · 25g carbs · 25g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
