Spoon Simple
Weeknight Chicken Stir-Fry with Peanut Sauce
A vibrant and flavorful chicken stir-fry that comes together in under 30 minutes, perfect for busy weeknights. Packed with colorful vegetables and a delicious homemade peanut sauce, it's a healthy and satisfying meal the whole family will love.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-4 tablespoons hot water, to thin
Step 2 — For the Stir-Fry
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1/2 cup snap peas
- 2 cups cooked brown rice, for serving
Instructions
- 1
Make the Peanut Sauce
In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Gradually whisk in hot water until the sauce reaches your desired consistency.
- 2
Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Stir-Fry the Vegetables
Add broccoli, red bell pepper, and carrot to the same skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add snap peas and cook for another minute.
- 4
Combine and Serve
Return the cooked chicken to the skillet. Pour the peanut sauce over the chicken and vegetables. Toss to coat everything evenly and cook for 1-2 minutes until the sauce has thickened slightly. Serve immediately over cooked brown rice.
Nutrition per serving: 450 cal · 35g protein · 40g carbs · 20g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
