Description
The peanut sauce in this stir-fry is what separates it from every other chicken-and-vegetable skillet dinner. Creamy peanut butter, soy, lime, sriracha, and a hit of ginger create a sauce that clings to the chicken and vegetables and makes you want to lick the pan. The whole thing comes together in twenty minutes and tastes like something from a Thai restaurant that knows what it is doing.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breast, sliced thin
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon honey
- Juice of 1 lime
- 1/4 cup warm water
- 3 cups cooked jasmine rice
- 2 tablespoons crushed roasted peanuts
- Fresh cilantro and lime wedges for serving
Instructions
- Whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, lime juice, and warm water until smooth. Set the sauce aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry the chicken in a single layer for 4 to 5 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry the bell pepper, snap peas, and broccoli for 3 minutes until crisp-tender.
- Add garlic and ginger and stir-fry 30 seconds until fragrant.
- Return the chicken to the wok and pour the peanut sauce over everything. Toss to coat and cook 1 minute until the sauce is heated through and clinging to the chicken.
- Serve over jasmine rice topped with crushed peanuts, cilantro, and lime wedges.
Notes
- The warm water in the peanut sauce is what makes it pourable and able to coat the stir-fry — skip it and the sauce seizes into a thick paste.
- A screaming-hot wok is essential. If the pan is not hot enough, the chicken steams instead of searing and the vegetables turn limp.
- Natural peanut butter works here but conventional creamy blends more easily into a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12
- Sodium: 810
- Fat: 20
- Carbohydrates: 48
- Fiber: 4
- Protein: 40
- Cholesterol: 95