Description
This chicken and veggie stir-fry features tender chicken and crisp vegetables coated in a savory peanut sauce, served over rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha (optional)
- Cooked rice, for serving
Instructions
- In a medium bowl, toss the chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the red bell pepper, green bell pepper, broccoli, snap peas, and carrots to the skillet. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together the peanut butter, warm water, rice vinegar, honey, and sriracha (if using) until smooth.
- Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables, tossing to coat. Cook for 2-3 minutes, until the sauce has thickened slightly.
- Serve immediately over cooked rice.
Notes
- Adjust the spiciness of the peanut sauce by adding more or less sriracha.
- Feel free to use other vegetables you enjoy, such as mushrooms, zucchini, or bok choy.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg