Chicken Stir Fry with Ginger Peanut Sauce
Transform your weeknight dinner routine with this irresistible Chicken Stir Fry with Ginger Peanut Sauce—a perfect balance of savory, nutty, and slightly sweet flavors. Tender strips of soy-marinated chicken are stir-fried alongside vibrant vegetables like broccoli, red bell peppers, and crisp snow peas, creating a nutritious meal that's bursting with color and crunch. The star of the dish is the creamy ginger peanut sauce, a rich medley of peanut butter, fresh ginger, hoisin sauce, and a hint of brown sugar, which beautifully coats every bite. Quick to prepare in just 35 minutes, this Asian-inspired stir fry is ideal for busy evenings and pairs wonderfully with steamed rice or noodles. Don’t forget the optional sprinkle of crushed peanuts for a delightful finishing touch!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (for cooking)
- 1 whole Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 cup Snow peas
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 quarter cup Peanut butter (creamy or chunky)
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Brown sugar
- 3 tablespoons Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 4 cups Cooked rice or noodles (for serving)
Instructions
Cut the chicken breasts into thin strips and place them in a mixing bowl.
Add 1 tablespoon of soy sauce and the cornstarch to the chicken, tossing to coat evenly. Set aside to marinate while you prepare the other ingredients.
In a small bowl, whisk together the peanut butter, remaining 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, brown sugar, water, and grated ginger to form the ginger peanut sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and stir fry for 4-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan, followed by the minced garlic. Stir for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot slices, and snow peas to the pan. Stir fry for 3-4 minutes, or until the vegetables are crisp-tender.
Return the chicken to the pan and pour the ginger peanut sauce over the mixture. Toss everything together and cook for another 1-2 minutes, allowing the sauce to coat the chicken and vegetables evenly.
Serve the chicken stir fry hot over cooked rice or noodles, garnished with crushed peanuts if desired.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
