Chicken Stir Fry with Spicy Peanut Sauce
Transform your weeknight dinner routine with this vibrant and flavorful Chicken Stir Fry with Spicy Peanut Sauce! This quick and easy recipe combines tender strips of marinated chicken, crisp sautéed vegetables like broccoli, carrots, and bell peppers, and an irresistibly creamy, nutty, and slightly fiery sauce made with peanut butter, Sriracha, and honey. Perfectly balanced with a hint of sweetness and zing from rice vinegar, this dish delivers bold, restaurant-quality flavors that come together in just 35 minutes. Serve it over steamed rice or noodles for a hearty, wholesome meal the whole family will love. Packed with protein, colorful veggies, and plenty of spice, this stir fry is a delicious way to satisfy your cravings while keeping things fresh and healthy!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 large Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 3 stalks Green onions, sliced
- 1 cup Peanut butter
- 2 tablespoons Sriracha sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 cup Water
- 4 servings Cooked rice or noodles (optional for serving)
Instructions
Cut the chicken breast into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the chicken, and toss to coat evenly. Set aside to marinate for 10 minutes.
In a small bowl, prepare the spicy peanut sauce by combining peanut butter, 1 tablespoon of soy sauce, sriracha sauce, honey, rice vinegar, and water. Mix until smooth, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir fry until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, and stir fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir fry for 5-6 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables, and pour in the prepared peanut sauce. Stir to combine and cook for another 2-3 minutes until heated through.
Garnish with sliced green onions and serve immediately over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 51.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 86.9 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4308 mg | 92% | |
*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.
