Chicken Stir Fry with Vegetables and Peanuts
Get ready to savor the vibrant flavors of this irresistible Chicken Stir Fry with Vegetables and Peanuts—a quick, healthy, and utterly delicious weeknight dinner! Tender strips of marinated chicken are expertly stir-fried alongside colorful vegetables like broccoli, carrots, red bell peppers, and snow peas, creating a medley of textures and nutrients. A savory sauce made with soy sauce, oyster sauce, and honey brings just the right balance of salty and sweet, while a handful of peanuts adds a delightful crunch. This one-pan recipe comes together in just 30 minutes and can be served over fluffy rice or noodles for a complete, satisfying meal. Perfect for busy nights, this stir fry is as versatile as it is flavorful, with a touch of sesame and garlic to elevate every bite. Garnish with fresh green onions for a vibrant finish and watch everyone reach for seconds!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium carrots, sliced thinly
- 200 grams broccoli florets
- 1 medium red bell pepper, sliced
- 100 grams snow peas
- 50 grams unsalted peanuts
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons water
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams rice or noodles (optional, for serving)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Slice the chicken breast into thin strips and place in a bowl.
Mix 2 tablespoons of soy sauce and 2 teaspoons of cornstarch in the bowl with the chicken, tossing to coat. Let the chicken marinate for 10 minutes while preparing other ingredients.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce, water, honey, sesame oil, salt, and black pepper to make the stir-fry sauce. 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 for 3-4 minutes until golden and just cooked through. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the carrots, broccoli florets, red bell pepper, and snow peas to the pan. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the pan and pour the prepared stir-fry sauce over the mixture. Stir well to evenly coat the chicken and vegetables.
Add the unsalted peanuts and continue cooking for 1-2 minutes until everything is heated through.
Remove from heat and serve hot over cooked rice or noodles if desired. Garnish with sliced green onions for an extra burst of flavor.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6630 mg | 288% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.6 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2941 mg | 63% | |
*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.
