Peanut Chicken Stir Fry
Transform your weeknight dinners with this vibrant and flavor-packed Peanut Chicken Stir Fry, a perfect combination of tender chicken, crisp mixed vegetables, and a rich, creamy peanut sauce. Infused with the nuttiness of chunky peanut butter, the umami of hoisin sauce, and the zing of fresh ginger and garlic, this dish strikes a harmonious balance of savory, sweet, and tangy flavors. Ready in just 35 minutes, this easy stir fry is ideal for busy schedules yet impressive enough for guests. Served over fluffy rice or noodles and topped with crunchy crushed peanuts and scallions, it’s a satisfying and wholesome meal bursting with texture and color. Perfect for fans of quick stir fry recipes, peanut-based sauces, and healthy dinner ideas, this dish is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Sesame oil
- 2 cups Mixed bell peppers (red, yellow, green), sliced
- 1 cup Broccoli florets
- 1 cup Carrot, julienned
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 cup Chunky peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 0.25 cup Water
- 2 tablespoons Unsalted peanuts, crushed
- 2 Scallions, sliced
- 4 cups Cooked rice or noodles, for serving
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Add 1 tablespoon of soy sauce and the cornstarch. Mix well and set aside to marinate for 10 minutes.
In a small bowl, prepare the peanut sauce by combining peanut butter, 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, honey, and 1/4 cup of water. Whisk until smooth and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet. Toss in the garlic, ginger, bell peppers, broccoli, and carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly and let it cook for 2-3 minutes until the sauce is heated through.
Sprinkle the crushed peanuts and sliced scallions over the stir fry.
Serve hot over cooked rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 65.3 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4066 mg | 87% | |
*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.
