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Easy Peanut Chicken Stir-Fry

easy peanut chicken recipe
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Ingredients

Scale
  • 1 lb chicken breast, cut into thin strips
  • 2 tbsp smooth peanut butter
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil (optional)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, ends trimmed
  • 1 medium carrot, julienned
  • ½ cup sliced water chestnuts (optional)
  • 2 green onions, thinly sliced
  • 2 tbsp sesame seeds
  • ¼ cup roasted peanuts, roughly chopped
  • Fresh cilantro leaves for garnish (optional)
  • Steamed rice or noodles for serving

Instructions

  1. Pat chicken strips dry with paper towels and set aside.
  2. In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, lime juice, and red pepper flakes if using. Add 2 tablespoons water to create a smooth, pourable sauce.
  3. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  4. Add chicken strips in a single layer (working in batches if necessary) and cook undisturbed for 1-2 minutes, then stir-fry until cooked through, about 3-4 minutes total.
  5. Add bell pepper, snap peas, carrots, and water chestnuts (if using) to the wok. Stir-fry for 2-3 minutes until vegetables are bright and crisp-tender.
  6. Reduce heat to medium-low and pour the peanut sauce over the chicken and vegetables. Toss gently to coat everything evenly.
  7. Cook for 1-2 minutes until sauce thickens slightly and becomes glossy. If too thick, add 1-2 tablespoons of water.
  8. Drizzle with sesame oil if using, toss once more, then remove from heat immediately.
  9. Transfer to a serving dish and garnish generously with sliced green onions, sesame seeds, chopped peanuts, and cilantro if using.
  10. Serve immediately over steamed rice or noodles.

Notes

  • For extra-tender chicken, try the velveting technique: toss sliced chicken with 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1 tablespoon oil. Let rest for 15 minutes before cooking.
  • This dish keeps well in the refrigerator for up to 4 days. Store sauce-coated chicken and vegetables separately from any rice or noodles.
  • For a spicier version, add 1-2 tablespoons of chili garlic sauce to the peanut sauce mixture.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: peanut chicken, peanut chicken stir-fry, easy peanut chicken recipe, quick chicken with peanuts, spicy peanut chicken

Find it online: https://www.joyliciousrecipes.com/peanut-chicken-bold-stir-fry/