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This Easy Peanut Chicken Stir Fry is loaded with chicken, vegetables, and the dreamy, irresistible flavor of peanut sauce that we crave so much!
I don’t remember the first time I tried peanut sauce; it’s all a delicious blur. But, I can tell you this. I am unabashedly in love with the stuff! It’s one of those flavors that I crave in a BIG way and if you feel the same, this dish is going to be your new best friend.
It’s creamy, peanut-y, full of vibrant, delicious vegetables and it’s easy enough to make any old night of the week.
I have to apologize for not including step-by-step photos this time around. I made this for dinner the other night and as I gazed into the skillet at the gorgeous finished product, I knew had to do a quick photo shoot before we sat down to eat.
My family is used to this strange thing I do. Bless them.
But, you don’t need the step-by-step on this one anyway. It’s super simple to put together and I’m feeling confident that you’re going to totally rock this out if you try it.
Here are a few tips for stir fry success:
- Cook your chicken in batches to avoid overcrowding the pan. The chicken (and you) will be happier.
- Get the pan as hot as you can without the oil smoking before adding the chicken. It will give it a nice sear and cook it quickly.
- As with any stir fry, cook the harder vegetables first. Add garlic last since it has a tendency to burn easily.
- Keep it moving! Use a spoon to move the chicken and vegetables around while cooking – thus the name!
- Store fresh ginger root in a zippered plastic sandwich bag in the freezer. It will grate SO much easier and stay fresh for a very long time.
If you’re a fan of peanut sauce, be sure to give this one a try.
For another easy Asian-inspired meal give this Egg Roll Stir Fry a try.
Easy Peanut Chicken Stir Fry
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon cornstarch
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons peeled and grated fresh ginger root
- 2 teaspoons Sriracha , or to taste
- 2 to 2 1/4 pounds boneless skinless chicken breasts , cut into bite-size pieces
- 3 to 4 tablespoons vegetable oil , divided and as needed
- 1/2 teaspoon salt
- fresh ground black pepper , to taste
- 1 small crown broccoli chopped into bite-size pieces
- 1 red bell pepper thinly sliced
- 6 ounces cremini mushrooms rinsed and sliced
- 3 green onions thinly sliced
- 1 teaspoon minced garlic
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped peanuts
- 1 1/2 cups white rice , cooked according to the package directions
- Whisk together the chicken broth and cornstarch until cornstarch has completely dissolved. Add peanut butter, soy sauce, brown sugar, ginger, and Sriracha, whisking until smooth. Set aside.
- Add 2 tablespoons oil to a large skillet or wok. Stir-fry chicken in batches to avoid overcrowding the pan, adding additional oil between batches if necessary. Season with salt and fresh ground black pepper and stir-fry for several minutes or until no longer pink. Transfer cooked chicken to a plate with a slotted spoon and set aside.
- Add additional 1 tablespoon oil to pan and add broccoli and red bell pepper. Cook, stirring for several minutes, or until beginning to get tender. Add mushrooms and green onions; stir-fry 3 to 4 minutes longer or until all vegetables are crisp-tender. Add green onions and garlic; cook 1 minute longer.
- Whisk peanut sauce once more and add to the pan. Bring to a low simmer; cook and stir for a minute or two until thickened. Add chicken and heat through.
- Sprinkle with cilantro and chopped peanuts and serve over rice.