Description
A quick and flavorful peanut chicken stir fry, perfect for a weeknight dinner.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs cut into bite sized pieces
- 2 tablespoons gluten free soy sauce or tamari (30ml)
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water (120ml)
- 3 tablespoons smooth peanut butter (48g)
- 2 tablespoons gluten free soy sauce or tamari (30ml)
- 1 tablespoon lime juice (15g)
- 1 teaspoon honey
- cooking oil
- 1 large carrot, cut into thin sticks
- 1 red bell pepper, deseeded and sliced
- 3 cloves garlic, minced
- 1/2 teaspoon chili flakes
- 3 spring onions, separate green tops from white bottoms and slice
- 1/4 cup fresh cilantro, chopped + more for serving
- 1/4 cup roasted peanuts, chopped (40g) + more for serving
- Lime wedges for serving, optional
Instructions
- Marinate chicken: Add the chicken to a large bowl along with 1 tablespoon soy sauce/tamari, vinegar, salt and pepper. Toss well to combine then set aside to marinate at least 15 minutes while you cook the vegetables.
- Sauce prep: In a small bowl, combine the sauce ingredients: water, peanut butter, soy sauce/tamari, lime juice and honey. Mix together then set aside.
- Stir Fry Vegetables: Warm a large pan or skillet over a medium-high heat. Add enough oil to cover the bottom of the pan. Add carrots and bell pepper. Cook, stirring often for about 5-7 minutes until tender. Remove veggies from pan and set aside.
- Cook chicken: Add a bit more oil to the pan if needed. Add the chicken to the pan and cook 3-4 minutes or until the outsides of the chicken are no longer pink.
- Aromatics: Add the garlic, chili flakes and white parts of the green onion to the pan. Cook 1-2 minutes.
- Add sauce: Pour the prepared sauce into the pan. Mix everything together well.
- Simmer: Adjust the temperature as needed to bring to a simmer. Let cook 7-10 minutes, uncovered until the sauce thickens. Taste and season the sauce as you see fit.
- Remaining Ingredients: Add the cooked carrots and pepper to the pan along with the remaining green onions, cilantro and peanuts. Mix and cook another 1-2 minutes then turn off the heat.
- Season and serve: Taste and season once more as needed then serve over rice or mixed into noodles. Top with more peanuts, cilantro and/or lime wedges and enjoy.
Notes
- This stir fry is best served immediately for optimal texture and flavor.
- Feel free to add other vegetables or adjust the spice level to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg