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Peanut Chicken Stir-Fry Recipe

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4.3 from 2 reviews

This Peanut Chicken Stir-Fry is a delicious and quick 30-minute meal featuring tender chicken strips, crisp broccoli, and shredded carrots tossed with thick rice noodles in a rich, flavorful peanut sauce. A perfect weeknight dinner that combines the savory taste of soy and peanut butter with a hint of spice and sweetness, garnished optionally with sesame seeds for an added crunch.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Ingredients

Noodles

  • 8 ounces uncooked thick rice noodles

Peanut Sauce

  • 1/3 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes

Main Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 bunch broccoli, cut into florets
  • 1/2 cup shredded carrot
  • Sesame seeds, optional for garnish

Instructions

  1. Cook the noodles: Cook the thick rice noodles according to the package directions until tender but still firm to the bite. Drain and set aside.
  2. Prepare the peanut sauce: In a small bowl, whisk together the water, reduced-sodium soy sauce, peanut butter, brown sugar, lemon juice, minced garlic, and crushed red pepper flakes until smooth and well combined. Set this sauce aside.
  3. Cook the chicken: Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chicken strips and stir-fry for a few minutes on each side until they are no longer pink and cooked through. Remove the chicken from the skillet and set aside.
  4. Cook the vegetables: In the same skillet, add the remaining 1 tablespoon canola oil. Add the broccoli florets and shredded carrot, stir-frying for 4 to 6 minutes until the vegetables are crisp-tender.
  5. Add the peanut sauce: Pour the prepared peanut sauce into the skillet with the vegetables. Bring the mixture to a boil, then continue cooking and stirring until the sauce thickens, about 1 to 2 minutes.
  6. Toss the stir-fry: Return the cooked chicken to the skillet and mix well to heat through. Add the drained noodles to the skillet and toss everything together to combine evenly with the sauce, chicken, and vegetables.
  7. Serve: Optionally sprinkle sesame seeds over the top before serving for an added nutty flavor and crunch.

Notes

  • For a spicier dish, increase the crushed red pepper flakes to taste.
  • To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Use peanut butter that is smooth for better sauce consistency.
  • Vegetables can be swapped or added to include bell peppers, snap peas, or mushrooms.
  • Ensure the chicken is cooked thoroughly and no pink remains before combining with vegetables.

Find it online: https://cheftinaskitchen.com/peanut-chicken-stir-fry-recipe/