Easy Peanut Chicken Stir Fry

A warm and comforting stir fry featuring tender chicken, vibrant veggies, and a creamy peanut sauce that comes together quickly and easily for a fulfilling meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 520

Ingredients Method Notes

Ingredients

For the Peanut Sauce

1.5 cups low-sodium chicken broth Choose low-sodium varieties to keep it healthier.
1 tablespoon cornstarch For thickening the sauce.
0.5 cup creamy peanut butter Essential for that rich, nutty flavor.
0.25 cup low-sodium soy sauce Get that umami punch! Use tamari for gluten-free.
2 tablespoons light brown sugar Adds a touch of sweetness.
2 teaspoons fresh ginger root Peeled and grated; elevates the taste.
2 teaspoons Sriracha Spice it up according to your preference!

For the Chicken and Vegetables

2 to 2.25 pounds boneless skinless chicken breasts Cut into bite-sized pieces for even cooking.
3 to 4 tablespoons avocado oil For frying; adjust as needed.
0.5 teaspoon salt For seasoning.
to taste freshly ground black pepper Sprinkle to enhance flavor.
1 small crown broccoli Chopped into bite-size pieces; adding nutrition and crunch.
1 large red bell pepper Thinly sliced; sweetness and color.
6 ounces cremini mushrooms Rinsed and sliced; earthy flavor.
3 green onions Thinly sliced; garnishing and flavoring.
1 teaspoon minced garlic For that aromatic kick!
3 tablespoons chopped cilantro For freshness.
3 tablespoons chopped peanuts A crunchy topping!
1.5 cups white rice Cooked according to the package directions to serve alongside.

Method

Preparation

Whisk together the chicken broth and cornstarch until completely dissolved.
Add creamy peanut butter, soy sauce, brown sugar, ginger, and Sriracha to the broth mixture. Whisk until smooth.

Cooking

Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.
Add chicken in batches, season with salt and pepper, and cook until golden brown.
After removing chicken, add an extra tablespoon of oil to the skillet, then toss in broccoli and red bell pepper. Cook for 3-4 minutes.
Add mushrooms and green onions; continue cooking until vibrant and tender.
Stir in garlic and allow to soften for a minute, then pour the prepared sauce into the skillet over chicken and veggies.
Simmer until heated through and fragrant. Top with cilantro and chopped peanuts before serving over cooked rice.

Notes

For best results, avoid overcrowding the pan while cooking the chicken and taste the sauce to adjust the flavor as you go. Leftovers can be refrigerated for up to three days.