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–+ servings
Peanut Butter Chicken

Creamy Peanut Butter Chicken Stir-Fry for Quick Weeknight Meals

This Peanut Butter Chicken Stir-Fry is a quick and easy dinner option that satisfies cravings with creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Creamy Peanut Butter Add richness and depth; substitute with almond butter for a different nutty flavor.
  • 1 tbsp Sesame Oil Provides a fragrant, nutty aroma; can be swapped with olive oil if unavailable.
  • 2 tbsp Lime Juice Balances the richness with acidity; fresh lime preferred.
  • 2 cloves Garlic Enhances flavor; use fresh minced garlic for the best taste.
  • 1 tbsp Fresh Ginger Adds warmth and spice; substitute with ground ginger if fresh isn't available.
  • 1 tbsp Low-Sodium Soy Sauce Adds umami and saltiness; use gluten-free tamari for gluten-free.
  • 1 tbsp Honey Provides sweetness to balance flavors; maple syrup can be used as a vegan alternative.
  • 1/4 cup Water Adjusts sauce consistency; coconut milk can be used for a creamier texture.
For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Cut into bite-sized pieces; substitute with tofu or chickpeas for vegetarian option.
  • 2 tbsp Olive Oil For cooking; use coconut oil for a different flavor profile.
For the Veggie Medley
  • 2 cups Broccoli Florets Adds color and nutrition; substitute with snap peas or green beans.
  • 1 cup Red Bell Peppers For sweetness and crunch; any color bell pepper or another vegetable can be used.
  • 1/4 cup Green Onions For garnish and mild onion flavor; can be omitted or replaced with chives.

Equipment

  • Large nonstick skillet or wok
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together creamy peanut butter, sesame oil, lime juice, minced garlic, fresh ginger, low-sodium soy sauce, honey, water, and a pinch of red pepper flakes until smooth and well combined. Set aside.
  2. Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add chicken and cook for about 5 to 6 minutes until browned and no longer pink. Transfer the chicken to a plate.
  3. In the same skillet, add the remaining olive oil. Add broccoli and bell peppers, stir-frying for 6 to 8 minutes until crisp-tender.
  4. Add minced garlic, grated ginger, low-sodium soy sauce, and half of the green onions to the skillet. Stir for about a minute. Return cooked chicken and pour in the peanut sauce. Mix well and simmer for 2-3 minutes until slightly thickened.
  5. Garnish with remaining green onions and serve hot alongside steamed rice or quinoa. Enjoy!

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 1500IUVitamin C: 80mgCalcium: 60mgIron: 2mg

Notes

Leftovers can last in the fridge for up to 4 days. Store in an airtight container, and reheat gently.

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