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Discover the vibrant flavors and satisfying textures of Spicy Peanut Butter Chicken Stir-Fry, a dish that beautifully combines the richness of peanut butter with the freshness of vegetables and tender chicken. This recipe is not only quick and easy to prepare, making it perfect for weeknight dinners, but it also packs a punch of flavor with a hint of heat from sriracha. Whether you’re a seasoned cook or a beginner in the kitchen, this stir-fry is a delightful way to elevate your weeknight meals.

Spicy Peanut Butter Chicken Stir-Fry – Bold & Delicious!

Dive into the delicious world of Spicy Peanut Butter Chicken Stir-Fry, a perfect blend of tender chicken, vibrant veggies, and a creamy peanut sauce with a kick of sriracha. This recipe is quick to prepare, making it an ideal choice for weeknight dinners. Explore the nutritional benefits of juicy chicken thighs, colorful vegetables, and wholesome peanut butter, while learning the best cooking techniques and serving suggestions to elevate your meal. Enjoy a flavorful adventure right at home!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced thinly

2 tablespoons vegetable oil

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

2 cups broccoli florets

2 medium carrots, julienned

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup creamy peanut butter

2 tablespoons soy sauce (low sodium)

2 tablespoons hoisin sauce

1 tablespoon sriracha (adjust to taste)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey (optional, for sweetness)

Salt and pepper, to taste

Chopped green onions, for garnish

Chopped peanuts, for garnish

Cooked jasmine rice or rice noodles, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine sliced chicken with salt, pepper, and 1 tablespoon of soy sauce. Let it marinate for about 15 minutes to enhance the flavor.

    Make the Sauce: In a separate bowl, whisk together peanut butter, hoisin sauce, sriracha, rice vinegar, sesame oil, honey (if using), and the remaining tablespoon of soy sauce. Adjust the sriracha based on your heat preference. Set aside.

      Prep Your Vegetables: While the chicken is marinating, prepare your vegetables: slice the bell peppers, julienne the carrots, and cut the broccoli into florets.

        Cook the Chicken: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 6-7 minutes, stirring frequently, until browned and cooked through. Remove the chicken from the skillet and set aside.

          Stir-Fry the Vegetables: In the same skillet, add another splash of oil if necessary. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Follow with the broccoli, bell peppers, and carrots; stir-fry for about 5-6 minutes until the vegetables are tender-crisp.

            Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and veggies, stirring to ensure everything is well coated. Cook for another 2-3 minutes until heated through.

              Serve: Remove from heat and garnish with chopped green onions and peanuts. Serve hot over jasmine rice or rice noodles.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4