Chicken Stir – Fry with Peanut Sauce

Chicken Stir-Fry

After returning home from the farmer’s market last week, we wanted to make a dish that would incorporate the many fresh vegetables we bought, and something that was relatively quick and easy to make. Soon, this recipe was born and we’ve made it a couple times to really perfect the heavenly peanut sauce. You’ll enjoy the rich and complex flavors, bright colors, and many textures of this one-bowl meal. It keeps well for leftovers, but we recommend making a fresh batch of rice to serve with it the next day. Enjoy!

Ingredients:

1 lb. boneless skinless chicken breasts, cut in 1/2″ wide and 3″ long pieces

1″ peeled ginger, finely chopped

3 garlic cloves, finely chopped

1 medium red pepper, julienned

1 handful snow peas

Florets from 1 medium broccoli head

1 medium broccoli stem, peeled and julienned

1 cup jasmine rice, cooked

Vegetable oil

For the Sauce:

1/2 cup smooth peanut butter

1 tablespoon soy sauce

1/2 teaspoon red pepper flake

1 lime, juiced

1 tablespoon light brown sugar

5 tablespoons hot water

Preparation:

Cook the rice according to directions on the bag and keep warm until needed.

In a small food processor, combine all ingredients needed for the peanut sauce except the water. Blend on low until smooth, then add hot water as needed for desired consistency. We have found using 5 tablespoons of water works well.

Coat the bottom of a wok with vegetable oil and bring to high heat. Add garlic and ginger, and stir for about 30 seconds. Next, add the red peppers, broccoli stem, broccoli florets, and snow peas. Toss to coat the vegetables with oil. Cook for about 2 minutes and add oil as needed to continue cooking process.

Add chicken to the wok and toss with a bit more soy sauce (about 1 teaspoon). Cook for about 6 minutes or until chicken is cooked through. Turn off heat and let stir-fry rest for 5 minutes.

Serve stir-fry atop warm rice and ladle the straight-from-heaven peanut sauce on it. Be generous.

Add green onions, cilantro, crushed peanuts, and more red pepper flakes as desired.

Serves 2-3 hungry friends.

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Comments (13)

  • Ann 6 years ago Reply

    Wow – this is a stunning recipe! You HAVE perfected your sauce! Thanks for sharing!

    thenewlywedchefs 6 years ago Reply

    Thanks Ann! Yes, that sauce is goooood! Come back again soon 🙂

  • mjskit 6 years ago Reply

    This looks and sounds wonderful! I love the way the sauce is ladled onto the dish rather than added to the wok. Very delicate and healthy!

    thenewlywedchefs 6 years ago Reply

    Yes, we have found you get more flavor and as much (or little) sauce as you like by serving it that way. Thanks for stopping by!

  • Lindsey 6 years ago Reply

    Yum! I need to make this soon!

    thenewlywedchefs 6 years ago Reply

    It’s true, you do. I think two little ones would especially love it.

  • Reeni 6 years ago Reply

    I’m a sucker for peanut sauce! I could drink it. This looks so fresh and delicious!

    thenewlywedchefs 6 years ago Reply

    Reeni, it was hard to not drink it!

  • This looks fantastic! I have issues with buying to much stuff at our local market so this dish is perfect…and that peanut sauce- oh my!!

    thenewlywedchefs 6 years ago Reply

    This is a great solution for using those veggies! Glad you liked the post!

  • Kim Bee 6 years ago Reply

    Great recipe. So nice to meet you.

    thenewlywedchefs 6 years ago Reply

    Nice to meet you too, Kim! Thanks for visiting our blog.

  • magicofspice 6 years ago Reply

    Wonderful recipe and love that sauce…looks like you found some beautiful produce 🙂

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