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!


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


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.