This spicy peanut chicken stir-fry was pretty easy to make, despite the ingredient list being rather long. As usual, use whatever vegetables you have on hand (fresh or frozen) and if you don’t like it that spicy, reduce the amount of Sriracha. You could also substitute beef or shrimp if you’re sick of chicken. The best part about stir-fry is that it’s totally customizable.
Spicy Peanut Chicken Stir-fry
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 cup low fat chicken broth
- 3 tablespoons creamy peanut butter
- 2 tablespoons Sriracha
- 2 tablespoons honey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- salt and pepper (to taste)
- 1/2 tablespoon garlic powder
- juice of 1/2 lime
- 1/2 tbsp sesame oil
- Rice or rice noodles, cooked according to package
- 2 tablespoons canola or peanut oil
- 1/4 cup shredded carrots
- 1/4 cup red peppers
- 1/2 cup broccoli florets
Combine 1 cup chicken broth, peanut butter, 1 tablespoon sriracha, honey, 2 tablespoons soy sauce, ginger, and garlic in a small bowl. Stir until sauce becomes smooth and well blended. Set aside. Cook rice or rice noodles according to package directions. Place chicken in a large bowl. Season with salt and pepper, remaining sriracha, lime juice, garlic powder, remaining soy sauce, sesame oil and mix with chicken until well coated. Heat a large skillet or wok until hot. Add canola oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside. Add carrots, red peppers, and broccoli sauteing until vegetables are tender, about 1-2 minutes. Add chicken and peanut sauce back to wok and simmer for 5 minutes. Serve over rice or rice noodles.
