Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 2 cups broccoli florets
- 1 cup snap peas
- 2 tablespoons avocado oil or coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce (or coconut aminos)
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (more if you like heat)
- 2–3 tablespoons warm water to thin
- Fresh cilantro, chopped
- Crushed roasted peanuts
- Lime wedges
Instructions
- Step 1: Whisk the Peanut Sauce: In a small mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey, and sriracha. Whisk until the mixture is smooth. Gradually add warm water one tablespoon at a time until the sauce reaches a pourable, silky consistency. Set this aside so the flavors can meld while you cook.
- Step 2: Sear the Chicken: Heat one tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the chicken cubes in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Step 3: Stir Fry the Vegetables: Add the remaining tablespoon of oil to the same pan. Toss in the broccoli, bell peppers, and snap peas. Stir fry for about 4-5 minutes until the vegetables are tender-crisp and bright in color. During the last minute of cooking, add the minced garlic and grated ginger, stirring constantly to prevent burning.
- Step 4: Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared peanut sauce over the mixture. Toss everything together for 1-2 minutes until the sauce bubbles slightly and coats every piece of chicken and vegetable. If the sauce becomes too thick, add a tiny splash of water.
- Step 5: Plating and Garnish: Remove the pan from the heat. Divide the stir fry into four bowls. Top each serving with a generous sprinkle of chopped cilantro and crushed peanuts. Serve immediately with a fresh lime wedge on the side for an extra pop of acidity.
- Cook Time: 30 minutes