Wednesday, September 9, 2009

Peanut Chicken Stir Fry

I don't know about you guys, but I am a sucker for a good peanut sauce. I am always ordering things in peanut sauce because it is such a rich and fun flavor. I'm not sure I would survive if I had a peanut allergy. I'm really that into it.

So yeah, it seems like a lot of ingredients, but I promise I didn't have to buy very many things. I'm going to give you the recipe for two people, but just double it if you have four (obviously). You need 1 cup of rice (I used basmati), 1 teaspoon sriracha sauce, 1 tablespoon peanut butter, 1 tablespoon low-sodium soy sauce, a little less than 1/4 cup low-sodium chicken broth, 1/4 cup coconut milk, 1 1/2 tablespoon brown sugar, 1 tablespoon vegetable oil, 3 cloves garlic, 1 lime, 2 cups snow peas, and 1-3 heads broccoli (I used 3 b/c we love veggies). You also need either 2 chicken breasts cut into 1 inch strips, or 6 chicken tenders like I used.

Since I used basmati rice, I had to rinse it 3 times before cooking it. If you use regular white rice you probably can skip this step. Now cook your 1 cup of rice according to the directions of your specific rice to make 2 cups of rice.

Time to make your peanut sauce people, this is the stuff dreams are made of. Whisk together 1 tablespoon low-sodium soy sauce, 1 tablespoon peanut butter, the juice of one lime, a little less than 1/4 cup low-sodium chicken stock, 1 1/2 tablespoon brown sugar, and 1/4 cup coconut milk.

Here is what your beautiful sauce will look like.

Heat about a tablespoon of vegetable oil to medium heat in a large pan, or if you're like me, your favorite wok. After the pan and oil are fairly hot, throw in your chicken. After about 5 minutes of cooking the chicken, add your 3 cloves of chopped or pressed garlic.

When I make stir fries (frys?) I like to steam some of my vegetables separately, because I find broccoli doesn't cook very well in a frying pan. I threw in the snow peas for the last minute so they could get cooked a bit too.

Once your chicken is just a minute away from being done, throw in your 2 cups snow peas and 1-3 heads of broccoli. Toss everything around a bit. So bright green - love it! Add a little sprinkle of salt to give those vegetables some zing.

After about a minute, throw in your peanut sauce and mix everything together.

Add a little squirt of sriracha sauce to give the sauce a little bite. John likes a lot of bite so he squirted it on like ketchup all over his. Eww.

Let the sauce thicken for about 3 minutes.

Put a big scoops of basmati rice on every plate and then a nice plateful of chicken, veggies, and sauce. I love using lots of extra sauce to flavor the rice, and I promise you will too. This is by far better than any other stir fry because of the flavorful peanut sauce. It is delicious. Make this next time you even consider making a stir fry, guys, because it will blow your mind.

Peanut Chicken Stir Fry
1 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
1 lime, juiced
1/4 cup low-sodium chicken broth (or a little less)
1/4 cup coconut milk
1 1/2 tablespoons brown sugar
2 chicken breasts or 6 chicken tenders
1 tablespoon vegetable oil, for cooking
3 garlic cloves, pressed or chopped
2 cups snow peas
1-3 heads broccoli florets
1 teaspoon sriracha sauce
Cooked basmati (or any kind of) rice

Cook 1 cup basmati rice according to package directions. Whisk together 1 tablespoon peanut butter, 1 tablespoon low-sodium soy sauce, the juice of 1 lime, a little less than 1/4 cup low-sodium chicken broth, 1/4 cup coconut milk and 1 1/2 tablespoons brown sugar. Heat about 1 tablespoon vegetable oil in large skillet over medium heat and add 1 inch strips of chicken. Steam 1-3 heads broccoli florets and add 2 cups snow peas for the last minute. Cook for about 5 minutes, until the chicken is almost done, adding 3 cloves pressed garlic with about a minute to go. Add steamed broccoli florets and snow peas to pan and cook for one minute. Add peanut sauce to pan, toss, and add about 1 teaspoon sriracha sauce. Mix thoroughly and cook for about 3 minutes to thicken the peanut sauce. Serve over rice.


  1. I LOVE Sriracha. I put it on just about everything.

  2. i'm planning on making this sometime soon, but i'll prob tweak it a bit. i'm trying to get around using the chicken stock and wondering what i could do instead

  3. You could use water if you don't want to use chicken stock. It will not be quite as flavorful though.

  4. water will be fine, i'm trying to avoid salt additions. i have a ton of spices i was planning on throwing in there like coriander and such, also i think sesame oil would be nice too. i'm pretty excited about this!


Related Posts with Thumbnails