Peanut Butter Chicken with Vegetables in 25 Minutes

Peanut butter chicken with vegetables turns a colorful skillet of chicken, broccoli, and red peppers into a satisfying dinner with a creamy ginger-lime sauce. The recipe uses one pan for the stir-fry and a bowl for the sauce, keeping preparation manageable on a busy night. With ten minutes of prep and a short stovetop cook, four generous servings reach the table in about twenty-five minutes.

Why Peanut Butter Chicken with Vegetables Works

Peanut butter gives the sauce body while lime juice, ginger, garlic, and soy sauce keep it savory and bright. Broccoli and peppers add fresh crunch and color, and briefly removing the browned chicken prevents it from overcooking while the vegetables soften.

How to Make This Chicken Stir-Fry

Ingredients

• 1/2 cup creamy peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 4 cloves garlic, minced and divided
• 2 tablespoons fresh ginger, minced and divided
• 2 tablespoons low-sodium soy sauce, divided
• 2 teaspoons honey
• 1/4 cup water
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups broccoli florets
• 2 large red bell peppers, sliced
• 1 small bunch green onions, chopped and divided

Ordered Method

• Whisk the peanut butter, sesame oil, lime juice, 2 cloves of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, honey, water, and red pepper flakes until smooth.
• Heat 1 tablespoon of olive oil in a large skillet, cook the chicken for 5 to 6 minutes until browned and cooked through, then transfer it to a plate.
• Add the remaining olive oil, broccoli, and red bell peppers to the skillet and cook for 6 to 8 minutes until crisp-tender.
• Stir in the remaining garlic, ginger, and soy sauce with half of the green onions, then cook for 1 minute.
• Return the chicken to the skillet, pour in the peanut sauce, and simmer until the sauce thickens and coats the chicken and vegetables.
• Sprinkle with the remaining green onions and serve hot, with rice, cilantro, or chopped peanuts if desired.

Serving Suggestions

Serve the saucy chicken and vegetables on their own or spoon them over hot rice. Cilantro and chopped peanuts are optional finishing touches that add freshness and crunch without changing the core recipe.

Useful Cooking Tips

Cut the chicken into similar pieces and let the skillet become hot before adding it. Cook the broccoli and peppers only until crisp-tender, then simmer the assembled dish just long enough for the peanut sauce to cling to every piece.

Storage and Reheating

Refrigerate cooled leftovers in an airtight container for up to three days. Reheat gently in a covered skillet with a small splash of water, stirring as the sauce loosens, until the chicken is hot throughout.

Frequently Asked Questions

Final Thought

This quick skillet recipe balances tender chicken, crisp vegetables, and a rich sauce without a long ingredient hunt. Prepare the sauce first, keep the pan hot, and dinner comes together in a smooth sequence.

Peanut Butter Chicken with Vegetables in 25 Minutes

Make peanut butter chicken with vegetables and a creamy ginger-lime peanut sauce. This colorful four-serving stir-fry is ready in 25 minutes.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 1/2 cup creamy peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 4 cloves garlic minced and divided
• 2 tablespoons fresh ginger minced and divided
• 2 tablespoons low-sodium soy sauce divided
• 2 teaspoons honey
• 1/4 cup water
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons extra-virgin olive oil divided
• 3 cups broccoli florets
• 2 large red bell peppers sliced
• 1 small bunch green onions chopped and divided

Instructions

 

Instructions

• Whisk the peanut butter, sesame oil, lime juice, 2 cloves of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, honey, water, and red pepper flakes until smooth.
• Heat 1 tablespoon of olive oil in a large skillet, cook the chicken for 5 to 6 minutes until browned and cooked through, then transfer it to a plate.
• Add the remaining olive oil, broccoli, and red bell peppers to the skillet and cook for 6 to 8 minutes until crisp-tender.
• Stir in the remaining garlic, ginger, and soy sauce with half of the green onions, then cook for 1 minute.
• Return the chicken to the skillet, pour in the peanut sauce, and simmer until the sauce thickens and coats the chicken and vegetables.
• Sprinkle with the remaining green onions and serve hot, with rice, cilantro, or chopped peanuts if desired.

Notes

Cut the chicken into evenly sized pieces so it cooks at the same rate.

Rice, cilantro, and chopped peanuts are optional serving additions rather than required ingredients.