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
Ingredients
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.