Some weeknights call for the comfort of takeout without the wait, the delivery fee, or the mystery oil. This peanut chicken and veggie stir-fry is the answer: tender chicken strips, broccoli, sweet peppers, and snap peas, all tossed in a glossy peanut-soy-lime sauce that’s salty, a little sweet, and just tart enough to keep you coming back. It cooks in one wok or large skillet and lands on the table in 25 minutes — over rice or noodles, with crunchy peanuts and scallions on top.
Why you’ll love it
- Faster than takeout. From chopping board to serving bowl in 25 minutes flat, with none of the delivery guesswork.
- ~42g protein per serving (estimated), from chicken breast plus a peanut-butter-based sauce.
- A silky sauce that actually coats. The trick is whisking the sauce smooth first and thinning it to a pourable consistency — no clumps, no bland spots.
- Crisp-tender, not soggy. Hot pan, short cooking, vegetables in the right order — everything keeps its bite.
Ingredients
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 tbsp neutral oil, such as avocado or vegetable; divided
- 3 cups small broccoli florets, about 8 oz
- 1 large red bell pepper, cut into thin strips
- 2 cups sugar snap peas, strings removed
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/3 cup natural creamy peanut butter, see note
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice, plus lime wedges for serving
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1/2–1 tsp sriracha, optional
- 1/4–1/2 cup warm water, to thin the sauce
- Cooked white rice or noodles, for serving
- 1/3 cup chopped roasted peanuts, for serving
- 3 scallions, thinly sliced, for serving
Peanut butter note: Natural creamy peanut butter (the kind with just peanuts and salt) melts into the silkiest sauce. If yours is stiff from the jar, that’s fine — the warm water and the heat of the pan will loosen it. Conventional peanut butter works too; it tends to be sweeter, so taste before adding the full tablespoon of honey.
Equipment
A large wok or 12-inch skillet, tongs or a wooden spoon, and an instant-read thermometer.
Instructions
- Whisk the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and sriracha (if using). Whisk in warm water, 2 tablespoons at a time, until the sauce is smooth and pourable — about the thickness of heavy cream. Set aside.
- Sear the chicken. Pat the chicken strips dry and season with 1/2 teaspoon of the salt and the pepper. Heat 2 tablespoons of the oil in the wok over high heat until shimmering. Add the chicken in a single layer and cook undisturbed 2–3 minutes, then toss and cook 2–3 minutes more, until golden and cooked through. Work in two batches if the pan is crowded. Transfer to a plate.
- Stir-fry the vegetables. Add the remaining 1 tablespoon oil to the wok. Add the broccoli with the remaining 1/4 teaspoon salt and stir-fry 2 minutes. Add the bell pepper and snap peas; stir-fry 2 minutes more, until the vegetables are crisp-tender and bright.
- Add the aromatics. Push the vegetables to the sides of the wok. Add the garlic and ginger to the center and cook, stirring constantly, 30–60 seconds until fragrant — don’t let them brown.
- Sauce and combine. Return the chicken and any juices to the wok. Pour in the peanut sauce and toss everything to coat, 1–2 minutes, until the sauce is glossy and clinging to every piece. If the sauce looks too thick, splash in 2–3 tablespoons of warm water.
- Serve. Divide the rice between bowls and spoon the stir-fry over it. Top with chopped peanuts and scallions, and serve with lime wedges for squeezing over.
Doneness cues: Chicken strips must reach 165°F internally — check the thickest piece with an instant-read thermometer. The vegetables are done when they’re bright and just tender enough to pierce with a fork but still crisp. The sauce is right when it coats the chicken and vegetables in a glossy layer instead of pooling at the bottom of the wok.
25-Minute Peanut Chicken & Veggie Stir-Fry
Ingredients
Equipment
Method
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and sriracha (if using). Whisk in warm water, 2 tablespoons at a time, until the sauce is smooth and pourable — about the thickness of heavy cream. Set aside.
- Pat the chicken strips dry and season with 1/2 teaspoon of the salt and the pepper. Heat 2 tablespoons of the oil in the wok over high heat until shimmering. Add the chicken in a single layer and cook undisturbed 2–3 minutes, then toss and cook 2–3 minutes more, until golden and cooked through. Work in two batches if the pan is crowded. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add the broccoli with the remaining 1/4 teaspoon salt and stir-fry 2 minutes. Add the bell pepper and snap peas; stir-fry 2 minutes more, until the vegetables are crisp-tender and bright.
- Push the vegetables to the sides of the wok. Add the garlic and ginger to the center and cook, stirring constantly, 30–60 seconds until fragrant — don’t let them brown.
- Return the chicken and any juices to the wok. Pour in the peanut sauce and toss everything to coat, 1–2 minutes, until the sauce is glossy and clinging to every piece. If the sauce looks too thick, splash in 2–3 tablespoons of warm water.
- Divide the rice between bowls and spoon the stir-fry over it. Top with chopped peanuts and scallions, and serve with lime wedges for squeezing over.
Notes
Nutrition note
Protein is estimated at about 42g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 — use 1 1/4 lb boneless, skinless thighs; they’re harder to overcook and stay juicy.
- Swap the protein: peeled shrimp (cook 2 minutes per side, then remove and add back in step 5) or extra-firm tofu (press and cube, sear until golden) both work in the same sauce.
- No snap peas? Use sliced snow peas or green beans, or a handful of edamame.
- Keep the wok hot. Stir-frying is fast, high-heat cooking — the pan should be properly shimmering before the chicken goes in, and you shouldn’t overload it. Crowding steams; a single layer sears.
- Thin the sauce to a pourable consistency before it hits the pan. A sauce that’s too thick will clump on contact with heat; a pourable one turns glossy in seconds.
- Make it spicier: up the sriracha, or add 1/2 teaspoon red pepper flakes with the garlic and ginger.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or microwave in 60-second bursts, stirring between, until steaming (165°F). The sauce may thicken in the fridge; a splash of warm water while reheating brings it back. Freezes well for up to 3 months — thaw overnight in the fridge. Keep the rice separate for best texture.
Frequently asked questions
Can I use regular peanut butter instead of natural? Yes — it melts smoothly and works fine. It’s typically sweeter than natural, so hold back on the honey at first and adjust to taste.
My sauce is clumpy. What went wrong? It was either too thick going in or the pan wasn’t hot enough. Whisk in warm water until it’s pourable before adding it, and make sure the wok is ripping hot — the sauce should turn glossy within a minute or two.
Is this good for meal prep? Very — portion the stir-fry and rice into separate containers for 4 days of lunches. Keep the peanuts and scallions separate so they stay crunchy.
Rice or noodles? Both. White rice is classic, but lo mein noodles, ramen noodles, or even rice noodles all carry the sauce well. Whichever you choose, have it cooked and ready before you start the wok — stir-frying waits for no one.
How do I keep the vegetables crisp? Two things: a properly hot pan, and not overcooking them. Two minutes for broccoli, two minutes for peppers and snap peas — they should still have bite when the sauce goes in.
More fast weeknight bowls
Craving another fast chicken dinner? Our 25-Minute Honey Garlic Chicken & Green Beans is a one-skillet classic. For another takeout-style night, Sesame Ginger Turkey Lettuce Cups are light and fresh. Love a good bowl? Teriyaki Salmon Bowls bring the same sweet-savory energy.