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25-Minute Peanut Chicken & Veggie Stir-Fry

Tender chicken strips, broccoli, sweet peppers, and snap peas tossed in a glossy peanut-soy-lime sauce over rice — 25 minutes, about 42g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

Equipment

  • Large wok or 12-inch skillet
  • Tongs or a wooden spoon
  • Instant-read thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Food safety: chicken strips must reach 165°F internally — check the thickest piece with an instant-read thermometer. Natural creamy peanut butter makes the silkiest sauce; thin with warm water until pourable. Stir-fry in a single layer over high heat for crisp-tender vegetables. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~42g/serving estimated from USDA FoodData Central; not lab-tested.