This easy stir-fry is loaded with tender chicken and crunchy vegetables smothered in a spicy peanut sauce. Serve it over rice or noodles, or all by itself.
A stir-fry sauce made with peanut butter and chile paste creates a creamy, spicy sauce to complement the chicken and crunchy vegetables. It’s simple and easy to put together, but the blend of flavors—sweet, salty, and tangy—adds complex richness and depth to the dish.
Chicken Stir-Fry with Vegetables and Spicy Peanut Sauce
(serves 6)
Ingredients
For the Sauce
- 3 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 1 tbsp plus 1 tsp garlic chile paste
- 2 tbsp rice vinegar
- 1/4 cup chicken broth
For the Stir-Fry
- 1 to 1 1/4 lbs boneless chicken thighs, trimmed of fat and cut into thin slices
- cornstarch, for dusting
- 3 tbsp peanut oil or olive oil, divided
- sea salt
- freshly ground black pepper
- 1 large carrot, peeled and cut into thin, 1-inch strips
- 1/2 large red bell pepper, cut into thin, 1-inch strips
- 1/2 large green bell pepper, cut into thin, 1-inch strips
- 1/2 large yellow bell pepper, cut into thin, 1-inch strips
- 2 serrano peppers, stemmed and thinly sliced crosswise
- 1 1/2 cups small broccoli florets
- 2 oz. shiitake mushrooms, thinly sliced through stem end
- 3 scallions, white parts sliced lengthwise into thin 1-inch strips, green parts sliced into thin rings
- 4 oz. sliced water chestnuts, rinsed and drained
- 4 oz. bamboo shoots, rinsed and drained
- 4 cups hot cooked rice or noodles (optional)
Preparation
- Whisk all sauce ingredients in a bowl and set aside.
- Toss the chicken in a bowl with enough cornstarch for a light coating on the chicken.
- Heat a wok or large, deep skillet over medium-high heat. When it is hot enough to sizzle a drop of water, add 2 tbsp oil.
- Add the chicken, season with salt and pepper, and stir-fry 6-7 minutes, tossing or stirring frequently, until chicken is just cooked through.
- Remove chicken to a plate or bowl.
- Add the other tablespoon of oil and let heat. Add the carrots and all peppers.
- Stir-fry 3 minutes, tossing or stirring frequently.
- Add the broccoli and mushrooms and stir-fry 3 minutes, tossing or stirring frequently. Season with salt and pepper.
- Add the white parts of the scallions, water chestnuts, and bamboo shoots and stir-fry 2 minutes, tossing or stirring frequently.
- Return the chicken to the wok or skillet and add the peanut sauce. Stir together well until the chicken is heated through.
- Divide among 6 bowls or on top of 6 bowls of hot cooked rice or noodles. Sprinkle with the green parts of the scallions.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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