Chicken Stir Fry with Peanut Sauce Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less sugar.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has a healthier fat profile.

Prepare 1 cup of trimmed green beans and slice 2 medium-sized red bell peppers.

Slice 2 chicken breasts thinly (about 12 oz) for quicker cooking.

In a large pot, boil water for the noodles (12 oz).

In a mixing bowl, combine 1/4 cup smooth peanut butter, 1 tablespoon rice wine vinegar, 2 tablespoons soy sauce, 2 tablespoons ketchup, 2 teaspoons sesame oil, 1/2 teaspoon sriracha, and 1/2 cup chicken broth; mix until smooth.

Heat a large pan or wok and pour in some vegetable oil.

Add the sliced chicken, 2 tablespoons of minced garlic, and minced ginger to the pan; sauté for about 2-3 minutes until the chicken is almost cooked and the garlic and ginger are soft.

Add the green beans and sliced red onion to the pan; sauté for 2-3 minutes until the beans are just about tender.

Add the sliced red bell peppers to the pan and stir; cook for another minute or two until the peppers are tender.

Add the noodles to the boiling water and cook for 2-3 minutes until done.

Add half of the chopped scallions (about 2 tablespoons) to the pan with the chicken and vegetables; taste the vegetables to check for doneness.

Pour the prepared sauce into the pan, scraping up any brown bits from the bottom; let it simmer for about a minute until the sauce thickens.

Drain the noodles and add them to the pan; mix well to combine with the chicken and vegetables.

Plate the dish, topping with remaining chopped scallions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens