Peanut Butter Chicken Stir Fry recipe

Start by sautéing chicken in batches and set aside.

Season chicken with salt and pepper while cooking.

Add sliced red onions and bell peppers to the pan.

Cook the onions and bell peppers for a couple of minutes until softened.

In a blender, combine low-sodium soy sauce, corn starch, sliced ginger, two cloves of garlic, a third of a cup of The Bee's Knees peanut butter, and water. Puree until smooth.

Set the sauce aside once blended.

Add sliced button mushrooms and broccoli florets to the pan with the onions and bell peppers.

Add snow peas last since they cook quickly.

Return the cooked chicken to the pan along with the sauce.

Toss everything to coat with the sauce, then cover and bring to a boil.

Once boiling, reduce heat and let simmer for 3-5 minutes until sauce thickens.

Serve with white rice and garnish with chopped peanuts.

Equipment Needed

Spice Level:

Allergens