Peanut Chicken Stir Fry
This peanut chicken stir fry combines tender chicken breasts, fresh snow peas, crunchy carrots, and bean sprouts with a creamy, tangy peanut sauce made from lime, garlic, chili paste, and peanut butter for a quick and satisfying meal any night of the week.
Servings: 8 people
Calories: 427kcal
Equipment
- 14" cast iron wok
Ingredients
- 1 lime zested and juiced
- 4 cloves garlic minced
- ¼ cup fish sauce
- ¼ cup rice wine vinegar
- ¼ cup brown sugar firmly packed
- ¼ cup peanut butter creamy
- 2 tablespoons chili paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 pounds chicken breasts boneless skinless, cut into 1 inch pieces.
- 8 ounce rice noodles
- 2 eggs large; lightly beaten
- 1 tablespoons sesame oil
- 1 cup bean sprouts fresh
- 1 cup snow peas fresh
- 3 carrots peeled and shaved into ribbons
- ¼ cup salted peanuts roasted, chopped
- ½ cup green onion sliced
- ¼ cup cilantro chopped
Instructions
- In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
- In a 14 inch Cast Iron Wok, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
- Combine peanut sauce and cooked chicken. Let marinade together in fridge for about 2 hours.
- Cook noodles as directed on package.
- When ready to cook, add sesame oil to wok. Add bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Add noodles, cook just to heat. Serve with peanuts, green onion, and cilantro.
Notes
- Marinating the chicken in the peanut sauce, even just for 30 minutes, really boosts the flavor and makes each bite more satisfying.
- Use a hot wok or large skillet to get that quick sear—this keeps the veggies crisp and the stir-fry from turning soggy.
- Don’t forget the toppings! A sprinkle of chopped peanuts, fresh cilantro, and green onions adds texture and a burst of flavor right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 427kcal | Carbohydrates: 40g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1137mg | Potassium: 728mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4160IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg
