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Peanut Satay Chicken Stir-Fry
A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Servings 5 servings
- 3 tablespoons vegetable oil, divided
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1-1/2 cups snow peas
- 1 medium sweet pepper, thinly sliced
- 1/3 cup peanut butter
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 1/3 cup coconut sugar (or brown sugar)
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Hot rice for serving
In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
Serving: 8oz stir fry (calculated without rice) | Calories: 419kcal | Carbohydrates: 25.8g | Protein: 39.9g | Fat: 19g | Saturated Fat: 3.5g | Cholesterol: 78mg | Sodium: 1128mg | Potassium: 452mg | Fiber: 4.2g | Sugar: 16.8g | Calcium: 83mg | Iron: 4mg