Chicken Stir Fry with Peanuts

• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1/2 cup unsalted peanuts
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons water
• 2 green onions, chopped

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add the chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside.
3. 3 Add the remaining tablespoon of oil, then garlic and ginger. Stir fry for 30 seconds until fragrant.
4. 4 Add the bell pepper, broccoli, and snap peas. Stir fry for 3-4 minutes until vegetables are tender-crisp.
5. 5 Return the chicken to the skillet. Add peanuts, soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
6. 6 Toss to combine, adding water to help loosen and distribute the sauce.
7. 7 Cook for another 2 minutes, then sprinkle with chopped green onions.
8. 8 Serve immediately for the best texture and flavor.

Nutrition

Tips

• Slice the chicken against the grain for maximum tenderness.
• For a gluten-free option, ensure your soy sauce is gluten-free.
• Customize your veggies based on what you have on hand!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pair with a side of cucumber salad for a refreshing contrast.

FAQ