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peanut sauce chicken stir fry with bell pepper and shredded carrots in a wide horizontal shot, creamy tan sauce coating everything, served over noodles in a wide bowl, topped with crushed peanuts and cilantro, on a wooden table, natural light, shallow depth of field, landscape orientation

Peanut Sauce Chicken Stir Fry

Tender chicken and crunchy veggies in a rich and creamy peanut sauce that is slightly addictive! Served over noodles or rice.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil
  • 1 red bell pepper sliced
  • 1 cup shredded carrots
  • 1/4 cup warm water

Method
 

  1. Whisk the peanut butter, soy sauce, honey, lime juice, ginger, and warm water together until smooth, then set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, bell pepper, and carrots and stir-fry 3 minutes until crisp-tender.
  4. Return the chicken to the pan and pour in the peanut sauce.
  5. Toss until everything is coated and the sauce is warmed through, about 1 minute.
  6. Serve over rice or noodles with chopped peanuts on top.

Notes

If the sauce gets too thick, loosen it with a splash more warm water.