Peanut Chicken Stir-Fry

by 30MinuteMeals
Prep: 15m
Cook: 15m
poultry
Peanut Chicken Stir-Fry - Image

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Ingredients
Servings:6
8ozthick rice noodles
1/3cupwater
1/4cupsoy sauce
1/4cuppeanut butter
1 1/2tbspbrown sugar
1tbsplemon juice
2clovegarlic
1/2tspred pepper flakes
2tbspcanola oil
1lbchicken breast
4cupbroccoli florets
1/2cupshredded carrot
0sesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cook noodles and make sauce

    Cook rice noodles according to package directions. While they cook, whisk together water, soy sauce, peanut butter, brown sugar, lemon juice, minced garlic, and red pepper flakes in a small bowl. Set sauce aside.

  1. 2

    Cook the chicken

    Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry until no longer pink, 3–4 minutes. Remove chicken from pan and set aside.

  2. 3

    Stir-fry the vegetables

    Add remaining tablespoon of oil to the same skillet. Add broccoli florets and shredded carrot. Stir-fry until crisp-tender, 4–6 minutes.

  3. 4

    Finish and toss

    Pour peanut sauce over vegetables and bring to a boil. Cook and stir until sauce thickens, 1–2 minutes. Return chicken to the pan and heat through. Drain noodles and toss everything together in the pan. Sprinkle with sesame seeds before serving.

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Peanut Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 8 oz thick rice noodles
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1 1/2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 2 clove garlic
  • 1/2 tsp red pepper flakes
  • 2 tbsp canola oil
  • 1 lb chicken breast
  • 4 cup broccoli florets
  • 1/2 cup shredded carrot
  • 0 sesame seeds

Instructions

  1. Cook noodles and make sauceCook rice noodles according to package directions. While they cook, whisk together water, soy sauce, peanut butter, brown sugar, lemon juice, minced garlic, and red pepper flakes in a small bowl. Set sauce aside.
  2. Cook the chickenHeat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry until no longer pink, 3–4 minutes. Remove chicken from pan and set aside.
  3. Stir-fry the vegetablesAdd remaining tablespoon of oil to the same skillet. Add broccoli florets and shredded carrot. Stir-fry until crisp-tender, 4–6 minutes.
  4. Finish and tossPour peanut sauce over vegetables and bring to a boil. Cook and stir until sauce thickens, 1–2 minutes. Return chicken to the pan and heat through. Drain noodles and toss everything together in the pan. Sprinkle with sesame seeds before serving.

Notes & Tips

Start the noodles first — they take the longest, and everything else fits inside that window. The sauce takes 30 seconds to whisk together. Chicken takes under 5 minutes. Vegetables take 4–6. You land it all at once if you sequence it right. Use creamy peanut butter, not crunchy — it emulsifies into the sauce instead of leaving chunks. If you want more heat, add a squeeze of sriracha at the end rather than extra red pepper flakes; the flakes can turn bitter when you boil them. Leftovers reheat well in a skillet with a splash of water to loosen the sauce back up.