Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 green onions, sliced
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Chopped peanuts and cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- While the vegetables are cooking, in a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
- Add the cooked chicken back to the skillet with the vegetables and pour the peanut sauce over the top. Stir well to combine and heat through, about 2 minutes.
- Remove from heat and garnish with chopped peanuts and cilantro before serving.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Adjust the amount of honey for desired sweetness.
- This dish can be served over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 80 mg