Chicken Stir-Fry In Peanut Sauce Recipe

  • 2-3 Tbs olive oil or coconut oil
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced thinly
  • 2 medium carrots, cut into matchsticks
  • 2 cups thinly shredded cabbage
  • 1 cup sliced mushrooms
  • Handful of snow pea pods
  • 1 onion, diced
  • 4 chicken breasts, thinly sliced
  • 2-3 tsp curry paste, hot or mild, to taste (I use red curry paste)
  • 1 Tbs fresh ginger, grated
  • 4 cloves of garlic, minced

Peanut Sauce:
  • 1 cup hot chicken broth
  • ¼ cup smooth natural peanut butter
  • 1/4 cup soy sauce
  • 1 Tbs fresh lime juice (about half of a lime)
  • 1 pkt Stevia (or 1 tsp sugar)
  • 1/8 tsp red pepper flakes, adjust to taste
  • 1 Tbs cornstarch + 2 Tbs water, mixed
Chicken Stir-Fry In Peanut Sauce Recipe


**NOTE: Vegetable types are adjustable based on what you have on hand (or what your family will eat).
  1. Mix together sauce ingredients. Set aside. Cut vegetables and chicken and set aside.
  2. Heat 1 Tbs oil over high heat in a wok or large skillet. Cook the vegetables in small batches until crisp-tender (but slightly undercooked). Remove from pan and set aside.
  3. Stir curry paste and ginger into sliced chicken. Add 1 Tbs additional oil to hot wok. Stir in chicken and cook until tender, about 5 minutes. Stir in garlic. Cook 1 additional minute.
  4. Add sauce mixture (stir first to incorporate cornstarch) to pan with the chicken. Cook until slightly thickened. Return vegetables to pan and heat through.
  5. Serve over white or brown rice.

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