Recipe
Peanut Butter Chicken Stir-Fry
Tender chicken and crisp vegetables tossed in a glossy peanut, soy and lime sauce, ready in about 20 minutes for a colourful, satisfying weeknight stir-fry served with rice.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 5–7 minutes, until browned and cooked through.
Add the garlic and ginger and cook for 30 seconds, stirring constantly. Add the pepper and carrot and stir-fry for 3–4 minutes, until brightly coloured and just tender.
Whisk the peanut butter, soy sauce, honey, lime juice and water in a bowl until smooth. Pour the sauce into the pan and toss everything together.
Cook for 2–3 minutes, stirring, until the sauce is hot and lightly thickened. Serve with cooked rice and scatter over the chopped peanuts and coriander.
Notes
Whisk the sauce until smooth before it reaches the pan, and loosen it with a splash of water if it thickens too quickly.
About this recipe
This quick chicken stir-fry brings together tender pieces of chicken, crisp peppers and carrots, and a creamy peanut sauce brightened with lime. Soy sauce adds savoury depth while a little honey rounds out the heat and acidity. The sauce clings to the chicken without becoming heavy.
Everything cooks in one pan, making this a practical weeknight dinner with plenty of colour and texture. Serve it with steamed rice and finish with chopped peanuts and coriander for a fresh, crunchy contrast. Cut the vegetables before you start, as the cooking moves quickly once the pan is hot.
