Marinate the Chicken: In a bowl, mix chicken, soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes.
1 pound boneless, skinless chicken breasts, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil
Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, 2-4 tablespoons water
Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Set aside.
1 tablespoon vegetable oil, 1 pound boneless, skinless chicken breasts
Stir-Fry the Vegetables: Add onion and garlic to the skillet and stir-fry for 1-2 minutes, until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry until crisp-tender, about 5-7 minutes.
1 onion, 2 cloves garlic, 1 red bell pepper, 1 cup broccoli florets, 1/2 cup carrots
Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over everything and toss to coat. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
1 pound boneless, skinless chicken breasts, 1 red bell pepper, 1 cup broccoli florets, 1/2 cup carrots, 1/2 cup creamy peanut butter
Serve: Serve Thai Peanut Chicken Stir-Fry hot over rice or noodles. Garnish with chopped peanuts and green onions. Enjoy!
1/4 cup chopped peanuts, 2 green onions
