Thai Peanut Chicken Stir-Fry

Ingredients

• 12 oz boneless skinless chicken breast
• 1 tbsp neutral oil (canola or vegetable)
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 medium carrots
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/3 cup peanut butter (creamy)
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp water
• 1/4 tsp red pepper flakes(optional)
• 2 cups cooked jasmine rice or rice noodles
• 2 stalks green onions (for garnish)(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice chicken into thin strips. Cut bell pepper into thin strips, slice carrots into matchsticks, and chop broccoli into small florets. Mince garlic and grate ginger.

2. 2

   Cook the stir-fry (about 15 minutes): Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring, until mostly cooked through, about 6–7 minutes.

3. 3

   Add vegetables: Add garlic and ginger and stir for 30 seconds. Add bell pepper, carrots, and broccoli. Stir-fry until vegetables are crisp-tender and chicken is cooked through, about 7–8 minutes.

4. 4

   Make and add sauce: In a small bowl, whisk peanut butter, lime juice, soy sauce, brown sugar, water, and red pepper flakes (if using) until smooth. Pour sauce into the pan and toss to coat for 1–2 minutes until glossy and slightly thickened.

5. 5

   Serve: Spoon over cooked rice or noodles and top with green onions if desired.