Peanut chicken lovers will appreciate this quick Peanut Chicken Stir Fry. An easy weeknight dinner that also makes great leftovers for lunch.
Leave out the chicken and make it vegetarian.
I had some left over broccoli slaw from a package that I sometimes mix with chopped broccoli florets for a nice slaw – and figured why not try it in a peanut chicken stir fry. I certainly couldn’t go wrong with a spicy peanut sauce when feeding my husband.
So I bought a boneless chicken breast, rooted around in the fridge for a few other vegetables, decided on which noodles to use and started to put this stir fry together. The broccoli slaw – the shortcut – contains broccoli, carrots and red cabbage and saved a lot of chopping.
Just over 30 minutes later, I was serving a simple, healthy and yummy meal-in-a-bowl. I can’t decide if I liked the leftovers even better the next day – cold right out of the container I saved them in.
Try serving the peanut chicken with Chinese Stir-Fry Green Beans.
Tailor To Your Taste
- Use any other meat or tofu instead of the chicken- or even just vegetables for a vegetarian version.
- Use boneless thighs instead of breasts for juicier and more flavorful chicken.
- Feel free to substitute whatever vegetables you have on hand.
- Any pasta or rice noodle you like if fine to use. I like to use smaller or thinner pasta because it gives me more peanut sauce per bite.
Make Ahead Peanut Chicken Stir Fry
- This peanut chicken dish can be made ahead and warmed in the microwave. It’s great cold too.
Love peanuts? Try one of these recipes
- tofu with peanut sauce
- peanut noodles with vegetables
- vegetable rice with spicy peanut sauce
- dumpling wraps with peanut sauce (shortcut)
Peanut Chicken Stir Fry
- 185 grams fettuccini, linguine, spaghetti or rice noodles (about 1/2 of some pasta boxes)
- 2 teaspoon oil
- 1 pound boneless skinless chicken breast, cut in bit size pieces
- salt and pepper to taste
- 2 cup broccoli slaw (about 1/2 package)
- 1 head fresh broccoli florets, chopped (optional)
- 1 red pepper, chopped
- 1/4 cup green onion, chopped
- 2 cups fresh baby spinach or more (optional)
- sesame seeds (optional)
- 3 tablespoon peanut butter
- 2 tablespoon soy sauce - low sodium
- 1 tablespoon rice vinegar (or lemon)
- 1/4 cup warm water
- 1 tablespoon brown sugar
- 2 teaspoon sesame oil
- 1/2 teaspoon each, grated ginger and garlic
- 3/4 teaspoon sriracha
- MAKE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
- MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
- STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
- STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
- FINISH STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.