Quick and easy peanut chicken stir fry with tender chicken, crisp broccoli, red bell peppers, and mushrooms in a creamy peanut sauce. Made with ginger, garlic, soy sauce, and a touch of Sriracha, this flavorful one-pan meal is perfect for weeknight dinners, family meals, or meal prep. Serve over steamed rice for a balanced, protein-packed dinner that’s naturally gluten-free.

Ingredients

1½ cups low-sodium chicken broth
1 tablespoon cornstarch
½ cup creamy peanut butter
¼ cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons light brown sugar
2 teaspoons fresh ginger, peeled and grated (or ginger paste)
2 teaspoons Sriracha, or to taste
2–2¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces
3–4 tablespoons avocado or vegetable oil, divided
½ teaspoon salt
Freshly ground black pepper, to taste
1 small crown broccoli, chopped into bite-size pieces
1 large red bell pepper, thinly sliced
6 ounces cremini mushrooms, rinsed and sliced
3 green onions, thinly sliced
1 teaspoon minced garlic
3 tablespoons chopped cilantro
3 tablespoons chopped peanuts
1½ cups white rice, cooked according to package directions

Instructions

In a bowl, whisk together chicken broth and cornstarch until smooth. Stir in peanut butter, soy sauce, brown sugar, ginger, and Sriracha until fully combined. Set aside.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Stir-fry chicken in batches to prevent overcrowding. Season with salt and black pepper and cook until no longer pink. Transfer chicken to a plate using a slotted spoon.
Add 1 tablespoon of oil to the pan. Stir-fry broccoli and red bell pepper for several minutes until they begin to soften. Add mushrooms and green onions, and stir-fry 3–4 minutes until vegetables are crisp-tender. Add garlic and cook 1 more minute.
Whisk the peanut sauce again and pour it over the vegetables. Simmer for 1–2 minutes until slightly thickened. Return the chicken to the pan and heat through.
Garnish with chopped cilantro and peanuts. Serve immediately over cooked white rice.

Why You’ll Love This Recipe

Quick and easy weeknight meal ready in under 30 minutes.
Balanced combination of protein, vegetables, and a creamy peanut sauce.
Bold, flavorful, and slightly spicy without being overwhelming.
Naturally gluten-free when using tamari and perfect for family meals.

Tips

Cook chicken in batches to get a nice sear and avoid steaming.
Chop vegetables into uniform pieces for even cooking.
Adjust Sriracha to control the level of heat.
Use freshly grated ginger for the best flavor.

Variations and Substitutions

Swap chicken for shrimp, tofu, or beef for a different protein.
Replace broccoli and bell pepper with snap peas, zucchini, or carrots.
Use almond or cashew butter instead of peanut butter for a nut-free variation.
Serve over quinoa, brown rice, or cauliflower rice for a healthier option.

FAQs

Q: Can I make this ahead of time?
A: Yes, cook the chicken and vegetables separately and store in airtight containers. Reheat and toss with peanut sauce before serving.

Q: Is this recipe gluten-free?
A: Yes, if tamari is used instead of soy sauce.

Q: Can I make it less spicy?
A: Reduce or omit the Sriracha according to your taste.

Serving

Serve over steamed white or brown rice for a complete meal.
Garnish with fresh cilantro and chopped peanuts for added texture.
Works well in meal prep containers for lunches or dinners.

Suggestions

Pair with a side of steamed vegetables or a simple cucumber salad.
Add a squeeze of lime juice for a fresh, tangy note.
Sprinkle with sesame seeds for extra flavor and crunch.