Spicy Peanut Chicken Stir-Fry with Lime and Ginger

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/4 pounds boneless, skinless chicken thighs or breasts, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch
• 3 tablespoons neutral oil, divided
• 1 red bell pepper, thinly sliced
• 1 medium carrot, cut into matchsticks
• 2 cups sugar snap peas, trimmed
• 2 cups small broccoli florets
• 3 green onions, sliced
• 1/3 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons warm water (plus more as needed)
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons chili-garlic sauce or sriracha
• 1 1/2 tablespoons honey or light brown sugar
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1/3 cup roasted peanuts, roughly chopped
• Fresh cilantro and lime wedges, to serve
• Cooked jasmine rice, for serving (about 4 cups cooked)

Do This

• 1. Toss sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch; set aside.
• 2. Whisk peanut butter, 1/4 cup soy sauce, warm water, lime juice, rice vinegar, chili-garlic sauce, honey, ginger, garlic, and sesame oil until smooth; thin with a splash more water if needed.
• 3. Prep vegetables: slice bell pepper and green onions; cut carrot into matchsticks; trim snap peas; cut broccoli into small florets.
• 4. Heat 1 1/2 tablespoons oil in a hot wok or large skillet over medium-high. Stir-fry chicken in a single layer until browned and just cooked through, 4 to 6 minutes. Remove to a plate.
• 5. Add remaining 1 1/2 tablespoons oil. Stir-fry broccoli and carrot 2 minutes, then add bell pepper and snap peas; cook 2 to 3 minutes until crisp-tender.
• 6. Return chicken and any juices to the pan. Pour in peanut sauce, toss to coat, and cook 1 to 2 minutes until hot and slightly thickened; add a splash of water if too thick.
• 7. Stir in green onions, top with chopped peanuts and cilantro, and serve hot over jasmine rice with lime wedges.

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Why You’ll Love This Recipe

• Big flavor in under 40 minutes: tangy lime, warm ginger, and a spicy, creamy peanut sauce.
• Perfect texture contrast: tender, juicy chicken with crisp-tender vegetables and crunchy peanuts.
• Flexible heat level: easy to dial the chili up or down to suit everyone at the table.
• Great for weeknights: simple ingredients, one pan, and works beautifully with leftover rice.

Grocery List

• Produce: Fresh ginger, garlic, 2 to 3 limes, 1 red bell pepper, 1 medium carrot, 1 small broccoli crown, 1 bag sugar snap peas, 1 bunch green onions, fresh cilantro
• Dairy: None
• Pantry: Boneless skinless chicken thighs or breasts, creamy peanut butter, low-sodium soy sauce, rice vinegar, chili-garlic sauce or sriracha, honey or light brown sugar, toasted sesame oil, cornstarch, neutral oil (canola, vegetable, peanut, or avocado), roasted peanuts, jasmine rice, salt and pepper

Full Ingredients

For the Chili-Peanut Sauce

• 1/3 cup creamy peanut butter (80 g)
• 1/4 cup low-sodium soy sauce (60 ml)
• 3 tablespoons warm water, plus more as needed (45 ml)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons chili-garlic sauce or sriracha (adjust to taste)
• 1 1/2 tablespoons honey or light brown sugar, packed
• 1 tablespoon finely grated fresh ginger (about a 1-inch knob)
• 2 cloves garlic, finely minced or pressed
• 1 teaspoon toasted sesame oil

For the Chicken Stir-Fry

• 1 1/4 pounds boneless, skinless chicken thighs or breasts, thinly sliced against the grain (about 570 g)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch
• 3 tablespoons neutral high-heat oil (such as canola, vegetable, peanut, or avocado), divided
• 1 red bell pepper, cored and thinly sliced into strips
• 1 medium carrot, peeled and cut into thin matchsticks
• 2 cups sugar snap peas, trimmed (about 6 ounces / 170 g)
• 2 cups small broccoli florets (about 1 small crown)
• 3 green onions, sliced (white and green parts separated if you like)
• Kosher salt and freshly ground black pepper, to taste

For Serving

• 4 cups cooked jasmine rice (from about 1 1/3 cups dry rice)
• 1/3 cup roasted peanuts, roughly chopped
• Small handful fresh cilantro leaves, roughly chopped
• Lime wedges, for squeezing over the top

Step-by-Step Instructions

Step 1: Prep the Chicken

Place the chicken on a cutting board and trim away any excess fat. Slice thinly against the grain into bite-size strips, about 1/2 inch wide. This helps the chicken cook quickly and stay tender.

In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss until every piece is lightly coated. The soy sauce seasons the meat, while the cornstarch helps lock in moisture and gives the chicken a velvety texture once cooked. Set aside to marinate while you prepare the sauce and vegetables (about 10 minutes at room temperature is perfect).

Step 2: Make the Chili-Peanut Sauce

In a medium mixing bowl, whisk together the peanut butter, 1/4 cup soy sauce, 3 tablespoons warm water, lime juice, rice vinegar, chili-garlic sauce, honey, grated ginger, minced garlic, and toasted sesame oil. Whisk until completely smooth and glossy. If the sauce seems very thick (it should be pourable but cling nicely to a spoon), add more warm water 1 teaspoon at a time until you reach a thick but flowing consistency.

Taste the sauce. For more heat, add a little more chili-garlic sauce. For more tang, add an extra squeeze of lime. Set the sauce near the stove so it is ready to go when the stir-fry is almost done; stir it briefly just before adding to the pan.

Step 3: Prep the Vegetables

Prepare all your vegetables before you start cooking because the stir-fry moves quickly. Slice the red bell pepper into thin strips. Peel the carrot and cut it into thin matchsticks so it cooks at about the same rate as the bell pepper. Trim the ends off the sugar snap peas. Cut the broccoli into small, bite-size florets so they become crisp-tender without overcooking the other vegetables.

Slice the green onions; you can keep the white and green parts separate if you like the white parts cooked slightly and the green parts added at the end for freshness. Arrange all the vegetables near the stove in individual piles or bowls, ready to be added in sequence.

Step 4: Sear the Chicken

Heat a large wok or a 12-inch heavy skillet over medium-high heat until hot, 1 to 2 minutes. Add 1 1/2 tablespoons of the neutral oil and swirl to coat the pan. When the oil is shimmering but not smoking, add the chicken in as close to a single layer as possible. If your pan is smaller, cook the chicken in two batches to avoid overcrowding; crowded chicken will steam instead of sear.

Let the chicken cook, undisturbed, for 1 to 2 minutes to develop some color, then stir-fry for another 3 to 4 minutes until the pieces are lightly browned and just cooked through. Season lightly with a pinch of salt and pepper if desired. Transfer the chicken and any juices to a clean plate and set aside. Do not wipe out the pan; those browned bits at the bottom add flavor.

Step 5: Stir-Fry the Vegetables

Return the wok or skillet to medium-high heat and add the remaining 1 1/2 tablespoons oil. When hot, add the broccoli florets and carrot matchsticks. Stir-fry for about 2 minutes, letting them get a little char in spots while remaining bright in color. If the pan looks very dry, you can add a teaspoon or two of water to create a quick burst of steam that helps soften the broccoli.

Add the red bell pepper strips and sugar snap peas. Stir-fry for another 2 to 3 minutes until the vegetables are crisp-tender: they should still have some bite and bright color, not be limp. Add the white parts of the green onions (if separated) and cook for 30 seconds more. Keep the vegetables moving so they cook evenly without burning.

Step 6: Add Back Chicken and Sauce

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Give the peanut sauce a quick stir, then pour it over the chicken and vegetables. Toss everything together thoroughly so all pieces are well coated.

Cook, stirring constantly, for 1 to 2 minutes, just until the sauce is bubbling gently and has thickened enough to cling to the chicken and vegetables. If the sauce becomes too thick or starts to look pasty, add warm water 1 tablespoon at a time, stirring well, until it loosens into a glossy, silky coating. Taste and adjust: add a pinch of salt, more lime juice, or extra chili-garlic sauce as desired. Turn off the heat and stir in the green tops of the green onions.

Step 7: Finish and Serve

Fluff the hot cooked jasmine rice with a fork and divide it among four bowls or plates. Spoon the spicy peanut chicken stir-fry generously over the rice. Scatter chopped roasted peanuts and cilantro over the top for crunch and freshness. Serve with lime wedges on the side so each person can add a final squeeze of brightness.

Serve immediately while everything is hot and the vegetables are still crisp-tender. The dish should be fragrant with ginger and lime, slightly spicy from the chili-garlic sauce, and rich and nutty from the peanut butter.

Pro Tips

• For easier slicing, partially freeze the chicken for 15 to 20 minutes before cutting; it firms up and slices into neat strips.
• Have everything prepped before you start cooking. Stir-frying is fast, and things can overcook while you hunt for ingredients.
• If you prefer extra saucy stir-fry, increase the warm water in the sauce by 1 to 2 tablespoons and taste for seasoning again.
• Cook the chicken in batches if necessary to avoid overcrowding. A hot pan and space between pieces give you better browning and flavor.
• To control heat, start with less chili-garlic sauce, then add more at the end to taste or serve extra at the table.

Variations

• Vegetarian or vegan: Swap the chicken for extra-firm tofu (pressed and cubed) or tempeh. Stir-fry until golden on all sides, then proceed with the recipe using maple syrup or agave instead of honey for a vegan version.
• Different vegetables: Use what you have: snow peas, green beans, baby corn, zucchini, cabbage, or mushrooms all work well. Just add the firmer vegetables (like carrots and broccoli) first and softer ones (like zucchini or snow peas) later.
• Gluten-free: Use gluten-free tamari instead of soy sauce and be sure your chili-garlic sauce is gluten-free. Everything else in the recipe is naturally gluten-free.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For best texture, store the rice separately from the stir-fry if possible. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring once or twice, until hot. The peanut sauce can also be made up to 3 days in advance and refrigerated; it will thicken as it chills, so whisk in a bit of warm water before using. This dish is not ideal for freezing because the vegetables can become soft, but it will freeze in a pinch for up to 1 month; thaw overnight in the refrigerator and reheat gently with added water to refresh the sauce.

Nutrition (per serving)

Approximate values for 1 of 4 servings of stir-fry (without rice): about 480 calories, 35 g protein, 19 g carbohydrates, 29 g fat, 5 g fiber, and 900 mg sodium (will vary based on exact ingredients and brands used). Serving each portion with 1 cup cooked jasmine rice adds approximately 200 calories and 45 g carbohydrates.