Calling all peanut (butter) lovers!
This spicy one pan peanut chicken stir fry is complete with peppers, broccoli and sweet potatoes and is cooks in less than 30 minutes.
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One Pan Dinners
Dinners that cook everything in one pan are the absolute freaking best! They’re perfect for quick weeknight dinners and pretty great for cleanup.
Check out a few of my other favorite one pan dinners:
Spiralized Veggies
Sprializers are a fun way to add more veggies to your diet. Zucchini noodles are a great replacement for pasta… In this recipe, sweet potatoes are too! I opted for the ribbon cut, rather than the spaghetti style more commonly used.
My spiralizer came from a Pampered Chef party years ago. This is a similar one from Amazon, but more reasonably priced unless you’re having a PC party… If you are, I’ll share some of my other favorite kitchen staples with you 😉 Find the Pampered Chef Veggie Spiralizer here.
Peanut Sauce
Peanuts are common ingredient in many Asian and Thai dishes. We’re gonna slack a little and use peanut butter as our main ingredient.
Stick with a creamy peanut butter, not chunky, for your one pan spicy peanut chicken stir fry sauce. Natural or unsweetened peanut butter can help keep this from overly sweet… but some sweet is a nice balance to the spice!
Mix together peanut butter, soy sauce, minced ginger and garlic, honey, sriracha, light coconut milk and sesame oil until combined. Sauce should be thick and smooth.
Stir Fry Veggies
You can use any of your favorite vegetables in this one pan spicy peanut stir fry. Bell peppers, broccoli and carrots are my go to. Since we’ll be using spiralized sweet potatoes I’m going to skip the carrots on this one. Sugar snap peas, mushrooms and water chestnuts could be added too!
One Pan Spicy Peanut Chicken Stir Fry
Ingredients
Spicy Peanut Sauce
- ⅓ cup creamy peanut butter
- 1 cup light coconut milk
- 2 tbsp sriracha
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tsp chili oil
- 1 tsp minced ginger
- 2 tsp minced garlic 2-4 cloves
Stir Fry
- 1½ lbs chicken breasts cut into bite size pieces
- 1 tbsp chili oil
- 2 tbsp sesame oil
- 3-4 cups broccoli florets
- 2 red bell peppers cut into thin slices
- 3 sweet potatoes large
- 2 green onions for garnish
- ⅓ cup dry roasted peanuts for garnish
- salt and pepper
Instructions
- Combine sauce ingredients in a small bowl. Mix until smooth and creamy.
- Cut chicken into 1" cubes and season with salt and pepper.
- Heat chili oil in a large skillet over medium heat. Add chicken and cook 4 minutes each side, until browned and cooked through. Remove chicken from pan and set aside.
- Add sesame oil to the pan and cook broccoli and bell peppers. Cook 5 minutes stirring occasionally. Broccoli should be a little tender and pepper .
- Add spiralized sweet potatoes and cook an additional 2-3 minutes.
- Add chicken and peanut sauce and cook another 2-3 minutes until sweet potatoes are al dente, stirring to coat.
- Serve garnished with sliced green onions and peanuts. Chopsticks optional 🙂
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