Saucy Honey-Peanut Chicken Stir-Fry

Whenever my kids ask for Chinese takeout, we make this easy one pan meal instead!

Serve with rice, kelp noodles or cauliflower rice!

Honey-Peanut Chicken Stir-Fry 

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Honey-Peanut Sauce

• 6 tablespoons creamy natural peanut butter

• ¼ cup runny honey

• 2 tablespoons rice vinegar

• 2 to 4 teaspoons sriracha, to taste

• 4 teaspoons water

• 1 tablespoon finely grated fresh ginger (or ½ teaspoon dried)

• 2 garlic cloves, finely minced (or ½ teaspoon dried)

• ½ teaspoon fine sea salt

For the Stir-Fry

• 2 tablespoons olive oil, divided

• 1 ½ pounds boneless skinless chicken breasts or thighs, cubed

• 1 teaspoon fine sea salt

• 1 medium yellow onion thinly sliced 

• 4 to 6 cups sliced vegetables, such as bell pepper, snap peas, mushrooms, asparagus, broccoli, or baby bok choy

• ½ cup dry-roasted peanuts coarsely chopped

• ½ cup cilantro chopped

• Toasted sesame seeds, for garnish

• Lime wedges, for garnish

Instructions

1. In a medium bowl, whisk together all the sauce ingredients until smooth, adding water by the teaspoon until you have a consistency that’s easy to drizzle.

2. Set a wide, deep skillet or large wok over medium-high heat. Once it’s hot, swirl in oil to coat the pan. Add the chicken in a single layer and sprinkle it evenly with the salt. Cook, turning the pieces often, until browned and cooked all the way through, 3 to 4 minutes per side. Move the chicken to a plate. 

3. Add the onion to the pan and cook just until it starts to soften, 1 to 2 minutes. Then add all the remaining veggies. Cook, stirring and tossing them often, until crisp-tender, 3 to 5 minutes. 

4. Stir the chicken into the vegetables, then stir in the sauce. Cook until everything is well coated and hot, another 2 or 3 minutes.

5. Serve right away, over rice or with rice noodles, or (how I like it!) on its own!