Vegan Peanut-Lime Chicken Stir-Fry with Crunchy Peanuts
Total time45 min
Prep time20 min
Cook time15 min
4.7(11)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp soy sauce
- 1 tbsp cornstarch
For the sauce
- ⅓ cup creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp sriracha
- 1 tsp fresh ginger, finely grated
- ¼ cup water
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into small pieces
- 3 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
For serving
- ½ cup roasted salted peanuts, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, toss the sliced chicken with 2 tbsp soy sauce and the cornstarch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
- 2
In a small bowl, whisk together the peanut butter, 3 tbsp soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, grated ginger, and water until smooth and pourable. Set the sauce aside.
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