Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) neutral oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 2 cups (60g) broccoli florets
  • 2 green onions, sliced
  • 1/4 cup (10g) chopped roasted peanuts
  • 1/2 cup (125g) creamy natural peanut butter
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) sriracha
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (30ml) warm water

Instructions:

  1. Whisk together the peanut butter, soy sauce, honey, sriracha, and lime juice in a bowl. Gradually stir in the warm water until the sauce is smooth and pourable. Note: Warm water prevents the peanut butter from seizing
  2. Heat oil in a wok or heavy skillet over medium high heat. Add chicken cubes in a single layer and sear without moving for 2-3 minutes until a golden brown crust forms.
  3. Toss the chicken and cook for another 2 minutes until nearly cooked through, then remove the chicken and set it aside on a plate.
  4. Add minced garlic and grated ginger to the same pan, sautéing for 30 seconds until they smell fragrant.
  5. Toss in the sliced red bell pepper and broccoli. Stir fry for 3-4 minutes until the vegetables are vibrant but still crisp.
  6. Return the seared chicken to the pan.
  7. Pour the prepared peanut sauce over the mixture. Stir fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything.
  8. Garnish with sliced green onions and chopped roasted peanuts before serving.