Recipe courtesy of Lisa’s Dinnertime Dish
Ingredients
- 2 tbsp vegetable oil
- 12 oz boneless chicken breast, cut into bite size pieces
- 2 cloves garlic, minced
- 4 green onions, sliced
- 2 medium red bell peppers, cut into 1 1/2″ slices
- 1 can sliced water chestnuts, drained
- 1/4 cup creamy peanut butter
- juice of 1 lime
- 3 tbsp reduced sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sriracha sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp finely chopped cilantro
- cooked white or brown rice
- additional sliced green onion, chopped cilantro and lime slices for garnish, if desired
chopped peanuts for garnish, if desired
Instructions
- Cut vegetables and chicken, set aside.
- In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper. Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
- Heat oil in a wok or large skillet over high heat until oil is very hot.
- Add chicken and stir fry for about 3 minutes, until chicken is no longer pink.
- Move chicken to the sides and add green onions, stir fry for 1 minute.
- Add garlic and stir fry for 30 seconds.
- Add red peppers and stir fry for 1 minute.
- Add water chestnuts and stir fry for 30 seconds.
- Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
- Serve over rice. Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.
[wpurp-searchable-recipe]Chicken Stir Fry with Spicy Peanut Sauce – – – [/wpurp-searchable-recipe]
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