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Spicy Peanut Chicken Stir-Fry
with Rice, Snow Peas & Cilantro Sauce
25 MIN
2 Servings
From the Test Kitchen
This hearty stir-fry combines bites of chicken and crisp vegetables with a vibrant sauce made with peanut butter spread, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite. You'll finish the dish with a drizzle of our herby cilantro sauce and a topping of roasted peanuts for an added crunch.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Long Grain White Rice
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4 oz Snow Peas
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6 oz Carrots
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2 cloves Garlic
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1 Tbsp Smooth Peanut Butter Spread
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1 Tbsp Rice Vinegar
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1 Tbsp Honey
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1 Tbsp Sambal Oelek
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3 Tbsps Roasted Peanuts
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¼ cup Cilantro Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the peanut butter spread, vinegar, honey (kneading the packet before opening), 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
3
Brown the chicken & carrots
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.
4
Finish & serve your dish
Add the snow peas and chopped garlic to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Top with the cilantro sauce and chopped peanuts. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the peanut butter spread, vinegar, honey (kneading the packet before opening), 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
3
Brown the chicken & carrots
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.
4
Finish & serve your dish
Add the snow peas and chopped garlic to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Top with the cilantro sauce and chopped peanuts. Enjoy!
Tips from Home Chefs