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Spicy Peanut Chicken Stir-Fry
with Rice, Snow Peas, & Cilantro Sauce
25 MIN
4 Servings
From the Test Kitchen
In this vibrant dish, chicken is seared with tender carrots and snow peas—a perfect vehicle for soaking up a vibrant sauce made with spicy sambal oelek, honey, and peanut butter spread. It’s the ideal topping for a simple bed of fluffy rice.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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18 oz Chopped Chicken Breast
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1 cup Long Grain White Rice
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½ lb Snow Peas
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¾ lb Carrots
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2 cloves Garlic
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2 Tbsps Smooth Peanut Butter Spread
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2 Tbsps Rice Vinegar
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2 Tbsps Honey
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1 Tbsp Sambal Oelek
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¼ cup Roasted Peanuts
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½ 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. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 crosswise. 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), 1/4 cup 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
Pat the chicken dry with paper towels; season with salt and pepper. In a large 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. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 crosswise. 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), 1/4 cup 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
Pat the chicken dry with paper towels; season with salt and pepper. In a large 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