Spicy Peanut Chicken Stir-Fry with Rice, Snow Peas, & Cilantro Sauce

Spicy Peanut Chicken Stir-Fry

with Rice, Snow Peas, & Cilantro Sauce

25 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces

    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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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Spicy Peanut Chicken Stir-Fry with Rice, Snow Peas, & Cilantro Sauce
    Title
    • 18 oz Chopped Chicken Breast
    • 1 cup Long Grain White Rice
    • ½ lb Snow Peas
    • ¾ lb Carrots
    • 2 cloves Garlic
    • 2 Tbsps Smooth Peanut Butter Spread
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Honey
    • 1 Tbsp Sambal Oelek
    • ¼ cup Roasted Peanuts
    • ½ cup Cilantro Sauce
    time-saving
    tips & techniques
    Cook the rice
    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.

    Prepare the ingredients & make the sauce
    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.

    Brown the chicken & carrots
    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.

    Finish & serve your dish
    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

    Cook the rice
    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.

    Prepare the ingredients & make the sauce
    Brown the chicken & carrots
    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!

    Finish & serve your dish
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