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

Spicy Peanut Chicken Stir-Fry

with Rice, Snow Peas, & Cilantro Sauce

25 MIN
+$1.45/serving 4 Servings
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Available Options

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

    From the Test Kitchen

    In this vibrant dish, chicken 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
      630 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Spicy Peanut Chicken Stir-Fry with Rice, Snow Peas, & Cilantro Sauce
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Tbsps Smooth Peanut Butter Spread
    • ¾ lb Carrots
    • ½ lb Snow Peas
    • 2 cloves Garlic
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Honey
    • 1 Tbsp Sambal Oelek
    • ¼ cup Roasted Peanuts
    • ½ cup Cilantro Sauce

    Spicy Peanut Chicken Stir-Fry

    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 shrimp & carrots
    3 Brown the shrimp & carrots

    Pat the shrimp dry with paper towels (remove the tails, if desired); 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 shrimp and sliced carrots in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque and the carrots are lightly 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 shrimp are opaque 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 shrimp and vegetables. Top with the cilantro sauce and chopped peanuts. Enjoy!

    Finish & serve your dish
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