Spicy Peanut Butter Chicken Stir-Fry

Ingredients

Main Ingredients

• 1 lb (about 4) boneless, skinless chicken breasts, cut into bite‑size strips
• 1 cup red bell pepper, sliced thin
• 1 cup snap peas, trimmed
• 2 tablespoons vegetable oil (or peanut oil)

Sauce / Marinade

• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten‑free)
• 1 tablespoon honey (or agave for vegan)
• 1 teaspoon Sriracha (adjust to heat preference)
• 1 tablespoon lime juice, freshly squeezed
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1 tablespoon toasted sesame seeds (optional)

Instructions

Cooking the Chicken

1. Heat the Wok. Place a large skillet or wok over medium‑high heat for 2–3 minutes until a drop of water sizzles. Add 1 tablespoon of oil and swirl to coat. The pan must be hot enough to sear, which locks in juices and creates a golden crust.
2. Sear the Chicken. Add the chicken in a single layer, being careful not to crowd the pan. Let it cook untouched for 3 minutes, then stir‑fry for another 2–3 minutes until the pieces are opaque and lightly browned. Remove the chicken to a plate and set aside.
3. Sauté the Vegetables. Reduce heat to medium, add the remaining tablespoon of oil, then toss in the seasoned bell pepper and snap peas. Stir‑fry for 2–3 minutes until they are crisp‑tender and bright in color. Over‑cooking would turn them mushy, losing the desired crunch.
4. Build the Sauce. While the veggies finish, whisk together peanut butter, soy sauce, honey, Sriracha, lime juice, the remaining garlic, and grated ginger in a small bowl. Add a splash (about ¼ cup) of warm water to loosen the mixture; it should be pourable but still thick.
5. Combine & Finish. Return the chicken to the pan, pour the sauce over everything, and toss to coat. Cook for another 2 minutes, allowing the sauce to thicken and cling to each piece. Sprinkle chopped cilantro and toasted sesame seeds just before serving for aroma and texture.