Easy Peanut Chicken with Veggies and Rice

5 from 8 votes

Easy Peanut Chicken Stir Fry with Veggies and Rice. A quick and healthy leftover shredded chicken or rotisserie chicken recipe that comes together in minutes. You can use any vegetables you have on hand, and the peanut chicken sauce is to die for!

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Servings: servings, about 7 cups

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Ingredients

For the Peanut Sauce:

1/3 cup creamy peanut butter
1 tablespoon sesame oil
1 tablespoon freshly squeezed lime juice
2 cloves garlic minced
1 tablespoon minced fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons honey
5-6 tablespoons water
1/2 teaspoon red pepper flakes plus additional to taste

For the Chicken and Stir Fry Veggies:

2 cups cooked shredded chicken about 8 ounces; if your chicken is not yet cooked, try this easy method for how to cook shredded chicken
1 tablespoon extra-virgin olive oil
3 cups chopped broccoli florets about 1 small head or 8 ounces
2 large red bell peppers cut into thin slices
2 medium carrots peeled and cut into thin, 1/8-inch coins
1 small bunch green onions chopped, with white and green parts divided
1 cup shelled edamame I use frozen and thawed
2 cloves garlic minced
1 tablespoon minced fresh ginger
1 tablespoon low-sodium soy sauce
Cooked brown rice quinoa, soba noodles, or brown rice noodles
For topping: chopped fresh cilantro chopped peanuts, toasted sesame seeds, additional green onions, additional red pepper flakes

Instructions

In a small saucepan over medium heat, whisk together the sauce ingredients: peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, 5 tablespoons water, and red pepper flakes. Heat and stir until the sauce is smooth and thickens a little. If the sauce is a thicker than you’d like, add a bit more water. Add the chicken, and toss to coat it with the sauce and warm it through. Turn off the heat and cover the saucepan to keep the chicken warm.
Meanwhile, heat the olive oil in a large nonstick skillet or wok over medium high. Add the broccoli, bell pepper, carrots, and white and light green parts of the green onions. Cook the vegetables until crisp tender, about 6 to 8 minutes. Add the edamame, garlic, ginger, soy sauce, and the green parts of the green onions. Stir to coat and cook 1 additional minute.
To serve, spoon the rice into individual serving bowls. Top with the veggies, peanut chicken, and any other desired toppings. Enjoy hot.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Love peanut sauce or know you will be eating some of the recipe as leftovers? I'd suggest making about 1.5 times the sauce amount, or (if you are married to my peanut-sauce loving husband) even doubling it. Toss enough of the sauce with the chicken to nicely coat it, then save the rest for serving or for perking up leftovers.
To make vegetarian or vegan: Swap the chicken for Crispy Tofu or chickpeas.
To make gluten free: Swap the soy sauce for GF tamari. Serve with a GF grain, such as rice or quinoa.

Nutrition

Serving: 1(of 4), about 1 3/4 cups stir-fry plus 1/2 cup brown riceCalories: 507kcalCarbohydrates: 48gProtein: 31gFat: 21gSaturated Fat: 3gCholesterol: 43mgSodium: 603mgFiber: 7gSugar: 11g

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