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Peanut Chicken Stir Fry

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Lois Carter Crawford


Stir Fry

  • 2 chicken breasts cut into 1-inch pieces (or 6-8 chicken tenders) [leave out for vegetarian version]
  • 2 tablespoons olive oil
  • 1 yellow onion cut into chunks
  • 1 red pepper cut into chunks
  • 2 cloves garlic minced
  • 1 pound asparagus cut into 1-inch pieces (put the tips aside until the end)
  • 1-1/2 cups broccoli florets or 1 small head of bok choi cleaned and cut into 1-inch pieces (Green Beans are an excellent alternative, too)
  • 1/4 teaspoon black pepper freshly ground

Peanut Sauce

  • 4 tablespoons peanut butter crunchy preferred
  • 3 tablespoons chopped peanuts divided
  • 1 15- ounce can coconut milk
  • 1/2 teaspoon chili powder or more, if you like it spicy
  • 1/8 teaspoon cayenne pepper optional
  • 1/2 a small yellow onion grated
  • 1 tablespoon light brown sugar
  • 1 tablespoon lite soy sauce
  • 1/4 teaspoon red pepper flakes



  1. In a large skillet or wok, heat the oil to hot.
  2. Cook the chicken until slightly browned and cooked through.
  3. Remove the chicken to another dish.
  4. In the same skillet, cook the onions about 5 minutes, add the red pepper; cook another 3-5 minutes.
  5. Add the broccoli or bok choi and asparagus (save tips) and cook until crisp-tender.
  6. Add salt and pepper to taste.
  7. Return the chicken to the pot, add the asparagus tips and heat through.
  8. Top with Peanut Sauce (directions below) and chopped peanuts.

Peanut Sauce

  1. For the sauce, mix all the sauce ingredients (using only half the peanuts) and bring it to a boil over medium-high heat. Stir occasionally.
  2. Turn the heat down and keep warm until the stir fry is ready.
  3. Add the sauce to the stir fry.
  4. Stir to coat.
  5. Serve over white or brown rice; garnish with chopped peanuts.