Chicken and Vegetable Peanut Butter Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 5-6 cups/500g chopped vegetables, I used broccoli, carrots and bell pepper
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated or chopped finely
  • 2 skinless, boneless chicken breasts, cut into bite-size chunks
  • 3 tablespoons hot water
  • 3 tablespoons peanut butter, chunky
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  1. Steam the chopped veggies for about 5 minutes or until they are tender with a little bite left.
  2. Heat the oil in a large pan and saute garlic and ginger for 1-2 minutes. Add the chicken and saute until cooked through.
  3. While the chicken is cooking make the sauce by combining the hot water and peanut butter and whisking until well mixed. Add the soy sauce and rice vinegar and stir well.
  4. Once the chicken is cooked through, add the steamed veggies and the peanut sauce to the pan and toss until thoroughly mixed.
  5. Serve over steamed rice and top with chopped peanuts if using smooth peanut butter.
Recipe by My Little Gourmet at