Spicy Chicken Stir-Fry with Peanut Sauce

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A quick, zesty meal with tender chicken, crisp vegetables, and a nutty peanut sauce. This Asian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced chicken breast
• 2, sliced bell peppers
• 1 cup, florets broccoli
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 2 tbsp peanut butter
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tbsp brown sugar
• 1 cup, uncooked rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 lb sliced chicken breast and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 2 tbsp peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha, and 1 tbsp brown sugar. Whisk until smooth.
4. Step 4: Add 2 sliced bell peppers and 1 cup broccoli florets. Cook for 3-4 minutes until tender-crisp.
5. Step 5: Return the chicken to the skillet and stir to coat in the sauce. Cook for 2 minutes until heated through.
6. Step 6: Meanwhile, cook 1 cup rice according to package instructions. Serve the stir-fry over the rice, garnished with additional sriracha if desired.