Stir-Fried Chicken with Spicy Peanut Sauce and Crisp Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant stir-fry featuring tender chicken strips tossed in a bold, spicy peanut sauce with crisp bell peppers and snap peas. This asian fusion-inspired chicken ready in about 30 minutes blends sliced into thin strips chicken breast, medium, julienned red bell pepper, trimmed snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 12 oz, sliced into thin strips chicken breast
• 1 medium, julienned red bell pepper
• 1 cup, trimmed snap peas
• 3 stalks, chopped green onions
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha sauce
• 2, minced garlic cloves
• 1 tsp, freshly grated ginger
• 2 tbsp vegetable oil
• 1/4 cup water
• 1 tsp, toasted sesame seeds
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 12 oz sliced chicken breast and stir-fry for 5 minutes until golden and cooked through, then remove and set aside.
2. Step 2: In the same wok, add 2 minced garlic cloves and 1 tsp freshly grated ginger, sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 medium julienned red bell pepper and 1 cup trimmed snap peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Meanwhile, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha sauce, and 1/4 cup water until smooth.
5. Step 5: Return the cooked chicken to the wok, pour the peanut sauce over, and toss everything together over medium heat for 2 minutes until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat, sprinkle with 1 tsp toasted sesame seeds and 2 tbsp chopped fresh cilantro, and garnish with 3 chopped green onions before serving.