📖 Instructions

1. Prep the Chicken: Cut the chicken breasts into bite-sized pieces. I like to go for about 1-inch cubes – this makes them easy to stir-fry and ensures they cook quickly and evenly. Place the cut chicken in a mixing bowl.
2. Marinate the Chicken: In the bowl with the chicken, add 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of sesame oil, and ½ teaspoon of ground ginger. Mix well, ensuring that all the chicken pieces are nicely coated. Let it marinate for at least 15 minutes. This step is crucial because it infuses the chicken with flavor and helps to keep it moist during cooking. If you have time, you can marinate it for up to an hour in the refrigerator.
3. Prepare the Vegetables: While the chicken is marinating, prepare your veggies. Slice the onion, chop the bell pepper, mince the garlic, and grate the ginger. Having everything ready to go will make the stir-frying process much smoother and quicker. I sometimes prep my veggies ahead of time, especially on busy weeknights!
4. Make the Peanut Butter Sauce: In a separate bowl, whisk together the peanut butter, remaining soy sauce (2 tablespoons), honey, rice vinegar, sriracha (or red pepper flakes), and water. Make sure everything is well combined and smooth. Taste and adjust the seasonings as needed. If you like it sweeter, add a bit more honey; for more heat, add more sriracha or red pepper flakes.
5. Heat the Wok: Place your wok or large skillet over high heat. Add the vegetable oil and let it heat up until it shimmers – this is key to getting that nice sear on the chicken and vegetables.
6. Stir-Fry the Chicken: Add the marinated chicken to the hot wok. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Make sure not to overcrowd the wok, as this will lower the temperature and steam the chicken instead of searing it. If needed, cook the chicken in batches.
7. Add Vegetables: Once the chicken is cooked, add the sliced onion and chopped bell pepper to the wok. Stir-fry for another 3-5 minutes, or until the vegetables are tender-crisp. You want them to still have a bit of bite.
8. Add Garlic and Ginger: Add the minced garlic and grated ginger to the wok. Stir-fry for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
9. Combine Everything: Pour the peanut butter sauce over the chicken and vegetables in the wok. Stir well to ensure that everything is evenly coated with the sauce. Bring the sauce to a simmer and let it cook for another 2-3 minutes, or until it has thickened slightly.
10. Serve: Serve the peanut butter chicken stir-fry hot over cooked rice or noodles. Garnish with chopped peanuts and green onions, if desired. This dish is fantastic served immediately, so dig in and enjoy!
11. Pro Tip: If the sauce becomes too thick, add a tablespoon of water at a time until it reaches your desired consistency.