This satay chicken stir fry transforms chicken breasts and fresh produce into a family favorite…without a large amount of time. Subtly sweet, creamy peanut sauce takes lean chicken breast and fresh vegetables to the next level!
Tomorrow is the girls’ first swim meet of the summer! Thankfully, it’s a lot warmer here in Michigan than it was last week when the first-first meet was canceled due to chilly temperatures. But, the first week of summer camp and swim team have been…a challenge, to say the least. I’ve had tears over stay-at-home mom envy, and then tears over screaming at the girls, and then tears from both of them BECAUSE of my screaming and because of complete and total exhaustion. We hit a summer low week one of summer, that’s what I think! Onward and upward from here! 😉
Last weekend was spent celebrating Mark and our dads (from afar) for Father’s Day and we had lots of family time and spent much of Sunday at the beach. It was more-or-less our first true beach day and the girls swam and played and ran around non-stop. We’ve moved bedtime up about 30 minutes for ALL of us and ahem, no regrets there. I had every intention of either getting up early for a walk OR blogging, but my bed and Wordle from bed won out. Oops! I did a killer workout tonight, though, and am looking forward to getting my hair done tomorrow, dinner with a friend at my favorite local restaurant, and a cocktail, too! Just what a girl needs mid-week! I’ve been keeping it basic in the kitchen, but basic without flavor is never going to fly for us. Bring on ALL the flavor, just as this recipe delivered!
ROLL CALL FOR THIS RECIPE
- Peanut Butter Lovers: I’m a huge fan of peanut butter and any type of savory peanut butter sauce is swoon-worthy in my book! It’s those Thai flavors that always get me! Together with coconut milk, soy sauce, rice wine vinegar, and a bit of brown sugar, this sauce is finger lickin’ good and thickened up with a bit of a cornstarch slurry making it all the creamier!
- Weeknight Warrior: The vegetables can be prepped ahead of time and the basic ingredients for the sauce are staples in a pantry. A few key ingredients with big flavor is a great way to keep busy nights quick AND delish!
- Kid-Friendly: As is, this sauce (and meal) is mild, colorful, and truly a family favorite with this approachable combination of veggies and the decadent peanut satay sauce. Kids and adults will love it alike! You can swap in/out veggies to accompany the taste buds and preferences of your crew. Love broccoli but hate bell peppers? Use more broccoli! Kids love edamame? Add that! More suggestions below.
KEY INGREDIENTS AND SUBSTITUTIONS
- Rice: I prefer a long grain white rice because it is well-loved by all and quick cooking. Long grain white rice is slender and lengthy (basmati and jasmine rice, for example) are drier and separate versus clump after cooking. To keep the rice from being sticky and gummy, use a long grain rice variety. Brown rice, wild rice, or cauliflower rice would be great substitution here, as well. Minute and quick cooking or instant rice varieties are also available.
- Olive Oil: You can use avocado oil or vegetable oil here if you prefer. Toasted sesame oil would also be a flavorful swap!
- Chicken: This recipe uses tender, lean chicken breast however, chicken thighs can most certainly be swapped in their place.
- Onion: Yellow or white onions are recommended but feel free to use red onion or sweet onion, if you prefer. You may also omit this ingredient, if you wish, or finish the recipe with sliced green onions if you prefer!
- Garlic: Feel free to omit or swap in 1 teaspoon of garlic powder. Fresh garlic is always the best, but jarred, chopped garlic or garlic paste works too.
- Bell Peppers: Any combination of colors is good here. The sweeter orange, yellow, and/or red bell peppers provides great flavor contrast. That said, green pepper or a combination of peppers works great!
- Broccoli: There is something perfect about broccoli in a stir-fry – taste, texture, appearance! But, if you don’t love broccoli, you can certainly omit or use the same amount of cauliflower in its place. Microwave the cauliflower for 1-2 minutes before adding, or increase the cook time by 2-3 minutes as cauliflower is more dense and requires a longer cook time to tenderize.
- Snow Peas: Thinner and more tender than snap peas, these bright green veggies are a stunning addition to stir-frys.
- Corn Starch: You can potato starch or arrowroot starch in equal amounts to cornstarch if you’re looking for a substitute. Add to room temperature liquid ingredients, especially with arrowroot.2 sweet bell peppers, thinly sliced
- Coconut Milk: Canned coconut milk has a higher fat and therefore creamier texture than one from a carton, however you can swap in either. Canned coconut milk comes in lite and regular and is not the same as coconut cream.
- Peanut Butter: I love a natural, smooth peanut butter (creamy peanut butter) without added sugar, however almond butter, another nut butter, or sun butter works, too!
- Soy Sauce: Opt for low sodium soy sauce varieties to avoid an overly salty finished product. Coconut aminos can also be used in place of soy sauce.
- Rice Vinegar: You can swap sherry vinegar here.
- Brown Sugar: You can use more or less, to taste. Swap in honey or pure maple syrup, if you wish!
- Chopped Peanuts: You can use dry roasted, salted or unsalted, whole peanuts or chopped…or omit altogether! You can also swap in slivered almonds or another nut, if you like.
- Dairy-free: This stir-fry is dairy-free as-is.
- Gluten-free: Use a gluten-free soy sauce or coconut aminos to make this a gluten-free meal.
- Protein-rich: Offering over 41 grams of protein per serving, this meal is incredibly satisfying!
- High-fiber: With over 6 grams of fiber per serving, this is a high-fiber meal. Thank you, crunchy veggies! Using a whole grain (brown rice) would add additional fiber, vitamins, and minerals!
- Colors: Offering loads of colors from the various vegetables, this dinner is ample in many vitamins, minerals, and antioxidants.
VARIATIONS. STORAGE, and TIPS
- If you want to add some spice to this, add to the sauce along with the coconut milk, peanut butter, soy sauce, vinegar, and brown sugar. You can add crushed red pepper flakes, Thai red curry paste, Sriracha, chile paste (sambal oelek), sweet chilli sauce, etc.
- Use a LARGE skillet or large wok for this recipe – it will make a lot and you want to avoid overcrowding for the best cooking
- You can finish this stir fry with a squeeze of lime juice for a fresh, citrusy finish.
- Swap in/out veggies and proteins to suit your family or guests. Bok choy, edamame, heck…even green beans, toss them in! The velvety peanut sauce will transform whatever veggies you choose into a well-loved meal
- Use tofu in place of chicken to make this a vegetarian delight! Firm tofu with excess water pressed out will work best! Follow the directions of the recipe just the same with this swap.
- Admittedly, I don’t LOVE rice, but I like it in meals like this. Perhaps, however, a heap of rice noodles would be a fun alternative to serve as the base for this stir fry.
- 2 cups dry white rice
- 2 Tbsp olive oil, divided
- 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1 1/2 cups snow peas
- 2 sweet bell peppers, thinly sliced
- 1 Tbsp cornstarch
- 1/3 cup canned coconut milk
- 1/3 cup smooth peanut butter
- 1/3 cup low-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 1/4 cup brown sugar
- 1 oz (1/4 cup) chopped peanuts
- Combine rice and 4 cups of water in a medium sauce pan over medium-high heat. Stir and bring to a boil. Stir once more, cover with a lid and reduce heat to low. Simmer for 15 minutes or until water is absorbed; remove from heat and keep covered.
- Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until no longer pink, stirring occasionally, about 5 minutes.
- Add the onion and garlic and cook for 2-3 minutes; remove to a plate and return skillet to heat.
- Add remaining tablespoon of oil to the skillet. Once hot, add the broccoli, snow peas, and bell peppers; cook for 4-6 minutes or until crisp-tender, stirring occasionally.
- While vegetables cook, whisk together the cornstarch and coconut milk in a small bowl until well-combined. Add the peanut butter, soy sauce, vinegar, and sugar; whisk again until well-combined.
- Add the chicken back to the skillet, along with the sauce. Stir and cook for 2-3 minutes or until bubbly and hot and the sauce has thickened.
- Serve on top of the rice and sprinkle with chopped peanuts.
Recipe adapted from Whole and Heavenly Oven
Nutrition Information:Yield: 6 Serving Size: 1 cup rice with 1 1/2 cups stir-fry
Amount Per Serving: Calories: 597Total Fat: 19.0gSaturated Fat: 4.6gCholesterol: 65mgSodium: 732mgCarbohydrates: 69.8gFiber: 6.5gSugar: 10.0gProtein: 41.7g
Crazy for peanut butter? Check out some other nut butter recipes!
- 30-Minute Spicy Peanut Butter Noodles with Shrimp
- Peanut Sauce Rice Noodles with Tofu and Veggies
- Vegan Peanut Butter Pie
- Peanut Sesame Noodles with Chicken and Veggies
- No-Bake Peanut Butter Granola Cups
- Tofu “Stir Fry” with Peanut Sauce