Have you ever tasted something both familiar and unexpected at the same time? When I first made this stir fry, I was looking to create something flavorful and different from anything I had made or tasted before. None of the sauce recipes I found seemed quite to my liking, so I tinkered around with ingredients I had in my kitchen. The result was surprisingly tasty. The vegetables used here are my go-tos for a good stir fry but can be switched out with others according to your preference. I have made this dish many times but never wrote down the recipe until making it for this post. Each time, I just mixed and measured the ingredients until I achieved the taste that always led people to ask, with a mixture of surprise and approval, “Peanut butter?!” upon their first bites. The special sauce that accompanies this stir fry makes it memorable and crave-worthy. The kick of Sriracha is mellowed out by the other ingredients in the sauce so it may be necessary to add more of it than customary to achieve the spice level you are used to. I recommend trying it out with just a few pea-sized drops to get the intended flavor of this dish. You can always garnish with more after plating.
For the Stir Fry:
2-3 cups steamed brown rice
4 boneless, skinless chicken breasts, cut into chunks
1 head broccoli crowns, separated or about 4 cups frozen broccoli, thawed and drained
1 red bell pepper, sliced
5 carrots, cut into chunks
1/4 white onion,sliced
2 teaspoons minced or chopped garlic
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
Black pepper to taste
Salt to taste
For the Sauce:
3 heaping tablespoons creamy peanut butter
3 teaspoons sugar
1 1/2 tablespoons white vinegar
3 teaspoons soy sauce
A sprinkle of ground ginger
Sriracha to taste
Makes six servings.
Season chicken with ginger, salt, black pepper, and chili powder. Set aside. Mix together sauce ingredients in a small bowl to form a dry paste. Add olive oil to a wok or large saucepan and heat over medium-high flame. Add chicken and sauté until cooked through, stirring in one teaspoon of the garlic in the last two minutes of cooking. Set cooked chicken aside in another pan or dish.
Clean wok or saucepan if necessary, then add more oil to cook vegetables. Add carrots first and cook for about five minutes, then add broccoli, peppers, and onions. Season with black pepper and cook vegetables to desired tenderness, stirring in the last teaspoon of garlic in the last two minutes of cooking.
Turn off flame and add chicken back to pan. Drop sauce by spoonfuls into pan and mix to coat chicken and vegetables well.
The sauce will soften and become glossy as it warms up to the stir fry ingredients. It will take a bit of mixing to ensure even distribution. This is best done with a dining tablespoon. Serve with warm rice and top with additional Sriracha, if desired.
Please ask any questions and leave reviews below. Thanks for reading!