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 stir fry many times over the past couple of years but had never written 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. Yes, peanut butter. Where does the peanut butter come in, you ask? The special sauce, of course. Don’t let that throw you off because I promise you’ll like it. This is one of those dishes you just have to try to believe.
The special sauce that accompanies this stir fry has flavors that you’ll recognize but still be surprised by. And it’s so. damn. good! The kick of Sriracha in the sauce is mellowed out by the other ingredients so it may be necessary to add more of it than you typically would in order to achieve the spice level you are used to. I recommend starting out with just a few pea-sized drops to get the intended flavor of this dish. Don’t worry, you can always drizzle more over top after plating.
If you have picky eaters that don’t like veggies, this stir fry is a good way to get around that. The sauce covers a multitude of veggie sins and will help ensure every plate is clean. I’ve gotten into the habit of just letting people try it for themselves before expounding on the ingredients. I’m not going to argue with you to try it. I’ll let the flavors do the talking. 🙂 Another good use for the special sauce is on wings. That’s right, girl. Toss a bunch of flats and drums into a bowl of this until well coated and you’ll have lip-smacking, sticky-finger magic. Here’s how to make those wings!
I hope you love this stir fry. Let me know if you have any questions about the recipe in the comments below. Thanks for reading!
Crazy delicious chicken & veggie stir fry made finished with a sauce that will surprise you
- 4 pounds boneless skinless chicken breast cut into one-inch chunks
- 1 head broccoli crowns or 4 cups frozen broccoli florets; thawed and drained
- 1 red bell pepper sliced
- 5 carrots cut into chunks
- 1/4 white onion sliced
- 4 cloves garlic chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- sea salt to taste
- black pepper to taste
- olive or grapeseed oil
- 2-3 cups brown rice steamed
- 3 tablespoons creamy peanut butter (heaping tablespoons)
- 3 teaspoons sugar or honey
- 1 1/2 tablespoons white vinegar
- 3 teaspoons soy sauce
- ground ginger to taste
- Sriracha to taste
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. Set aside.
Add olive oil to a wok or large skillet and heat over medium-high flame. Add garlic and chicken sauté until cooked through. Set cooked chicken aside in another pan or dish.
Clean wok or skillet if necessary, then add more oil to cook vegetables. Add carrots first and cook for about three minutes, then add broccoli, peppers, and onions. Season with black pepper and sea salt. (If using a smaller pan, it may be necessary to cook veggies in batches.
Cook vegetables to desired tenderness, stirring in the remaining garlic in the last two minutes of cooking. (Onion should be translucent and garlic should be fragrant.)
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.
To save time, start steaming the brown rice in a rice cooker or via the traditional stovetop method at the beginning of this recipe and it should be cooked by the time you finish.