Spicy Peanut Butter Chicken Vegetable Stir Fry

Spicy Peanut Butter Chicken Vegetable Stir Fry

Hannah Queen

Provided by: Peanut Butter & Co

30 mins total 0 mins prep Full Screen

Servings

This recipe was created by Hanna Queen, of honeyandjam.com, for Peanut Butter & Co. Click here to buy the The Heat Is On peanut butter, the Smooth Operator peanut butter and the Crunch Time peanut butter.

"Stir fry is an awesome, quick dinner. This version is one of my favorites -- full of healthy veggies and served with whole wheat noodles. The peanut sauce is absolutely fiery -- The Heat Is On is one spicy peanut butter! If you aren’t a fan of spicy foods, try using Smooth Operator or Crunch Time instead." -- Hannah Queen

Ingredients

• 1 tablespoon vegetable oil
• 2 bonless, skinless chicken breasts
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 cup red cabbage, thinly sliced
• 1 cup broccoli
• 1 cup snow peas
• 1/2 cup carrots, sliced
• 1/4 cup unsalted peanuts
• 1/2 pound whole wheat spaghetti noodles
• 1/4 cup The Heat Is On peanut butter (see below), or any peanut butter variety of your choosing
• 1/3 cup low sodium chicken stock
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar

Directions

• Whisk hot, but not boiling chicken stock into peanut butter. Add soy sauce, vinegar, sugar and mix.
• Prepare noodles according to package directions.
• In a nonstick pan, add vegetable oil. Saute chicken over medium-high heat until cooked through. Remove from pan. Add sesame oil and saute garlic until golden. Add vegetables; cook until tender. Return chicken to pan, and stir-fry for 3 minutes.
• Toss noodles or veggies and chicken (or both!) in peanut sauce. Sprinkle with peanuts. Enjoy!

• Filed under:
• Chicken,
• Pasta,
• Nut,
• Peanut Butter,
• Broccoli,
• Cabbage,
• Carrot,
• Asian,
• Stir Fry,
• One-Dish,
• 30 Minute,
• Kid-Friendly,
• Main Dish,
• Dinner,
• Entertaining

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