Easy Peanut Chicken Stir-Fry with Broccoli and Rice

This peanut chicken stir-fry brings together tender chicken breast strips, roasted broccoli and a luscious homemade peanut sauce. The sauce, made with creamy peanut butter, garlic and soy sauce, creates a savory depth that elevates the entire dish. Served over fluffy jasmine rice, it’s a satisfying meal that comes together in under an hour.

Perfect for busy weeknights, this recipe uses simple ingredients and straightforward techniques. The broccoli is roasted to bring out its natural sweetness, while the chicken is quickly pan-seared for a golden crust. The star of the show is the peanut sauce-balanced with a touch of sugar and lime for a hint of brightness. Garnish with scallion greens and serve with lime wedges for an extra pop of flavor.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.15 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Zest lime until you have ½ tsp zest, then cut in half. Cut one half into wedges. Mince garlic. Trim and thinly slice scallions, separating whites from greens.
2. Toss broccoli with a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until browned and tender, 15-20 minutes. Once water is boiling, add rice to pot. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. In a medium bowl, combine chicken, half the garlic, lime zest, 1 TBSP soy sauce (we’ll use more later), 2 tsp sugar and a large drizzle of oil. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Stir in peanut butter, 2 tsp sugar and 1 tsp soy sauce (you’ll have a little soy sauce left over). Slowly pour in ¼ cup water, stirring to combine. Turn off heat, then stir in a squeeze of lime juice. Season with salt and pepper. Transfer to a small bowl. Rinse and wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-6 minutes. TIP: Cook chicken in batches to avoid overcrowding.
6. Divide rice between plates, then top with broccoli and chicken. Drizzle with as much peanut sauce as you like. Garnish with scallion greens. Serve with lime wedges and any remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or sliced beef. Adjust cooking time as needed.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free. Ensure all other ingredients are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet until warmed through.