Sweet and Spicy Broccoli and Bell Pepper Stir-Fry with Ginger Lime Rice and Candied Peanuts

Think you need meat to make a killer stir-fry? Think again. This veggie version is hearty, saucy and big on flavor-plus, it’s ready in just 30 minutes. Bell pepper, onion and broccoli are sautéed with ginger until tender, then simmered with sweet chili, soy glaze and lime to saucy perfection.

It’s all spooned over fragrant ginger-lime rice, then garnished with cilantro, fried onions and homemade candied peanuts-everything we’re craving and then some.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Peel and finely chop the ginger. Halve, peel and thinly slice the red onion. Core and deseed the bell pepper, then cut into thin strips. Cut the broccoli into small florets. Zest and juice the lime. Roughly chop the cilantro. Roughly chop the peanuts.
3. Make the candied peanuts: In a small nonstick skillet over medium heat, add the chopped peanuts and a drizzle of oil. Cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add a pinch of salt and a teaspoon of sugar (optional, not listed but implied by ‘candied’) and stir until sugar melts and coats peanuts. Transfer to a plate and set aside.
4. Stir-fry the vegetables: In a large skillet or wok, heat 1 tablespoon oil over high heat. Add the sliced onion and bell pepper and cook, stirring, until slightly softened, about 2 minutes. Add the broccoli and ginger and cook for another 2 minutes.
5. Add the sauce: In a small bowl, whisk together sweet Thai chili sauce, sweet soy glaze and half the lime juice. Pour the sauce over the vegetables, add 1/4 cup water and stir. Reduce heat to medium and simmer until the sauce thickens and vegetables are tender, about 3-4 minutes. Season with salt and pepper to taste.
6. Finish the rice: Stir the remaining lime juice and lime zest into the cooked rice. Season with salt to taste.
7. Serve: Divide the ginger-lime rice between bowls. Top with the stir-fried vegetables. Garnish with candied peanuts, crispy fried onions and chopped cilantro.

Recipe Tips

FAQ

Can I make this stir-fry gluten-free?

Yes, use tamari or coconut aminos instead of sweet soy glaze and ensure your sweet chili sauce is gluten-free.

What can I use instead of jasmine rice?

Basmati rice, long-grain white rice or even brown rice work well. Adjust cooking time accordingly.

How do I store leftovers?

Store the rice and stir-fry separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.