Chicken and Veggies with Peanut Stir Fry Sauce

peanut stir fry sauce over chicken and vegetables in a cast iron skillet

Chicken and Veggies with Peanut Stir Fry Sauce

An easy and healthy recipe for peanut sauce! With 5 simple ingredients, you can use this sauce for Asian stir fry meals, for spring rolls, or lettuce wraps. Similar to spicy Thai satay or Vietnamese sauces, this simple stir-fry sauce is low carb, keto, and gluten free.

5 from 5 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Gluten-free, Main Course, Main Dish

Cuisine Asian

Servings people

Calories 524 kcal

Equipment

Garlic press

Ingredients

Stir fry ingredients

1 tablespoons canola oil
1 pound chicken tenders or protein of your choice (tofu, beef, pork, egg, whatever)
1 large onion sliced
2 cloves garlic pressed
2 cups broccoli chopped, 1 small head
2 cups cauliflower chopped
2 cups Carrots cut into thin sticks, about 8 ounces
4 cups mushrooms sliced, about 16 ounces

Peanut stir fry sauce ingredients

½ cup peanut butter
½ cup hot water
2 tablespoons garlic flavor rice vinegar
2 tablespoons low sodium soy sauce
1⅛ tablespoons brown sugar
a few drops Frank's RedHot Sauce optional

Ingredients for serving

½ cup peanuts chopped, optional
1 cup basmati rice uncooked (Basmati is my favorite. Use brown rice or whatever you like best.)

Instructions

Preheat the oven to 250ºF.
Prepare rice according to package directions.
Heat canola oil over medium-high heat in a wok or very large skillet. Sauté the chicken until it's almost cooked through. Remove the chicken to an oven-safe dish and put it in the warm oven.
Add the mushrooms and onion to the skillet and sauté until they are soft. Add the garlic and sauté for one minute more or until the garlic is fragrant. (Don't add the garlic too early or it will become bitter.) Remove mushrooms and onions to the plate with the chicken, then put it back in the warm oven.
Pour ½ cup of water into the skillet then add the rest of the veggies. Put a lid on the skillet and let them steam for a minute or two, and then remove the lid and continue to sauté until the vegetables are bright and are just beginning to get tender.
Add the chicken, mushrooms, and onions back into the skillet.
While the vegetables are cooking, prepare the peanut sauce in a small bowl. To do so, combine the peanut butter, hot water, vinegar, soy sauce, brown sugar, and hot sauce.
Pour sauce over the stir fry in the wok.
Simmer for two or three minutes, until the vegetables are tender. Don't overcook the veggies. They should be crisp-tender.
Serve stir fry over rice. Sprinkle chopped peanuts over each serving.