Ginger Chicken Stir Fry

Careema Bell


I love Asian food especially stir fry. My husband and I are continuously disappointed by the takeout Asian fare in our area. This recipe came about on a rainy night when we both wanted really good stir-fry. I must say this hit the spot!


★★★★★ 1 vote

30 Min
10 Min


  • 4
    boneless skinless chicken breast cut in chunks
  • 14
    baby carrots peeled and chopped in half
  • 1 large
    red onion slice
  • 1 large
    green pepper sliced
  • 1 large
    red pepper sliced
  • 1 large
    yellow or orange pepper sliced
  • 6
    cremini mushrooms sliced

  • 2 or more Tbsp
    chunky peanut butter (add to your liking)
  • 3 Tbsp
    thai sweet chili sauce
  • 1 Tbsp
    minced ginger
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
    white cooking wine or rice wine vinegar
  • 2 Tbsp
    scallions minced
  • 1/2 c
    peanuts chopped coarsely or left whole if you prefer (optional)

How to Make Ginger Chicken Stir Fry


  1. Whisk all ingredients for the stir fry sauce together and set aside. Leave the peanuts aside for now.
  2. Add 2 tablespoons of oil to a large wok or skillet and heat on medium/high. (It's important that the pan and oil be extremely hot so the cooking process can be completed quickly.) Add chicken and stir fry 4 minutes.
  3. Add vegetables continue to stir fry 3 minutes.
  4. Add sauce and stir fry an additional 2 minutes or until sauce is heated through. Top with chopped peanuts and serve over jasmine rice.

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