Name: Speedy Chicken and Veggie Stir-Fry with Peanut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 5 min
Yield: 2
Cuisine: English
Ingredients: 1 tablespoon avocado or vegetable oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 4 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli florets, snap peas, carrots, sliced onion); 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; Sliced green onions and sesame seeds for garnish; 1/4 cup creamy peanut butter; 3 tablespoons low-sodium soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1/4 cup warm water, plus more as needed; Optional: 1 teaspoon Sriracha or chili-garlic paste; 1 cup cooked brown rice or quinoa

Speedy Chicken and Veggie Stir-Fry with Peanut Sauce

Yield: 2LB

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

When you need quick and easy dinner ideas on the table in 20 minutes, this stir-fry is your answer. It’s faster than takeout, highly customizable, and covers all your bases for a healthy dinner. It’s perfect for dinner ideas for two or a quick easy dinner for one with fantastic leftovers for lunch.

Ingredients

For the Stir-Fry:

1 tablespoon avocado or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli florets, snap peas, carrots, sliced onion)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Sliced green onions and sesame seeds for garnish

For the Peanut Sauce:

1/4 cup creamy peanut butter
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1/4 cup warm water, plus more as needed
Optional: 1 teaspoon Sriracha or chili-garlic paste

For Serving:

1 cup cooked brown rice or quinoa

Instructions

Make the Sauce: In a small bowl, whisk together all the ingredients for the peanut sauce—peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water—until smooth. The sauce should be pourable; if it’s too thick, add another tablespoon of warm water. Set aside.
Cook the Chicken: Pat the chicken pieces dry and season with a pinch of salt and pepper. Heat the oil in a large wok or skillet over high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry the Veggies: In the same skillet, add the mixed vegetables. Stir-fry for 3-4 minutes until they are tender-crisp. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
Bring it All Together: Return the cooked chicken to the skillet. Pour the prepared peanut sauce over everything. Toss well to coat the chicken and vegetables evenly and heat through for about 1-2 minutes.
Serve Immediately: Serve the stir-fry hot over cooked brown rice or quinoa. Garnish with sliced green onions and a sprinkle of sesame seeds.

Variations:

Different Protein: Swap chicken for shrimp, thinly sliced beef, pork, or extra-firm tofu (pressed and cubed).
Sauce Variations: Instead of peanut sauce, use a simple teriyaki sauce (soy sauce, ginger, garlic, and a little brown sugar) or a classic stir-fry sauce of soy sauce, garlic, and a splash of orange juice.
Veggie Freedom: Use any vegetables you have on hand. This is a great clean-out-the-fridge dinner tonight option. Zucchini, mushrooms, cabbage, and baby corn all work wonderfully.

Notes

This recipe is the epitome of quick easy dinner ideas. The key to a good stir-fry is to have all your ingredients prepped and ready to go before you start cooking, as the process is very fast. For easy healthy dinner recipes, this is a winner because you control the sodium and sugar levels in the sauce. It’s a fantastic, flexible dinner idea for tonight that requires no advanced planning. If you're looking for good dinner ideas that are also great for meal prep, simply double the recipe and store portions in the fridge for up to 4 days. It’s a reliable staple for any collection of easy dinners.

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 520Total Fat: 13gCarbohydrates: 40gProtein: 35g