This chicken stir-fry recipe — ready in less than half an hour — has so much flavor that it actually makes your eyes pop open a bit. And so few ingredients make it happen! The chicken is coated with a just-the-right-level-of-intense mixture of garlic, scallions, and hoisin sauce, and the nutty crunch from the peanuts is so fabulous. Seek out gluten-free hoisin sauce if you want a gluten-free dish.

Make sure to serve this with a bit old pile of rice to soak up the sweet and savory sauce. Or think about Vegetable Stir-Fried Rice if you want to go the extra mile. You could also pair this dish with Asian Bok Choy or Clean and Spicy Asian Greens to turn this into a Chinese restaurant-style dinner!

Chicken Stir-Fry wtih Peanuts: This easy weeknight stir-fry (made in under 30 minutes!) is packed with flavor and crunch.

Ingredients

• Boneless, skinless chicken breast – Cut the chicken into 1 1/2-inch cubes.
• Cornstarch – Tossing the chicken in cornstarch before cooking it in high heat leads to chicken that is nicely crispy on the outside and deliciously juicy inside. The cornstarch also thickens the sauce.
• Lightly salted peanuts – Peanuts provide a salty, nutty crunch to this dish.
• Vegetable or canola oil
• Scallions – These onion-adjacent alliums add a zesty, bright flavor. Optionally, You can toss additional sliced scallions atop this dish right before serving (I forgot to top the stir-fry with sliced scallions for the pic, but I think you should try not to make that same little mistake). Use both the greens and whites of the scallions.
• Garlic cloves – Garlic is a must in most stir-fries.
• Rice wine vinegar – This tangy vinegar is a mainstay in Asian cooking, lending acidity and complexity. Use unseasoned rice vinegar if possible.
• Hoisin sauce – Made from fermented soybean paste, hoisin sauce is where this recipe gets much of its flavor.
• Hot cooked rice to serve – Soak up all that flavorful sauce with some fluffy rice.

Variations and Substitutions

• For a bit of heat, consider adding red pepper flakes from your pantry when sautéing your garlic and scallions. You could also add either fresh or dried Sichuan chilies for a truly authentic Chinese flavor. For a simple, spicy addition, add Sriracha or your favorite hot sauce from your pantry.
• If you don’t have hoisin sauce on hand, soy sauce mixed with oyster sauce is a good substitute.
• If a peanut allergy is at hand, cashews might be a better option.
• Make sure to use gluten-free hoisin sauce if you are looking for a gluten-free stir-fry.

How to Make Chicken Stir-Fry with Peanuts

1. Prep the chicken: Cube the chicken. Toss it with the cornstarch, salt, and pepper. Set aside.
2. Toast the peanuts: Cook the peanuts in a pan, stirring them frequently, until nutty and golden brown, about 1 to 2 minutes. Transfer to a small bowl.
3. Cook the chicken: Sauté half of the chicken in oil until it is lightly browned all over, 3 to 4 minutes, but not cooked through. Transfer the chicken to a plate, and repeat with the rest of the chicken. Transfer the chicken to the plate with the first batch of chicken.
4. Finish the stir-fry: Sauté the scallions and garlic, then deglaze the pan with rice vinegar. Return the chicken to the pan, add the hoisin sauce, and stir until the chicken is cooked, about 2 minutes. Stir in the toasted peanuts and serve over the hot rice.

Make-Ahead and Storage

• You can dice and chop all of the ingredients up to 2 days ahead of time.
• Leftovers can be reheated in a pan over medium heat, stirring frequently, or in the microwave.

What to Serve With Chicken and Peanut Stir-Fry

How to Cook Perfect Rice on the Stove

Sesame Asparagus and Shiitake Mushrooms

Mixed Green Salad with Creamy Sesame Dressing

More Stir-Fry Recipes

• Shrimp and Broccoli Stir-Fry with Udon Noodles
• Asian Stir-Fried Chicken and Rice Noodles
• Lemon and Scallion Chicken Stir-Fry
• Chicken and Cabbage Stir-Fry with Miso Sauce
• Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
• Spicy Stir-Fried Beef and Vegetables