In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Set aside.
Cut chicken breasts into bite-sized pieces. In a separate bowl, marinate the chicken with 1 tablespoon of peanut sauce for at least 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through.
Add broccoli florets, sliced bell peppers, and shredded carrots to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Pour the remaining peanut sauce over the chicken and vegetables. Stir well to coat everything evenly.
Simmer for a few minutes, allowing the sauce to thicken slightly.
Serve hot over cooked rice or noodles. Garnish with chopped peanuts and green onions.
Pretty good overall. The vegetables could have been cooked a bit longer to soften them up. I might also add some garlic to the sauce next time.
It was alright. The sauce was good, but I found the chicken a little bland, even after marinating. Maybe more spices are needed in the marinade.
This peanut chicken stir-fry is a winner! Easy to make, and the flavors are incredible. I especially loved the crunch from the bell peppers. A new family favorite!
I was disappointed. The chicken was dry, and the sauce tasted too sweet. I followed the recipe exactly. Not sure what went wrong, I won't be trying this one again.
It was okay. The peanut sauce was a bit too sweet for my taste, but otherwise, the dish was pretty good. I might try to reduce the honey next time.
