Fast food can’t compete with homemade Peanut Chicken Stir-Fry. In just thirty minutes, this dish whips up savory chicken and crispy broccoli in a sweet, tangy, and creamy peanut sauce that will have you licking the plate clean. With tender rice noodles and bright carrots, Peanut Chicken Stir-Fry has an exciting range of flavors that anyone can make and everyone will enjoy!

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  • 8 ounces thick rice noodles
  • 1/3 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 4 1/2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons canola oil, divided
  • 1 pound chicken breasts, boneless, skinless, and cut into 1/2-inch strips
  • 1 bunch broccoli, cut into florets
  • 1/2 cup carrot, shredded
  • sesame seeds, optional, to taste


Step 1 –Cook the noodles according to the package directions.

Step 2 –In a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes. Set the mixture aside.

Step 3 –In a large skillet, heat 1 tablespoon canola oil over medium-high heat.

Step 4 –Once the oil is shimmering, add the chicken and stir-fry until the chicken is no longer pink and is cooked through at 165 degrees F, about 3-4 minutes.

Step 5 –Transfer the chicken from the skillet.

Step 6 –Add the remaining 1 tablespoon canola oil with the broccoli, and carrot, and stir-fry until crisp on the outside and tender on the inside, about 4-6 minutes.

Step 7 –Add the sauce mixture and bring it to a boil.

Step 8 –Cook and stir until the sauce is thickened, about 1-2 minutes.

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Step 9 –Return the chicken to the pan and heat through.

Step 10 –Drain the noodles and toss them with the chicken mixture in the pan.

Step 11 –Sprinkle with sesame seeds and serve!