Chicken Stir-Fry Recipe- Ginger, Peanut Butter & Broccoli Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Stir-Fry Recipe – Ginger, Peanut Butter & Broccoli Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t compromise on taste. This Chicken Stir-Fry is exactly that. It’s a delightful mix of ginger, peanut butter, and fresh broccoli – a combination that might sound unusual, but trust me, it’s a total winner! I first made this when I was craving something a little different, and it’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average stir-fry. The peanut butter adds a lovely richness and depth of flavor, while the ginger gives it a warm, aromatic kick. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s packed with veggies and protein, so you can feel good about what you’re eating!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1/2 inch ginger or galangal, julienned
• 1-2 cloves garlic, crushed
• 1 onion, cut into 8 pieces
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1 small head broccoli, blanched
• 1 cup cooked boneless chicken
• 1 tbsp oil
• Coriander leaves or parsley (garnish)
• 4-5 cherry tomatoes (garnish)
• 7-8 roasted cashew nuts (garnish)
• 3/4 – 1 tsp red chili flakes
• 1/2 – 1 tsp light soy sauce
• 1/2 tbsp lemon juice or vinegar
• 1-2 tsp honey or brown sugar
• 1 1/4 tbsp peanut butter
• 3-4 tbsp hot water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Ginger vs. Galangal: Understanding the Flavor Difference

I love using ginger in this recipe, but galangal (a close relative) is fantastic too! Ginger is zesty and slightly sweet, while galangal has a more citrusy, piney flavor. If you can find galangal, definitely give it a try – it adds a unique twist.

The Role of Peanut Butter in Indian-Inspired Stir-Fries

You might be wondering about the peanut butter! It’s a bit of a secret weapon. It adds a creamy texture and a nutty flavor that complements the spices beautifully. It’s inspired by the flavors I grew up with in South Indian cooking, where peanuts and coconut are often used to create rich sauces.

Choosing the Right Soy Sauce: Light vs. Dark

For this recipe, we’re using light soy sauce. It’s saltier and thinner than dark soy sauce, and it won’t overpower the other flavors. Dark soy sauce is great for color, but we’re aiming for a bright, vibrant stir-fry here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over high heat. Once it’s shimmering, add the julienned ginger, crushed garlic, and onion pieces. Stir-fry for about a minute until fragrant.
2. Add the cooked chicken and toss it around for 3-4 minutes, just to lightly brown it. You can use leftover roast chicken, or quickly pan-fry some chicken breast.
3. Now, toss in the blanched broccoli and julienned carrot. Stir-fry for another minute on high flame – we want those veggies to stay nice and crisp!
4. Add the red bell pepper and cook for about 3 minutes, stirring constantly.
5. While the veggies are cooking, whisk together the sauce in a small bowl: red chili flakes, soy sauce, lemon juice, honey, peanut butter, hot water, and a pinch of salt.
6. Pour that glorious sauce into the wok and toss everything together until it’s evenly coated. Cook for just one more minute on low heat, until the vegetables are crisp-tender.
7. Finally, garnish with roasted cashews, cherry tomatoes, and fresh coriander leaves or parsley. Serve immediately and enjoy!

Expert Tips

A few little tricks to take your stir-fry to the next level:

Achieving the Perfect Wok Hei (Smoky Flavor)

“Wok hei” is that slightly smoky, charred flavor you get in restaurant stir-fries. To achieve it at home, make sure your wok is really hot before you add the ingredients, and don’t overcrowd the pan.

Preparing Vegetables for Even Cooking

Julienning the vegetables (cutting them into thin, matchstick-like strips) ensures they cook evenly and quickly.

Balancing Sweet, Sour, and Spicy Flavors

Don’t be afraid to adjust the honey, lemon juice, and chili flakes to your liking. The perfect balance is a personal thing!

Variations

Want to switch things up? Here are a few ideas:

Vegan Chicken Stir-Fry Adaptation

Simply swap the chicken for firm tofu, tempeh, or your favorite plant-based protein.

Gluten-Free Chicken Stir-Fry Adaptation

Use tamari instead of soy sauce to make this recipe gluten-free.

Spice Level Adjustments: Mild to Fiery

Reduce or omit the red chili flakes for a milder flavor. For a real kick, add a chopped chili pepper along with the ginger and garlic. My friend, Priya, loves to add a dash of cayenne pepper too!

Festival Adaptations: A Quick Weeknight Meal for Any Occasion

This is a great dish to make when you have guests over, or just want a satisfying meal after a long day. It’s quick enough for a weeknight, but special enough for a weekend treat.

Serving Suggestions

This stir-fry is delicious on its own, but it’s even better served with a side of steamed rice or noodles. A sprinkle of sesame seeds adds a nice touch too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Got questions? I’ve got answers!

What type of chicken is best for stir-fry?

Boneless, skinless chicken thighs are my go-to. They stay nice and tender even when stir-fried quickly. Chicken breast works too, but be careful not to overcook it.

Can I use frozen broccoli in this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the wok.

How can I make the sauce less spicy?

Reduce the amount of red chili flakes, or omit them altogether. You can also add a little extra honey to balance the heat.

What is the best way to blanch broccoli for stir-fry?

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process.

Can this stir-fry be made ahead of time?

You can prep the vegetables and sauce ahead of time, but I recommend cooking the stir-fry just before serving for the best flavor and texture.