Peanut Chicken Egg Roll Stir Fry
Ok, Wow. Just wow! If you are looking for a killer new recipe to add to your routine, this is IT! Talk about texture, color, protein, nutrition and deliciousness – here it is.
This recipe is very similar to my Egg Roll Stir Fry with Pork where I used cashews, a simple liquid aminos sauce and ground pork. But this recipe with the thick, rich and tasty peanut sauce is so good.
One Pan Meals
Find yourself a good quality pan, like this Lodge 3.6 quart Enamel Cast Iron pan. This is the exact pan that I’ve had for over 4 years, and it’s still in such good shape. And trust, me it’s my go to when I have a one pan meal!
And if you have fallen in love with one pan meals, you will love this Skillet Mexican Spiced Chicken + Rice recipe and of course my Easy Italian Pork Sausage Ragu.
My favorite kitchen tools I used in this recipe
Let's talk about sauce. Peanut sauce.
Too many peanut sauce recipes, have WAY too many ingredients…while they are delicious, I just don’t have time for that. So here is a recipe, that you throw everything into a blender or use a bowl for an immersion blender and whirl away.
Here is what you will need:
- peanut butter (I used Natural Grocers brand)
- liquid aminos or soy sauce
- rice vinegar
- brown sugar
- lime juice
- garlic cloves
- ginger root or dried ginger
- hot sauce (sriracha)
- red pepper flakes
- warm water
If you love chicken + peanuts, here are more recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Peanut Chicken Egg Roll Stir Fry
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon seasame oil
- 1 lb. ground chicken
- 1 medium shallot, small diced
- 4 medium garlic cloves, minced
- 1 inch ginger root, minced
- 1 bunch baby bok choy, roughly chopped
- 1 bag broccoli slaw (pre packaged from your grocery store)
- 4 snack peppers, sliced thinly
- 1 small bunch cilantro, roughly chopped
- 2 scallions, roughly chopped
- 1/3 cup chopped peanuts (roasted, salted or unsalted – whatever you perfer).
- optional – wonton crisps (not gluten free)
Peanut Sauce
- 1/2 cup peanut butter (I used Natural Grocers brand)
- 1/2 cup liquid aminos or soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 lime, juiced
- 5 medium to large garlic cloves, small diced
- 1 inch piece of ginger root, minced or grated on a microplane
- 1–2 teaspoons hot sauce (like sriracha)
- 1 pinch salt
- 1/4 teaspoon or a pinch red pepper flakes (depending on how spicy you like it)
- 2–3 tablespoons very warm water
Instructions
- Heat up a medium to large pan (enamel cast iron works great) over medium high heat. When hot, add in the sesame oil and swirl to coat most of the pan.
- Add in the ground chicken. Using a wooden spoon, break up the chicken slightly and let it sit so that it turns brown. After about 2-3 minutes, break the chicken again and turn over so it starts to cook throughout. When the chicken looks to be almost fully cooked, add in the shallots, garlic, ginger root and baby bok choy. Toss to combine everything together and turn the heat to low.
- After 1 minutes of cooking, toss in the broccoli slaw and 1/2 of the peanut sauce mixture. Combine everything.
- Add in the snack peppers, cilantro, scallions and peanuts. Serve the remaining sauce at the table for people to add more to their own plate, as needed.
To make the Peanut Sauce
- Combine everything except the hot water into a small bowl of a hand blender or stand blender. Mix everything together – the mixture will be thick. Add in 1-2 tablespoons of hot water to start. Blend and check for consistancy. Scrap down the sides of the bowl, if needed. Add more water (in small amounts) if needed. Continue to blend after each addition of hot water to make sure everything is combine.
Notes
The peanut sauce can be made ahead of time and kept in an air tight container in your refrigerator for 5 days.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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