Peanut Chicken Egg Roll Stir Fry
Ok, Wow. Just WOW! If you’re looking for a killer new recipe to add to your weekly dinner rotation, this Peanut Chicken Egg Roll Stir Fry is it! Loaded with crunchy vegetables, tender chicken, and the most irresistible peanut sauce, this dish checks every box — texture, color, protein, nutrition, and pure deliciousness.
Why You’ll Love This Recipe
One-pan convenience – minimal cleanup, maximum flavor!
Packed with nutrients – lean protein and colorful veggies.
Customizable – swap chicken for tofu, shrimp, or pork.
Perfect for meal prep – reheats beautifully.
How It Compares
This recipe is similar to my fan-favorite Egg Roll Stir Fry with Pork — but instead of the cashews and simple liquid aminos sauce, this version brings a rich, creamy peanut sauce that adds a bold, nutty twist. It’s the perfect upgrade for peanut lovers!
One Pan Meals
The Pan That Makes It Perfect
One-pan meals deserve a great pan, and I can’t recommend the Lodge 3.6 Quart Enamel Cast Iron Pan enough. I’ve used mine for over 4 years, and it still looks amazing. It’s my go-to for any hearty stir fry or skillet meal!
More One-Pan Favorites
If you’ve fallen in love with easy, flavorful meals like this, try these next:
- Skillet Mexican Spiced Chicken + Rice — a bold, zesty classic.
- Easy Italian Pork Sausage Ragu — comfort food made simple.
Quick Tip
For an extra crunch, top your stir fry with chopped peanuts or sesame seeds. Add a squeeze of lime for brightness and a sprinkle of green onions to finish.
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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Hi, I'm Kat. Thanks for being here.
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