A flavorful and quick stir-fry combining tender chicken, vibrant vegetables, and a creamy peanut sauce.
Prepare the chicken by cutting it into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Slice the red bell pepper into thin strips and trim the sugar snap peas.
Keep the vegetables similar in size for consistent cooking.
In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, cornstarch, chicken broth, ginger, and red chili flakes.
Whisk until the sauce is smooth and all ingredients are well combined.
Heat the vegetable oil in a wok over medium-high heat.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the chicken to the wok and stir-fry until cooked through and slightly browned.
Stir constantly to cook the chicken evenly.
Add the red bell pepper and sugar snap peas to the wok and stir-fry for 2-3 minutes.
Cook until the vegetables are tender-crisp.
Pour the sauce into the wok and stir until it thickens and coats the chicken and vegetables.
Stir constantly to prevent the sauce from burning.
Serve the stir-fry over cooked rice or noodles.
Garnish with chopped peanuts or fresh cilantro for added flavor.
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