Peanut Chicken
This simple stir fry, from Melissa Clark, is great all year round, but especially when farm-fresh local vegetables are available. And it's perfect for a fast weeknight dinner, too!
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Course: Dinner
Cuisine: Asian
Keyword: Chicken, Dairy Free, Gluten-Free
Servings: 1
Author: From Melissa Clark


  • cup peanut butter (creamy or crunchy, preferably without added sugar)
  • 1 tablespoon sesame oil
  • 1 ½ tablespoons rice vinegar (divided, plus more for serving)
  • 2 teaspoons brown sugar (light or dark is fine)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 2 teaspoons tamari (or soy sauce)
  • 1 teaspoon fish sauce
  • 1 pound chicken breast (or chicken thigh, boneless and skinless, cut into 1-inch pieces)
  • ¾ teaspoon salt (plus more to taste)
  • 3 tablespoons oil (neutral oil, such as grapeseed, avocado, or canola, divided)
  • 5 cups snow peas (about 12 ounces, trimmed, or other vegetables such as snap peas, green beans, sliced zucchini, red pepper, etc.)
  • ½ cup basil (sliced, for garnish for serving)