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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This quick and flavorful stir-fry features marinated chicken thighs, a mix of colorful vegetables, and a savory sauce with a hint of spice. The chicken gets a good sear for added depth, while the peanuts bring a satisfying crunch. Perfect for a simple yet satisfying meal.
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Marinate chicken thighs with cornstarch, low sodium soy sauce, and rice wine vinegar. Let it sit for at least 15 minutes. Will marinating start chopping your veggies.
Heat a pan over medium-high heat and cook the chicken in batches until a good sear forms on each side. Remove from the pan before fully cooking through.
Add diced onion, diced bell pepper, and diced celery to the pan. Cook for about 2 minutes until slightly softened and fragrant.
Return the seared chicken to the pan and mix with the vegetables.
Add hoisin sauce, soy sauce, siracha, and red pepper flakes or chili onion crisp to the pan. Mix well to coat the chicken and vegetables.
Cook for 1–2 minutes until the sauce thickens slightly and everything is well combined.
Add peanuts and stir to incorporate.
Top with green onions before serving, if desired.
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You can substitute chicken thighs with chicken breast or tofu for a vegetarian option.
Adjust the spice level by adding more or less siracha or red pepper flakes.
For extra crunch, toast the peanuts before adding them to the dish.
Can I use regular soy sauce instead of low sodium?
Yes, but the dish may be saltier. Consider reducing the amount slightly or balancing with additional rice wine vinegar.
How do I know when the chicken is seared properly?
Look for a golden-brown crust on each side of the chicken pieces.
Can I make this ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time, but add the sauce and peanuts just before serving for the best texture.
What can I serve this with?
This dish pairs well with steamed rice or noodles.
Can I freeze leftovers?
Yes, store leftovers in an airtight container and freeze for up to 2 months. Reheat in a pan or microwave.
