We’re certain most of you, if not all of you, have been through a move. We relocated back to our home state of Florida recently. Besides the packing, purging, and getting the house ready to sell one often overlooked item on the “to do list” is using up as much food as possible to avoid waste or having to transport to your new place of residence. Well, if you’ve been around this blog before then you know we love the challenge of searching the pantry, spice cabinet, fridge and freezer for the perfect way to use up ingredients – and that’s exactly what we did with this Asian Fusion Peanut Chicken Stir Fry.
Three things we like about this recipe: it makes use of readily available ingredients, it comes together in just over a half an hour making it a perfect weeknight meal solution, and it’s so tasty you will want to add it to your regular rotation. Follow along and we’ll show you how to make this delightful creation in less time than you can get a Door Dash delivery!
How to Make Asian Fusion Peanut Chicken Stir Fry
As always, gather up and prep the ingredients out front for maximum efficiency in the kitchen. The image below has the sauce already made. Simply take the ingredients from the recipe card below, place in a food processor and combine until smooth.
Once the sauce is prepared and the other ingredients are prepped, heat the oil over medium-high heat. When the oil is hot add in the bell peppers and white parts of the green onions. Stir frequently and cook for 3 – 4 minutes.
Add the mushrooms and cook for another 3 – 4 minutes, again stirring frequently.
Reduce the heat to medium and add the pulled chicken. Cook for another 2 – 3 minutes, stirring frequently. Since we used rotisserie chicken the chicken is already cooked and therefore this step is continuing to combine the flavors while bringing the chicken up to temperature with the rest of the pan.
Mix in the sauce. Gently bring to a boil, stirring occasionally. Add in the noodles and water chestnuts. Simmer for another 7 – 8 minutes. Check noodles and stir. If soft, remove from heat. If not, add another couple of minutes. If sauce needs thickening stir in some corn starch. Alternatively, you can cook the noodles separately and add them in at the end.
Garnish with sliced green onion tops and serve in bowls. 35 minutes start to finish and you have this wonderful Peanut Chicken Stir Fry! Time for your curtain call and victory lap.
Equipment: Asian Fusion Peanut Chicken Stir Fry
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For starters you will need a quality food processor, which should be a staple in any kitchen. You’ll need the usual chef knife and cutting board. Finally you will want a wok, Dutch oven, or deep skillet for the main event. If you’re in the market, here are some recommendations from your friends at Flavor Bible (affiliate links):
If you liked that, try this…
- Asian Tuna Lettuce Wraps
- Asian Fusion Butternut Squash Soup
- Miso Glazed Salmon (with Bok Choy)
- Thai Coconut Red Curry Chicken
- Easy Rotisserie Chicken Tikka Masala
- Thai Curry Beet and Carrot Soup
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Asian Fusion Peanut Chicken Stir Fry
Equipment
- Food Processor
- Dutch Oven, Deep Skillet, or Wok
Ingredients
The Sauce
- 1 tbsp. Gochujang Chili Paste
- 1 tbsp. Chili Garlic Sauce
- 3 tbsp. Soy Sauce
- ¼ cup Peanut Butter
- 2 tbsp. Maple Syrup
- 2 tsp. White Miso Paste
- 1 tbsp. Rice Vinegar
- ½ tsp. Ground Ginger
- 2 cloves Garlic, peeled
- ½ cup Water
The Stir Fry
- 1 tbsp. Canola Oil, or other flavorless oil
- 1 tbsp. Sesame Oil
- ½ cup Green Onion, sliced and divided Divide green and white parts
- ½ Yellow Bell Pepper, sliced
- ½ Orange Bell Pepper, sliced
- 5 oz. Sliced Shiitake Mushrooms
- 2 – 3 cups Pulled Rotisserie Chicken or other leftover chicken
- 1 handful Stir Fry Noodles No exact measurement. Can use more or less than a "handful" to meet desired amount of noodles.
- 1 can Sliced Water Chestnuts 8 oz. can
- 2 tsp. Corn Starch (optional) to thicken, if desired
Instructions
The Sauce
- Combine all ingredients in the sauce section in a food processor. Blend until smooth.
The Stir Fry
- Heat the oil over medium-high heat. When oil is hot add in the bell peppers and white parts of the green onions. Stir frequently and cook for 3 – 4 minutes.
- Add the mushrooms and cook for another 3 – 4 minutes, again stirring frequently.
- Reduce heat to medium and add the pulled chicken. Cook for another 2 – 3 minutes, stirring frequently.
- Mix in the sauce. Gently bring to a boil, stirring occasionally. Add in the noodles and water chestnuts. Simmer for another 7 – 8 minutes. Check noodles and stir. If soft, remove from heat. If not, add another couple of minutes. If sauce needs thickening stir in some corn starch.
- Garnish with sliced green onion tops and serve in bowls.
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