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Homemade Cilantro Chicken Stir Fry photo

Cilantro Chicken Stir Fry

A quick, flavorful stir-fry with tender chicken, crunchy peanuts, and bright cilantro.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Skillet or Wok
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Small Bowl
  • Spatula or wooden spoon

Ingredients
  

  • 2 tsp peanut oil
  • 1 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1/4 cup honey-roasted peanuts
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • 2 tsp fresh ginger minced
  • 1/4 cup green onions sliced
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tsp Sriracha
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 cup fresh cilantro chopped
  • hot cooked rice for serving
  • lime wedges for serving

Instructions
 

  • Heat 2 tsp peanut oil in a large skillet or wok over medium-high heat until shimmering.
  • Add the 1 lb chicken thighs (cut into bite-size pieces) and stir-fry for about 2 minutes to brown.
  • Add 1/4 cup honey-roasted peanuts, the chopped red bell pepper, minced garlic, and minced ginger; stir and cook 3–4 minutes until the chicken is cooked through and vegetables are tender-crisp.
  • While the chicken cooks, whisk together 1 tbsp soy sauce, 2 tsp rice vinegar, 1 tsp Sriracha, 1 tsp sesame oil, and 1 tsp cornstarch in a small bowl until smooth.
  • Pour the sauce and the sliced 1/4 cup green onions into the skillet; stir constantly until the sauce thickens and evenly coats the chicken, about 1–2 minutes.
  • Remove the skillet from heat and stir in 1 cup chopped fresh cilantro.
  • Serve the cilantro chicken over hot cooked rice with lime wedges on the side.

Notes

  • Cut chicken into even pieces for uniform cooking.
  • Adjust Sriracha to control the heat level.
  • Use peanuts with or without shells removed as preferred.
  • Prepare rice while stir-frying to serve hot.