Sam's Ginger-Lime Chicken Stir-Fry
A saucy chicken and vegetable stir-fry with ginger, lime, and crunchy peanuts is ready in 30 minutes.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (146 reviews)
INSPIRED BY
Swanson (website)
Adapted from Swanson's classic chicken and vegetable stir-fry, with a fresh lime, ginger, and peanut finish for a fast family dinner.
Story
When I need dinner to happen between my part-time shift and homework, this is the kind of skillet I want waiting for me. I adapted [Swanson](https://www.campbells.com/swanson/recipes/chicken-vegetable-stir-fry/)'s chicken and vegetable stir-fry with extra ginger, lime, and peanuts, so the sauce tastes fresh and the texture stays lively. My kindergartner likes the chicken over rice, and I can put the vegetables right in the skillet for everyone else. Y'all, that is a weeknight win.
By sam
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons canola oil, divided
- 1 pound frozen stir-fry vegetables
- 1/2 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/3 cup roasted peanuts
- 2 scallions, thinly sliced
- 2 pouches cooked brown rice, for serving
Instructions
- Toss the chicken with cornstarch and salt until evenly coated, then whisk the broth, soy sauce, honey, lime juice, ginger, and garlic in a measuring cup.
- Heat 1 tablespoon oil in a large skillet over medium-high heat and cook half of the chicken for 3 minutes per side until browned and cooked through.
- Transfer the chicken to a plate, add the remaining oil, and cook the rest of the chicken for 3 minutes per side, then transfer it to the plate.
- Add the frozen vegetables to the skillet and stir-fry for 5 minutes until hot and crisp-tender.
- Return the chicken to the skillet, pour in the sauce, and simmer for 2 minutes until glossy and the chicken is coated.
- Warm the rice, then serve the stir-fry topped with peanuts and scallions.
Chef Tips
- Slice the chicken thinly across the grain so it cooks quickly and stays tender.
- Frozen stir-fry vegetables save prep time, but drain any excess water if the bag has ice crystals.
- The lime and peanut finish is the key transformation, so add both after the sauce thickens.
- For the picky one, serve a little chicken and rice before tossing the vegetables with extra sauce.
Cook's Notes
- Slice chicken thinly.
- Cook chicken in two batches.
- Use frozen vegetables for speed.
- Add lime and peanuts at the finish.