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Spicy Chicken Satay Stir-Fry

Course Main Course
Servings 4
Author Laura Doerr-WaysToMyHeart


  • 3 boneless chicken breasts sliced
  • salt and pepper
  • 3 tbsp oil any kind
  • 1 bag frozen root/mixed vegetables such as sweet potato, squash, zucchini, carrots
  • 1 bag frozen grilled or fire roasted onions and peppers
  • 2 tsp fresh ginger minced
  • 2 cloved fresh garlic minced
  • 2 cups frozen shelled edamame thawed
  • 1/4 cup peanut satay sauce such as Thai Kitchen
  • 2 tbsp low sodium soy sauce
  • 2 tbsp sriracha more or less to taste
  • 1 tbsp lime juice
  • 1/4 cup chopped peanuts
  • 3 cups rice white, brown, riced cauliflower


  1. Season chicken with salt and pepper. Heat 2 tbsp. of oil in wok or large skillet over med-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken to a plate.
  2. Add remaining 1 tbsp. to wok/skillet. Add the frozen squash/sweet potato vegetable mixture and cook until tender, 5-7 minutes. Add the frozen peppers and onion, ginger, and garlic and cook until heated through. Add the edamame, peanut satay sauce, soy sauce, sriracha, and lime juice. Add Chicken back into the skillet and cook until everything is heated through. 
  3. Transfer to serving platter, or don't...I serve it right up in the skillet! Top with chopped peanuts. Some would add cilantro on top, but I normally pass on the cilantro garnishes.