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Nutty Chicken Stir-Fry Recipe

Nutty Chicken Stir-Fry Recipe photo by Taste of Home

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“My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers—if there are any—are great!”—Shirley Conrad, High Amana, Iowa

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Nutty Chicken Stir-Fry Recipe

Prep: 20 min. Cook: 15 min.

Yield: 5 Servings

20 15 35

Ingredients

1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup chunky peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
Hot cooked rice

Directions

In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 434 calories, 22 g fat (3 g saturated fat), 51 mg cholesterol, 991 mg sodium, 31 g carbohydrate, 7 g fiber, 31 g protein.

Originally published as Nutty Chicken Stir-Fry in Taste of Home February/March 2011, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Nutty Chicken Stir-Fry

Nutty Chicken Stir-Fry

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Reviewed on Feb. 07, 2011 by Debbie1880

I think there is too much cornstarch. I would reduce the amount to 2 tbl.

Reviewed on Feb. 07, 2011 by JaGo405

Great flavor and simple to make. I let everyone spoon their own peanuts on top of their portion. Definitely thickens quickly once sauce is poured over the meat and veggies so be prepared to pull it off the burner and serve, or use the other reviewers suggestion to thin with more chicken broth.

Reviewed on Feb. 01, 2011 by nkeaton

Very good. Think I would not add the peanuts next time, but my husband liked them, so I think it is a matter of preference.

Reviewed on Feb. 01, 2011 by Selene K

This is a great recipe. If you do not use the salted peanuts on top, you might want to add a small amount of salt. When I make this again, I will add red pepper flakes. Don't overcook. Thickens very fast. You might want to save some of the chicken broth to loosen if it gets too thick. Very tasty and easy.

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