Peanut Chicken Stir-Fry Recipe

Peanut Chicken Stir-Fry RecipePhoto by: Taste of Home Peanut Chicken Stir-Fry Recipe Rating 5

Here’s a colorful and comforting stir-fry with just a touch of heat from the crushed red pepper. Lisa suggests adding frozen stir-fry veggies to this satisfying dish, if you like.—Lisa Erickson, Ripon, Wisconsin

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Peanut Chicken Stir-Fry Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
15 15 30

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1/3 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 tablespoons canola oil, divided
  • 1 bunch broccoli, cut into florets
  • 1/2 cup shredded carrot

Directions

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
  • In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 361 calories, 13 g fat (2 g saturated fat), 42 mg cholesterol, 525 mg sodium, 40 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Peanut Chicken Stir-Fry in Simple & Delicious October/November 2010, p35

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 Peanut Chicken Stir-Fry (13)

Peanut Chicken Stir-Fry Recipe

Peanut Chicken Stir-Fry

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Reviewed on Mar. 13, 2012 by juls1116

This was so delicious. I used the linguine noodle. My daughter asked if I would make it again tomorrow! Will definitely make again soon.


Reviewed on Oct. 25, 2011 by .......

I made this recipe with a mixture of broccoli and cauliflower. Excellent recipe I will definitely make again.


Reviewed on Oct. 20, 2011 by Nickilin

My husband rarely likes food with Asian flare. This dish with some xtra rooster sauce and he LOVES it, along with my kids. Will definitely make this again.


Reviewed on Oct. 19, 2011 by Shelby401

Yum! I just made this for dinner. It was excellent and my husband loved it also!


Reviewed on Oct. 19, 2011 by leiclark

DELICIOUS!!!!!


Reviewed on Jul. 01, 2011 by coraljag

Have made this recipe several times... it's a winner every time!


Reviewed on Mar. 22, 2011 by vewebber58

Mmmmmm, good! Everyone loved it! I also used linguine noodle, and was fairly generous with the broccoli. I'm still thinking about it today, it was that delicious. The sauce is what pulls it all together and makes it outstanding.


Reviewed on Mar. 17, 2011 by micheleclow

This was absolutely delicious. I can't wait to make it again. It did need a little more sauce. The next time I'll make 1 1/2 times the sauce.


Reviewed on Feb. 22, 2011 by AppletonCook

I used linguini noodles instead of rice noodles, and might double up on the broccoli next time. Very quick to prepare - a great weeknight dish!


Reviewed on Nov. 03, 2010 by Ab0628

I forgot to say I also used whole wheat spaghetti noodles.

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