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Peanut Chicken Stir-Fry Recipe

Peanut Chicken Stir-Fry Recipe photo by Taste of Home

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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

Peanut Chicken Stir-Fry

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Reviewed on Jun. 07, 2013 by JCV4

Nice, quick recipe. I added a touch more peanut butter and extra garlic. Thanks for the recipe!

Reviewed on Apr. 13, 2013 by queen of kitchen

I followed the recipe as is, I agree with another viewer, it needs a little more kick.

Reviewed on Oct. 12, 2012 by carlygiles

<p>This was so delicious! I didn't have access to rice noodles, so I followed the suggested use of linguine noodles and it was divine! I had some extra vegetables left in my fridge that I needed to get rid of, so I added some chopped onion when I was stir-frying the chicken, and with the broccoli I added some chopped red pepper. I like more spice so I put about a tablespoon of the crushed red peppers, and when I was finished I put it over a bed of rice. It was very filling, and it was so good!</p>

Reviewed on Jul. 23, 2012 by Ratlova30

Didn't like this at all, was too rich and if ended up getting fed to the chickens.

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!

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