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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
This recipe is:
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Quick
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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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!
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.
I did a vegetarian version with fresh onions, mushrooms, and a frozen stir-fry asparagus blend. It was delicious. Plan to eat leftovers cold for lunch tomorrow.
Reviewed on Oct. 25, 2010 by julieyoung
Really good! Everyone enjoyed it. Even got my son to try the broccoli in it and he liked it!
Reviewed on Oct. 14, 2010 by camaromama
This recipe has an excellent flavor & is easy to make! I had boneless/skinless thighs on hand & recipe still came out great! Reminds me of the peanut/chicken/broccoli dish I order at Thai restaurants.
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