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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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(11-16) of 16 reviews

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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.

Reviewed on Nov. 03, 2010 by Ab0628

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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