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