Contest-Winning Peanut Chicken Stir-Fry Recipe
Contest-Winning Peanut Chicken Stir-Fry Recipe photo by Taste of Home
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Contest-Winning Peanut Chicken Stir-Fry Recipe

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4.5 23 29
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/3 cups: 361 calories, 13g fat (2g saturated fat), 42mg cholesterol, 525mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.


  1. 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.
  2. 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.
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.

Reviews for Contest-Winning Peanut Chicken Stir-Fry

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Clduff User ID: 8421897 264645
Reviewed Apr. 13, 2017

"This was delicious! It didn't taste to much like peanut butter at all. I even got it by two family members that don't like peanut butter! Next time I am adding different kinds of veges and serving it with fried rice. Very good and easy to make!"

hicks91 User ID: 6731271 252809
Reviewed Aug. 17, 2016

"I added bamboo shoots water chestnuts diced peanuts and used siraccha"

LeleW User ID: 8649285 250444
Reviewed Jul. 14, 2016

"Super easy (especially since I bought a bunch of boneless, skinless chicken thighs a while back and then cubed, packaged and froze them, which saved me that step). I used rice noodles as recommended - yum - but got lazy and just bought a bag of broccoli/carrot slaw. The veggies are already grated, so bite-sized, and the color really comes out when you saute them. I *definitely* will double the sauce next time; it was fine until we added the noodles, and then there just wasn't enough to go around. I, like others, would also at least double the red pepper - hardly any perceptible kick with the amount provided for by the recipe.

Definitely a keeper!"

Chrisetmike User ID: 8822423 246443
Reviewed Apr. 1, 2016

"It was very tasty , made it exactly as written exept fettuccine instead of rice noodles. I will make this again ! Next time I will add a bit more red pepper flakes,broccoli and carrots."

goodashbadash User ID: 8212323 217838
Reviewed Jan. 14, 2015

"It’s not often that I have a recipe completely fail, but this one just did not turn out for me! I made it for myself & boyfriend - he absolutely hated it. I thought it was ok, but definitely tasted too peanut-buttery (and I love peanut butter). I ended up rinsing off the sauce in a colander and just making a replacement sauce with powdered ginger, soy sauce & a small amount of brown sugar. That greatly improved things, and the chicken still had the slightest hint of peanut butter - which was just enough. If I was going to make this again, I would use only 2 tsp of peanut butter."

MissMarieL User ID: 7839084 121090
Reviewed Oct. 20, 2014

"Awesome quick meal for a weeknight. Used linguine, next time I will kick up the heat and use more crushed red pepper."

JCV4 User ID: 628113 175078
Reviewed Jun. 7, 2013

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

queen of kitchen User ID: 6967697 113918
Reviewed Apr. 13, 2013

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

carlygiles User ID: 6894225 121089
Reviewed Oct. 12, 2012

"<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>"

Ratlova30 User ID: 5832130 180264
Reviewed Jul. 23, 2012

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

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