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Contest-Winning Peanut Chicken Stir-Fry Recipe

Contest-Winning Peanut Chicken Stir-Fry Recipe

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. YIELD: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


  • 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.

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, 1 vegetable, 2 fat

Reviews for Contest-Winning Peanut Chicken Stir-Fry

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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."

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."

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."

Reviewed Jun. 7, 2013

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

Reviewed Apr. 13, 2013

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

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>"

Reviewed Jul. 23, 2012

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

Reviewed Mar. 13, 2012

"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 Oct. 25, 2011

"I made this recipe with a mixture of broccoli and cauliflower. Excellent recipe I will definitely make again."

Reviewed Oct. 20, 2011

"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 Oct. 19, 2011

"Yum! I just made this for dinner. It was excellent and my husband loved it also!"

Reviewed Oct. 19, 2011


Reviewed Jul. 1, 2011

"Have made this recipe several times... it's a winner every time!"

Reviewed Mar. 22, 2011

"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 Mar. 17, 2011

"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 Feb. 22, 2011

"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 Nov. 3, 2010

"I forgot to say I also used whole wheat spaghetti noodles."

Reviewed Nov. 3, 2010

"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 Oct. 25, 2010

"Really good! Everyone enjoyed it. Even got my son to try the broccoli in it and he liked it!"

Reviewed Oct. 14, 2010

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.