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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

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

  • 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 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. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Reviews for Contest-Winning Peanut Chicken Stir-Fry

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 7, 2013

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

MY REVIEW
Reviewed Apr. 13, 2013

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

MY REVIEW
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>"

MY REVIEW
Reviewed Jul. 23, 2012

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 25, 2011

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 19, 2011

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

MY REVIEW
Reviewed Oct. 19, 2011

"DELICIOUS!!!!!"

MY REVIEW
Reviewed Jul. 1, 2011

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 3, 2010

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 25, 2010

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

MY REVIEW
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.