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Contest-Winning Peanut Chicken Stir-Fry

 Contest-Winning Peanut Chicken Stir-Fry
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Contest-Winning Peanut Chicken Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.