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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 22 26
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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

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

Nutritional Facts

361 calories: 1-1/3 cups, 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.

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.
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

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
hicks91
Reviewed Aug. 17, 2016

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

MY REVIEW
LeleW
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!"

MY REVIEW
Chrisetmike
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
goodashbadash
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
MissMarieL
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
JCV4
Reviewed Jun. 7, 2013

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

MY REVIEW
queen of kitchen
Reviewed Apr. 13, 2013

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

MY REVIEW
carlygiles
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
Ratlova30
Reviewed Jul. 23, 2012

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

MY REVIEW
juls1116
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."

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