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

Contest-Winning Peanut Chicken Stir-Fry Recipe

Publisher Photo
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

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.

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

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.

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
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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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

"

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!

"

MY REVIEW
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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