Nutty Chicken Stir-Fry Recipe
Nutty Chicken Stir-Fry Recipe photo by Taste of Home

Nutty Chicken Stir-Fry Recipe

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“My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers—if there are any—are great!”—Shirley Conrad, High Amana, Iowa
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 5 servings


  • 1 pound boneless skinless chicken breasts, chopped
  • 1 tablespoon canola oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 6 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 4 teaspoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup chunky peanut butter
  • 5 to 6 drops hot pepper sauce
  • 3 cups shredded cabbage
  • 3/4 cup salted peanuts, chopped
  • Hot cooked rice

Nutritional Facts

1-1/4 cup: 434 calories, 22g fat (3g saturated fat), 51mg cholesterol, 991mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 31g protein


  1. In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
  2. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
Originally published as Nutty Chicken Stir-Fry in Taste of Home February/March 2011, p48

Light-Bodied White Wine

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

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Reviewed Jan. 3, 2014

"I followed recipe exactly except used fresh vegetables that I had on hand. Nice flavor, not too pea nutty . Next time I would make more sauce. I served it over linguine, and it was a hit"

Reviewed May. 16, 2013

"Good thing this recipe is for 6 people. My family of four almost wiped the pan clean!"

Reviewed Nov. 30, 2012

"I guess kids might like this, but I thought it was quite bland. Even with cutting the number of garlic cloves in half, that flavor was overpowering."

Reviewed Oct. 8, 2012

"It was fine, but it didn't blow me away--the sauce did not have a distinctive flavor to me."

Reviewed Jul. 4, 2012

"I have made this several times, and it is always such a hit. I even make it for company. We love it. I add extra hot sauce and peanut butter and little less cabbage."

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