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Nutty Chicken Stir-Fry Recipe

Nutty Chicken Stir-Fry Recipe

“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. YIELD:5 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1-1/4 cups (calculated without rice) equals 434 calories, 22 g fat (3 g saturated fat), 51 mg cholesterol, 991 mg sodium, 31 g carbohydrate, 7 g fiber, 31 g protein.

Reviews for Nutty Chicken Stir-Fry

Sort By :
MY REVIEW
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"

MY REVIEW
Reviewed May. 16, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 8, 2012

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 30, 2012

"This is a delicious dish with an authentic flavor. Great for hot weather when you want a satisfying meal without heating up your kitchen. It was also pretty quick to prepare. A big hit at our house."

MY REVIEW
Reviewed Mar. 31, 2012

"Quick and Delicious! I love the salty sweet combination and all of the different textures. This recipe is definetly a do over!"

MY REVIEW
Reviewed Mar. 26, 2012

"Wonderful! Even with 5 kids its has been a huge hit! Serve it with pineapple tidbits & coconut for a hint of sweet! Thanks for the recipe!"

MY REVIEW
Reviewed Mar. 5, 2012

"This was a fabulous meal! I did double the sauce part cause I like it saucy and it was great!"

MY REVIEW
Reviewed Dec. 30, 2011

"This dish was a hit! The whole family loved it. I made it without the additional peanuts to keep the fat content down, but the bits from the peanut butter were enough to add great flavor and texture. Definitely will keep this in the menu box. Thanks for the recipe!!"

MY REVIEW
Reviewed May. 21, 2011

"I was a bit skeptical about this one, but it was FANTASTIC! My family has made it one of their favorites! A definite must try recipe!"

MY REVIEW
Reviewed May. 21, 2011

"I was a bit skeptical about this one, but it was FANTASTIC! My family has made it one of their favorites! A definite must try recipe!"

MY REVIEW
Reviewed May. 17, 2011

"Quick, easy and super yummy!!"

MY REVIEW
Reviewed Apr. 24, 2011

"I was hesitant to make this because I usually do not like ginger, but I did not even notice the ginger flavor in this dish. I also did not have crunchy peanut butter on hand, so I used creamy and it was still great. I don't think you even notice once you add the chopped peanuts. The leftovers heated up really well and so I will definitely make this again."

MY REVIEW
Reviewed Apr. 12, 2011

"Great flavor!!! I think this will become a regular favorite."

MY REVIEW
Sy1
Reviewed Mar. 8, 2011

"This recipe is simple, delicious and adds a new dimension to the typical stir-fry. The peanut butter and cabbage make this dish out of this world."

MY REVIEW
Reviewed Feb. 20, 2011

"Delicious! I only had creamy peanut butter on hand and it was just as good. I will be making this dish all the time!"

MY REVIEW
Reviewed Feb. 17, 2011

"I tried it without the peanut butter and it was good."

MY REVIEW
Reviewed Feb. 16, 2011

"Delicious! I only used 4 cloves of garlic and omitted the cabbage. Very tasty!!!"

MY REVIEW
Reviewed Feb. 15, 2011

"My husband made this tonight, and it was very good. We'll definately make this again"

MY REVIEW
Reviewed Feb. 10, 2011

"We all loved it, even though I was minus the cabbage. Will definitely make again!"

MY REVIEW
Reviewed Feb. 7, 2011

"I think there is too much cornstarch. I would reduce the amount to 2 tbl."

MY REVIEW
Reviewed Feb. 7, 2011

"Great flavor and simple to make. I let everyone spoon their own peanuts on top of their portion. Definitely thickens quickly once sauce is poured over the meat and veggies so be prepared to pull it off the burner and serve, or use the other reviewers suggestion to thin with more chicken broth."

MY REVIEW
Reviewed Feb. 1, 2011

"Very good. Think I would not add the peanuts next time, but my husband liked them, so I think it is a matter of preference."

MY REVIEW
Reviewed Feb. 1, 2011

"This is a great recipe. If you do not use the salted peanuts on top, you might want to add a small amount of salt. When I make this again, I will add red pepper flakes. Don't overcook. Thickens very fast. You might want to save some of the chicken broth to loosen if it gets too thick. Very tasty and easy."

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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.