Nutty Chicken Stir-Fry
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 5 servings.
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
Ingredients
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1 pound boneless skinless chicken breasts, chopped
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1 tablespoon canola oil
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1 package (16 ounces) frozen stir-fry vegetable blend
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6 garlic cloves, minced
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2 tablespoons brown sugar
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4 teaspoons cornstarch
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3/4 teaspoon ground ginger
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1/2 cup chicken broth
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1/3 cup reduced-sodium soy sauce
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1/4 cup chunky peanut butter
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5 to 6 drops hot pepper sauce
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3 cups shredded cabbage
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3/4 cup salted peanuts, chopped
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Hot cooked rice
Directions
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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.
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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.
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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.
Nutrition Facts
1-1/4 cups: 434 calories, 22g fat (3g saturated fat), 51mg cholesterol, 991mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 31g protein.
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