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Nutty Chicken Stir-Fry

 Nutty Chicken Stir-Fry
“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
5 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.
  • 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.
  • 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

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Nutty Chicken Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.