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

Peanut Chicken Stir-Fry Recipe

Publisher Photo
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup plus 1 tablespoon water, divided
  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 cups fresh broccoli florets
  • 1 tablespoon cornstarch
  • Hot cooked rice or noodles

Nutritional Facts

1 serving (1 cup) equals 322 calories, 18 g fat (3 g saturated fat), 63 mg cholesterol, 835 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein.

Directions

  1. In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes.
  2. Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles. Yield: 4 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Chicken Stir-Fry in Country June/July 2002, p51

Nutritional Facts

1 serving (1 cup) equals 322 calories, 18 g fat (3 g saturated fat), 63 mg cholesterol, 835 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Peanut Chicken Stir-Fry

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 25, 2014

"I've made this recipe several times. The only difference I make is that I use sesame seed oil instead of canola oil. This gives it a more distinct oriental flavor."

MY REVIEW
Reviewed Oct. 27, 2011

"Great for when you're tired of regular stir-fry, but need something quick to make. Kids loved it as is, husband and I added red pepper flakes to ours."

MY REVIEW
Reviewed Aug. 2, 2011

"A new family favorite! But we all thought it would suit our tastes even better if we added a little heat...next time I'll add a little crushed red pepper."

MY REVIEW
Reviewed May. 2, 2011

"My family LOVES this dish!!! The peanut sauce really adds a nice touch."

MY REVIEW
Reviewed Mar. 30, 2011

"VERY yummy! You will want to double the recipe!"

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