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

Peanut Chicken Stir-Fry Recipe

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4.5 9 12
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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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.


  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

Medium-Bodied White Wine

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

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Reviewed Feb. 19, 2016

"My husband and I both love peanut butter, but we found this sauce to be too strong, and the broccoli didn't seem to meld well with the sauce. If I ever made this recipe again, I would definitely omit the broccoli. I sprinkled peanuts over the stir fry and that added to the flavour."

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."

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."

Reviewed Aug. 2, 2011

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

Reviewed May. 2, 2011

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

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