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

Quick Peanut Chicken Stir Fry Recipe

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4.5 9 17
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It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup thinly sliced green pepper
  • 1 cup thinly sliced sweet red pepper
  • 1-1/2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • Hot cooked rice

Nutritional Facts

1-1/3 cup: 328 calories, 15g fat (3g saturated fat), 79mg cholesterol, 1021mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 36g protein


  1. In a small bowl, combine the first six ingredients until smooth; set aside.
  2. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  3. Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Originally published as Peanut Chicken Stir-Fry in Simple & Delicious September/October 2007, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 3, 2015

"I don't know what peanut butter you used tried twice with jif and planters both time uneatable followed recipe to a tee. Have a Chinese shop down the road with this sauce it is unbeatable. Guess I gotta have it there."

Reviewed Mar. 28, 2015

"Excellent recipe. I did not change a thing except to add about 1/4 tsp. red pepper flakes to the sauce , as suggested , because we like things a tad spicy. It is also a very pretty presentation with the red and green peppers. I also cooked the vegetables a little longer because we are not fond of vegetables that are too crisp tender."

Reviewed Mar. 4, 2015

"It took way longer than 30 minutes to make with prep time. But it was delicious"

Reviewed Mar. 17, 2013

"I have made this recipe many times since finding it! It's a quick and easy meal that is very tasty. I like a lot of veggies in my dishes so I also add fresh broccoli and califlower to it. If I am in a hurry I add frozen stir-fry veggies. Great for leftovers too!"

Reviewed Jul. 23, 2011

"We have made this a couple times and it tastes great and is easy make. We make it to take to others for dinner."

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