Contest-Winning Peanut Chicken Stir-Fry

Name: Contest-Winning Peanut Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 8 ounces uncooked thick rice noodles; 1/3 cup water; 1/4 cup reduced-sodium soy sauce; 1/4 cup peanut butter; 4-1/2 teaspoons brown sugar; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips; 2 tablespoons canola oil, divided; 1 bunch broccoli, cut into florets; 1/2 cup shredded carrot

Here’s a colorful and comforting stir-fry with just a touch of heat from the crushed red pepper. Try adding frozen stir-fry veggies to this satisfying dish, if you like.—Lisa Erickson, Ripon, Wisconsin

Ingredients

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot

Directions

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture.

Nutrition Facts

1-1/3 cups: 361 calories, 13g fat (2g saturated fat), 42mg cholesterol, 525mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Originally published as Spicy Peanut Chicken-Broccoli Stir Fry in Simple & Delicious October/November 2010

Reviews

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Average Rating:

Michele

May 2, 2018

This dish was easy but I modified it quite a bit. Used precooked chicken, used frozen broccoli and carrots, added bamboo and water chestnuts. I made a double batch of sauce but I think it could use less peanut butter. Topped it off with Thai Chili sauce to counter some of the peanut butter. Also added some chopped unsalted peanuts for texture. It was tasty and I will try it again.
wi.il.cook

Oct 1, 2017

I made this & served it over linguine seasoned with 1/4tsp nutmeg, 1/8tsp allspice, 6-8 shakes of soy sauce & 2Tbs butter. Everyone loved it!
Clduff

Apr 13, 2017

This was delicious! It didn't taste to much like peanut butter at all. I even got it by two family members that don't like peanut butter! Next time I am adding different kinds of veges and serving it with fried rice. Very good and easy to make!
hicks91

Aug 17, 2016

I added bamboo shoots water chestnuts diced peanuts and used siraccha
LeleW

Jul 14, 2016

Super easy (especially since I bought a bunch of boneless, skinless chicken thighs a while back and then cubed, packaged and froze them, which saved me that step). I used rice noodles as recommended - yum - but got lazy and just bought a bag of broccoli/carrot slaw. The veggies are already grated, so bite-sized, and the color really comes out when you saute them. I *definitely* will double the sauce next time; it was fine until we added the noodles, and then there just wasn't enough to go around. I, like others, would also at least double the red pepper - hardly any perceptible kick with the amount provided for by the recipe.Definitely a keeper!
Chrisetmike

Apr 1, 2016

It was very tasty , made it exactly as written exept fettuccine instead of rice noodles. I will make this again ! Next time I will add a bit more red pepper flakes,broccoli and carrots.
goodashbadash

Jan 14, 2015

It’s not often that I have a recipe completely fail, but this one just did not turn out for me! I made it for myself & boyfriend - he absolutely hated it. I thought it was ok, but definitely tasted too peanut-buttery (and I love peanut butter). I ended up rinsing off the sauce in a colander and just making a replacement sauce with powdered ginger, soy sauce & a small amount of brown sugar. That greatly improved things, and the chicken still had the slightest hint of peanut butter - which was just enough. If I was going to make this again, I would use only 2 tsp of peanut butter.
MissMarieL

Oct 20, 2014

Awesome quick meal for a weeknight. Used linguine, next time I will kick up the heat and use more crushed red pepper.
JCV4

Jun 7, 2013

Nice, quick recipe. I added a touch more peanut butter and extra garlic. Thanks for the recipe!
queen of kitchen

Apr 13, 2013

I followed the recipe as is, I agree with another viewer, it needs a little more kick.