Quick Peanut Chicken Stir Fry Recipe

4.5 9 17
Quick Peanut Chicken Stir Fry Recipe
Quick Peanut Chicken Stir Fry Recipe photo by Taste of Home
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Quick Peanut Chicken Stir Fry Recipe

Read Reviews
4.5 9 17
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a small bowl, combine the first six ingredients until smooth; set aside.
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.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
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

Nutritional Facts

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

  • 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
  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 and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
  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

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Foodismydevil User ID: 8400917 227398
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."

MY REVIEW
Komaple1 User ID: 8279982 222041
Reviewed Mar. 4, 2015

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

MY REVIEW
jetchick24 User ID: 3139822 209187
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!"

MY REVIEW
HDMom08 User ID: 1383653 172047
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."

MY REVIEW
Blkpnthrprincess User ID: 2786430 153744
Reviewed Feb. 19, 2010

"I doubled up on the sauce except for the peanut butter. This is a great recipe. I made it twice in one week."

MY REVIEW
kristinmh User ID: 1711502 154822
Reviewed Oct. 4, 2009

"It was okay fresh, but I wasn't even tempted by the leftovers."

MY REVIEW
lindalou2u2 User ID: 2554010 172045
Reviewed Oct. 31, 2008

"This was an excellent meal. My family loved it. I will be making this again soon."

MY REVIEW
npp3512007 User ID: 2730881 107905
Reviewed Oct. 30, 2008

"Add a half cup of dry roasted unsalted peanuts after thickening or garnish each serving. Delicious!"

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