Simple Chicken Stir-Fry
With three kids at home and a full-time job, I always needed dinners that were extra quick and easy. This peanutty stir-fry is still a favorite after 15 years. —Cheryl Murphy, Delta, British Columbia
Ingredients
- 2 tablespoons canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1-1/2 cups salsa
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- Hot cooked rice
Reviews
I've made this recipe twice now & I agree with the author, Cheryl Murphy! It is a great quick meal for busy nights! As to the flavors, yes, they are unique but my family thought it was delicious & I have one super picky son in that group! The sauce is thick, yes, but I have no issues with it & thought it more of a Thai type of meal due to the peanut butter.
Ok. Little strong on peanut butter. Thinned sauce with water.
After the previous 2 reviews I almost did not try this recipe; however, this was a contest winner and I thought I trust Taste of Home...so I tried it. My family liked this recipe, they thought it was different but tasty. I found the sauce to be quite thick (just a personal preference to have more of a soupy sauce) but the flavor is there. I marinated my chicken in soy sauce and garlic before stir frying but followed ithe receipe from there. Glad I tried it and will make it again using chicken broth to thin the sauce.
I agree with Julia, chicken was tough and it tastes horrible
This was the worst meal I have cooked in 50 years. Four adults could not eat more than one bite. Viewers beware, this is not good!
Very good and super easy! I used red and green peppers, and I used about 1 tsp ground ginger instead of ginger root. Even my two year old loved the sauce.