Simple Chicken Stir-Fry

Name: Simple Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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

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

Directions

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 4-6 minutes or until no longer pink. Remove from pan.
In same skillet, heat remaining oil. Add pepper; cook and stir 2-3 minutes or until crisp-tender. Add garlic and ginger; cook 1 minute longer. Add salsa, peanut butter and soy sauce; stir until peanut butter is blended. Stir in chicken; heat through. Serve with rice.

Nutrition Facts

3/4 cup: 420 calories, 26g fat (5g saturated fat), 63mg cholesterol, 840mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 31g protein.

Originally published as Szechuan Chicken in Simple & Delicious June/July 2014

Reviews

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Average Rating:

thelouws

Nov 5, 2015

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.
cookbookmom

Aug 23, 2014

Ok. Little strong on peanut butter. Thinned sauce with water.
ColleenaG

Jun 25, 2014

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.
SherryAB

Jun 2, 2014

I agree with Julia, chicken was tough and it tastes horrible
Julia Worthen

May 13, 2014

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!
lauramarielawson

May 12, 2014

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.