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Peanut Chicken Stir-Fry


This has been one of our favorite stir-fries for many years, and I'm finally getting around to sharing! The sauce that coats the chicken and vegetables is what makes this recipe special. No crazy ingredients so you most likely have everything in your pantry. It's not too peanut flavored, just enough. A meal you will feel good about feeding your family!


 

Peanut Chicken Stir-Fry

Serves 4


2 teaspoons cornstarch

3/4 cup chicken broth

1/4 cup creamy peanut butter

3 tablespoons soy sauce

1 teaspoon ginger

1/4 teaspoon pepper

2 large chicken breasts, cut into chunks

3 teaspoons olive oil, divided

1 medium onion, chopped

1 green pepper, thinly sliced

1 sweet red pepper, thinly sliced

1 1/2 cups sliced fresh mushrooms

1 teaspoon minced garlic


Hot cooked rice for serving


In a glass measuring cup, combine the first six ingredients. Stir until smooth; set aside. In a large skillet, stir-fry chicken in 1 1/2 teaspoons oil for about 5 minutes, or until browned. Remove and keep warm. Add remaining oil and stir-fry onion and peppers for 3 minutes. Add mushrooms and garlic. Stir-fry for 4 minutes longer or until vegetables are crisp tender. Whisk cornstarch mixture again and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.


 

Step-by-step tutorial:


Gather your ingredients. You will need cornstarch, chicken broth, peanut butter, soy sauce, ginger, pepper, olive oil, 2 large chicken breasts, onion, green and red peppers, mushrooms, and garlic.


In a glass measuring cup, whisk together the cornstarch, chicken broth, peanut butter, soy sauce, ginger, and pepper. Prepare chicken by cutting into chunks. Prepare vegetables by slicing and chopping.


Heat 1 1/2 tablespoons oil in a large skillet over medium high heat. Add the chicken and stir and cook until starting to brown and juices run clear Remove the chicken and keep warm. Add the remaining oil to the pan with the onions and peppers. Stir-fry them until crisp tender, then add the mushrooms and garlic.


Pour in the sauce and bring to a boil. Boil and stir for 2 minutes or until thickened. Add the chicken and toss to coat.


Serve over rice.


Such a blend of pretty colors and flavors. You will love this! I hope you try!



Recipe Source: Recipe adapted from a recipe in Simple and Delicious magazine 2007

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