Spicy Peanut Chicken Stir-Fry Recipe - Allrecipes.com
Spicy Peanut Chicken Stir-Fry Recipe
  • READY IN 25 mins

Spicy Peanut Chicken Stir-Fry

Recipe by  

"This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  2. Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  3. Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2014

I added about 4 oz. of sliced Baby bella mushrooms in wit the chicken and garlic. Also slice the green onions on a bias with some length to them for presentation purposes. Served it with rice made with low sodium chicken stock. Q

Most Helpful Critical Review
Aug 12, 2014

I doubled all the ingredients in the sauce except for the cayenne and the vinegar, but it was still much too hot for me. I served with ramen noodles. If I make again, I will increase garlic, only put a hint of the cayenne in and use chicken breast instead of thighs.


10 Ratings

Jun 13, 2014

Delicious and very easy to make stirfry! I substituted cashews for the peanuts and red pepper flakes for the cayenne, and it came out great! I like REALLY spicy stirfry, and this did not disappoint. Great recipe!

Jun 11, 2014

I added more garlic and less cayenne powder, loved it!! I'm not a fan of too spicy. Definitely make again!!

May 26, 2014

My husband and I really liked this dish. I neglected to notice the title "spicy" peanut chicken stir-fry...it really is very spicy. I served with rice and that helped cut down the spice some but next time I prepare this dish I will half the amount of cayenne. I also added a little garlic salt to the chicken while it stir-fired. Delicious dish and I will make it again!

Mar 26, 2015

So perfect! I use chicken breasts, because I prefer them.

Jan 08, 2015

Fantastic. I wanted to double the sauce, so used double the stock, soy sauce, and cayenne, and left the sugar, vinegar, and corn starch as indicated. Worked perfectly but was very very spicy. We like spice but this may have been a bit much. Next time I will use 1.5 tsps cayenne if doubling the sauce. I threw in other veggies as other reviewers had (mushrooms and zucchini). Mixed rice noodles into the wok so that the sauce got incorporated all the way through. Will definitely make again and again!

Aug 20, 2014

This was an excellent stir fry sauce. I doubled the sauce and used vegetables that I had in the fridge. Onions, garlic, broccoli, red and yellow peppers, mushrooms, snow peas and chicken. I served it over brown rice and we all loved it. I will make it again. Thank you for the great recipe.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 677 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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