Recipe by Hilary
"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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skinless, boneless chicken thighs, cut into 3/4-inch pieces
red bell pepper, cut into 3/4-inch pieces
dry roasted peanuts
green onions, sliced
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
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.
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!
I added more garlic and less cayenne powder, loved it!! I'm not a fan of too spicy. Definitely make again!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Peanut Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 193
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