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