Spicy Peanut Chicken Recipe - Allrecipes.com
Spicy Peanut Chicken   Recipe
  • READY IN 16 mins

Spicy Peanut Chicken

Recipe by  

"Fresh ginger root will last up to two months if covered with dry sherry and stored in a tightly covered jar in the refrigerator."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 mins

    16 mins


  1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
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  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Reviews More Reviews

Sep 26, 2003

This was a good recipe but I found myself having to add more of every spice. It didn't have enough flavor at first. I basically doubled the sauce and it came out flavorful. I served it with snow peas over rice.

Aug 29, 2002

Wonderful dish...I added 1/2 cup fresh sliced mushrooms and left out the peanuts.


18 Ratings

Aug 29, 2002

This was very good & very quick & easy. I have used the sauce from this recipe with several other stir fry meals. Nice and spicy!

Aug 29, 2002

This is a favorite in our family! I substitute 1 package of firm tofu for the chicken and it tastes delicious. When I use tofu I like to double the sauce recipe so that the tofu picks up the additional flavor. Yum!

Aug 29, 2002

This was really yummy. I didn't have any ginger root, so I ended up using ground ginger. I had this last night for dinner and today my stomach is telling me that there were a few too many red peppers in this .. for me anyway. I will make this again, but perhaps will substitute half the red peppers for zucchini or broccoli or something.

Aug 29, 2002

This is my first recipe from this web site. I loved it and will make it again! It was very quick and easy.

Aug 29, 2002

This was awesome! You don't really need the peanuts - skip this ingredient if you're trying to cut back on the fat. Wish that I had doubled for left-overs!

Aug 29, 2002

This was very easy to make and tasted really good too.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 521 mg
  • 21%

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

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