Spicy Peanut Chicken

Spicy Peanut Chicken

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"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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16 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • (R)Reg. T.M. of General Mills, Inc. or its affiliates


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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...

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

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

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 a...

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 pe...

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

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!

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

This was very good. I will make it again.

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