Spicy Peanut Chicken Stir-Fry

Spicy Peanut Chicken Stir-Fry

8
Hilary 0

"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

25 m servings 328 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 677 mg
  • 27%

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.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, o...

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 ...

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 disappo...

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 b...

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...

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 serv...

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, o...