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Spicy Peanut Chicken Stir-Fry

Spicy Peanut Chicken Stir-Fry


"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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25 m servings 328 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 17
  1. 20 Ratings

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 made the recipe as is but next time I would definitely add some natural peanut butter and more soy sauce as both my husband and I felt like something was lacking. I am surprised that it wasn't...

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Most positive
Least positive

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...

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

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 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 really is very spicy. I served with rice and that helped cut down the spice some b...

Great dish. I cook this quite often. I add crushed Thai red chilies for extra kick.

I've made this about 10 times at least. It's a favorite around our house. The only thing I changed after the first 5 times or making it, was I started using chicken breast. They're less fatty, I...

I have made this with chicken, beef and shrimp. Tonight we're trying if with pork tenderloin. Like many, I double all the ingredients except the meat and the cayenne. That gives it just the righ...

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