Peanut Sesame Chicken with Mushrooms

Peanut Sesame Chicken with Mushrooms

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"Delicious peanut sesame chicken dish, served over pearl rice (sushi rice)."
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Ingredients

1 h servings 322 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 485 mg
  • 19%

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. In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
  3. In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

We enjoyed this recipe but read the reviews first and made some changes. used 1/2 cup of cashews instead of peanuts for the milder taste. Added 1/2 cup of chicken broth for the sauce at the e...

Most helpful critical review

It tasted great but it didn;t make enough sauce to coat the rice.

We enjoyed this recipe but read the reviews first and made some changes. used 1/2 cup of cashews instead of peanuts for the milder taste. Added 1/2 cup of chicken broth for the sauce at the e...

I thought this recipe was very good. However, it does need a bit more "sauce". Next time I will add about 1/2 to 1 cup of chicken broth when adding the corn starch mixture. That should give s...

A very tasty stir fry that satisfied my tastebuds. I did scale the recipe to 3 servings (half) but used the full amount of vinegar and soy sauce. I mixed a heaping tablespoon of peanut butter ...

We found this to be very good after the following changes (as suggested by others): 3/4 of a can of chicken broth added at the end. 1 cup of cashews White rice is fine with us. Covered the pan ...

Very very good. I use cashews instead of peanuts, and I keep some chicken broth on hand to give the dish some extra sauce. I've made this several times...And am planning to make again for dinn...

I thought this recipe was delicious as-is. I like things spicy, so I added a jalepeno. I thought the flavors all blended very well together. Just make sure to coarsly chop up the peanuts in a...

This was very tasty. I, like some other reviewers, also added some baby bok choy, snow peas and some extra water. My husband even ate everything on his plate and he usually picks around veggie...

It tasted great but it didn;t make enough sauce to coat the rice.

Great potential - but should have taken others advice to add some liquid.