Denise's Peanut Chicken

Denise's Peanut Chicken

Made  times

"This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal"
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35 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 155 mg
  • 6%

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. Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
  2. In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.


  1. 335 Ratings

Most helpful positive review

Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky pea...

Most helpful critical review

I am really disappointed in this recipe. The only change I made was to add some peanut butter, but I still put in the exact amount of spices and other ingredients. My husband and I both though...

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Least positive

Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky pea...

This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use ...

This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.

Do note--the cilantro and fresh ginger are prominent, as in most dishes in which they play a part. So, if you don't go for these tastes, reduce or leave them out. This recipe is absolutely top...

This recipe had a great deal of potential, which I hope to exploit the next time I make it. I think I will double the soy sauce, use honey instead of sugar, add more ginger and double the cayen...

This was one of the best dishes I've made. Definite keeper! I did alter one thing...I used CHUNKY peanut butter instead of the nuts, about 1/2 cup. The sauce was thicker, kinda creamy and rea...

This is one of my all-time favorite recipes. I make it for myself using chicken, or for my vegetarian friends using tofu which I press and cut into bite-sized squares. I make it a little diffe...

The flavors in this are great, but it needed more of the seasonings. While I didn't double the broth, I did double the other sauce ingredients, resulting in a wonderfully spicy, vibrant dish. ...

It takes a while to chop everything up, but after that it is easy to make. And it is well worth the work.

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