QUICK PEANUT CHICKEN STIR FRY
It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 15g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1021mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CHICKEN STIR-FRY WITH VEGETABLES AND PEANUTS
You can use pork tenderloin cut into strips, in place of chicken for this recipe. The oyster sauce is optional but I add it in to mostly all of my stir-frys for added taste, if you have some add in a couple of tablespoons towards the end it will really "perk" up stir-fry dish!. We prefer our veggies crisp, if you like a softer texture, then you can steam the veggies first if you wish before stir-frying them. Serve the is cooked rice.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
- In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
- Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
- Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
- Return the chicken back to the wok or skillet.
- Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
- Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
- Sprinkle with chopped green onions and salted peanuts.
Nutrition Facts : Calories 719, Fat 43.8, SaturatedFat 5.3, Cholesterol 51.3, Sodium 2563.9, Carbohydrate 47.9, Fiber 11.8, Sugar 23.2, Protein 42.5
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
More about "chicken stir fry with vegetables and peanuts recipes"
SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS RECIPE
From bonappetit.com
4.8/5 (253)Author Molly BazServings 4
- Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 lb. skinless, boneless chicken thighs into ½" pieces. Transfer to bowl with reserved marinade and toss to evenly coat. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside.
- Whisk 3 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and ¼ cup water in a small bowl or measuring glass. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside.
- Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. Finely chop one 2" piece ginger (skins and all unless they scare you!) Combine garlic and ginger in a small bowl.
- Trim roots from 6 scallions, then slice crosswise into ½" pieces. If there are any leaves attached to 4 celery stalks, remove and coarsely chop them; set side for serving. Cut stalks in half lengthwise, then crosswise into ½"-thick pieces. Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces. Combine scallions, celery, and dates in a medium bowl.
THAI PEANUT CHICKEN STIR FRY {ONE PAN!} - FEELGOODFOODIE
From feelgoodfoodie.net
VEGETABLE AND CHICKEN STIR-FRY RECIPE - FOOD & WINE
From foodandwine.com
SICHUAN-STYLE STIR-FRIED CHICKEN WITH PEANUTS RECIPE
From myrecipes.com
3.7/5 (23)Calories 590 per servingServings 6
- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
CHICKEN AND VEGETABLE STIR-FRY WITH GINGER PEANUT SAUCE
From readersdigest.ca
CHICKEN WITH PEANUTS STIR FRY | THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CABBAGE AND PEANUT BUTTER CHICKEN STIR-FRY | CHICKEN.CA
From chicken.ca
STIR FRY CHICKEN SPAGHETTI. EASY AND FAST DINNER RECIPE.
From youtube.com
CABBAGE STIR FRY WITH CHICKEN - VEGETABLE RECIPES
From vegetablerecipes.com
CHICKEN STIR FRY RECIPE | CHICKEN STIR-FRY WITH RICE AND VEGETABLES ...
From youtube.com
ORANGE CHICKEN - AMANDA'S COOKIN' - CHICKEN & POULTRY
From amandascookin.com
CHINESE STIR FRY CHICKEN - RECIPES - COOKS.COM
From cooks.com
CHICKEN AND VEGETABLE STIR-FRY WITH PEANUT SAUCE – HEALTH PLUS
From healthplustoday.com
EASY PEANUT CHICKEN STIR FRY | VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHICKEN STIR FRY WITH PEANUT SAUCE - WEEKNIGHT DINNER RECIPE!
From prepdish.com
CHICKEN PEANUT STIR FRY RECIPE - COOKED RECIPE
From cookedrecipe.com
QUICK AND EASY STIR-FRY WITH CHICKEN, VEGETABLES, AND CASHEWS
From youtube.com
CHICKEN AND VEGETABLE STIR-FRY WITH GINGER PEANUT SAUCE
From peanutbureau.ca
DELICIOUS CHICKEN NOODLES RECIPE ! CHICKEN STIR FRY WITH NOODLES …
From youtube.com
SWEET AND SPICY CHICKEN STIR FRY - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
BULGOGI CHICKEN STIR-FRY RECIPE | HELLOFRESH
From hellofresh.co.uk
CHICKEN AND VEGETABLE PEANUT BUTTER STIR-FRY | MY LITTLE GOURMET
From mylittlegourmet.com
CHICKEN BROCCOLI | CHICKEN AND VEGETABLES STIR FRY | CHICKEN AND ...
From youtube.com
SIMPLE CHICKEN STIR FRY WITH VEGETABLES – CIARRA APPLIANCES
From us.ciarraappliances.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #vegetables #asian #easy #dinner-party #holiday-event #chicken #stove-top #dietary #stir-fry #meat #brunch #taste-mood #savory #equipment #technique
You'll also love