Nutty Chicken Stir Fry Recipes

NUTTY CHICKEN STIR-FRY

Nutty Chicken Stir-Fry image

My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers-if there are any-are great! -Shirley Conrad, High Amana, Iowa

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup chunky peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
Hot cooked rice

Steps:

In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender., In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. , Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 434 calories, Fat 22g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 991mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 7g fiber), Protein 31g protein.

NUTTY CHICKEN STIR-FRY

Nutty Chicken Stir-fry image

I made this for my hubby this past valentines day. It was soo delicious.

Provided by Laura Mattingly

Categories Chicken

Number Of Ingredients 14

Ingredients

1 lb bonesless, skinless, chicken breasts, chopped
1 Tbsp canola oil
1 pkg 16 oz frozen stir-fry veggies
6 clove garlic, minced
2 Tbsp brown sugar
4 tsp cornstarch
3/4 tsp ground ginger
1/2 c chicken broth
1/3 c soy sauce
1/4 c chunky peanut butter
5-6 dash(es) hot pepper sauce
3 c shredded cabbage
3/4 c salted peanuts, chopped
hot cooked rice

Steps:

1. In a large skillet or wok, stir fry chicken in oil for about 2 minutes. Add vegetables; cook 4 minutes longer. Add vegetables; cook 4 minutes longer. Add garlic; stir fry till chicken is no longer pink and veggies are crisp-tender.
2. In small bowl, combine the brown sugar, cornstarch, and ginger; stir in broth, soy sauce, peanut butter and pepper sauce till blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cabbage; cook for 2 minutes longer or till crisp-tender. Sprinkle with peanuts. Serve with Rice

CHICKEN HONEY NUT STIR FRY

Chicken Honey Nut Stir Fry image

A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes

Provided by Robyn Webb

Categories World Cuisine Recipes Asian

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 teaspoons peanut oil
2 stalks celery, chopped
2 carrots, peeled and diagonally sliced
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 tablespoon cornstarch
¾ cup orange juice
3 tablespoons light soy sauce
1 tablespoon honey
1 teaspoon minced fresh ginger root
¼ cup cashews
¼ cup minced green onions

Steps:

Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 12.9 g, Cholesterol 69.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 529.3 mg, Sugar 7.4 g

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