Chicken Stir-Fry With Vegetables and Peanuts

Total Time
40mins
Prep 30 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
  2. In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
  3. 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.
  4. 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).
  5. Return the chicken back to the wok or skillet.
  6. Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
  7. 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.
  8. Sprinkle with chopped green onions and salted peanuts.

Reviews

(2)
Most Helpful

This has become a dish I make everytime i do Chinese. I vary the vegetables but the sauce always remains the same.

bremigio April 05, 2008

This was excellent! We enjoyed the flavors so much and the red pepper flakes gave it just the kick we liked. Will make this recipe again!

CindiJ July 17, 2006

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