Peanut-Chicken Stir-Fry

Total Time
15 mins
30 mins

This recipe comes from the January 2007 edition of Southern Living Magazine

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  1. Cook rice according to package directions.
  2. Sprinkle chicken with 1/2 tsp salt.
  3. Whisk together chicken broth and next 7 ingredients; set aside.
  4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
  5. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
  6. Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
  7. Stir chicken broth mixture, and add to skillet; bring to a boil.
  8. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
  9. Serves 4.
Most Helpful

5 5

Excellent! I really enjoyed this tonight. I had no snap peas so I added celery, onions and thinly sliced carrots. I highly recommend this recipe.

4 5

Yummy, I doubled the sauce ingredients except the broth. This does not mean that this would otherwise have been dry, but I often do that with recipes, we tend to like things saucy.

5 5

This was very good. I served it with brown rice pad thai noodles. I did not have the sweet chili sauce so I added some red curry paste. Other than that I made as directed, adding more vegetables such as kohlrabi and broccoli. I also did not have the peanuts for garnish; we added some chopped cilantro instead which added an interesting flavor. I would definitely make this again.