Peanut-Chicken Stir-Fry

READY IN: 45mins
Recipe by Bev I Am

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

Top Review by Helen1

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.

Ingredients Nutrition


  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.

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