Total Time
Prep 10 mins
Cook 20 mins

This recipe is very versatile. You can make it with chicken or pork, or just lots of veggies. I usually use fresh veggies in the stir fry but you also can use a 16 oz package of frozen veggies, thawed in place of them. The sauce is the real star here. Everything balances so nicely!

Ingredients Nutrition


  1. In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
  2. Meanwhile, in small bowl combine remaining ingredients.
  3. Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
  4. Serve over hot cooked rice or whole wheat noodles.


Most Helpful

I enjoy the ease of stir frys. They make such a quick dinner. This one didn't disappoint in speed or flavor. I used red and green peppers, preshredded carrots, and threw in a drained can of bamboo shoots. I added a half teaspoon of sesame oil to the sauce. The sauce is sweet and I liked the nutty flavor. Made for Spring 2013 Pick A Chef.

Susie D April 13, 2013

I liked this. I was worried about the peanut butter, but I thought it tasted just right. I used shrimp instead of chicken.

55tbird March 11, 2013

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