Spicy Peanut Chicken Stir Fry Recipes

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SPICY CHICKEN STIR-FRY WITH PEANUTS



Spicy Chicken Stir-Fry with Peanuts image

On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 9

1 teaspoon peanut oil
1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
1 garlic clove, thinly sliced
1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
Coarse salt and ground pepper
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peanuts
1/4 cup basil leaves, torn (optional)

Steps:

  • In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
  • Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

Nutrition Facts : Calories 369 g, Fat 12 g, Fiber 4 g, Protein 52 g

SPICY PEANUT CHICKEN



Spicy Peanut Chicken image

This colorful stir-fry gets its kick from a dash of red pepper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  • Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

SPICY PEANUT CHICKEN STIR-FRY



Spicy Peanut Chicken Stir-Fry image

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.

Provided by Hilary

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 12

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

Steps:

  • Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  • Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  • Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g

CHICKEN-PEANUT STIR-FRY



Chicken-Peanut Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 tablespoons peanut or vegetable oil
1 2-inch piece ginger, peeled and thinly sliced
1 bunch scallions (whites roughly chopped, greens thinly sliced)
1 jalapeno pepper (red or green), seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/4 cup roasted salted peanuts

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  • Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  • Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  • Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
  • Photograph by Antonis Achilleos

PEANUT CHICKEN STIR-FRY



Peanut Chicken Stir-Fry image

Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup plus 1 tablespoon water, divided
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1 pound boneless skinless chicken breasts, cubed
3 cups fresh broccoli florets
1 tablespoon cornstarch
Hot cooked rice or noodles

Steps:

  • In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

CONTEST-WINNING PEANUT CHICKEN STIR-FRY



Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

GLUTEN-FREE SPICY PEANUT CHICKEN STIR-FRY



Gluten-Free Spicy Peanut Chicken Stir-Fry image

Easy to prepare, this tasty peanut chicken stir-fry can be on the table in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 15

1/2 cup water
3 tablespoons gluten-free low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons canola oil
12 oz boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons finely chopped gingerroot
2 cloves garlic, finely chopped
1 tablespoon peanut butter
3 cups fresh broccoli florets
1 cup thin red bell pepper strips
2 tablespoons water
1 to 2 teaspoons cornstarch
3 cups hot cooked brown rice, made without salt and butter
2 tablespoons gluten-free dry-roasted unsalted peanuts, coarsely chopped
Chopped fresh cilantro, if desired

Steps:

  • In small bowl, mix 1/2 cup water, the soy sauce and pepper flakes; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is light golden brown. Stir in soy sauce mixture and peanut butter. Add broccoli and bell pepper; heat to boiling. Reduce heat; cover and cook over medium heat 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • In small bowl, mix 2 tablespoons water and the cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry With Spicy Peanut Sauce image

If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 21

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 cup peanut butter, creamy
1/4 cup water, hot from the tap
1/2 teaspoon garlic powder
2 tablespoons vinegar, distilled
2 boneless skinless chicken breasts, thinly sliced
1 tablespoon olive oil (for cooking chicken)
1 tablespoon olive oil
1/2 cup onion, sliced
1 cup broccoli spear
1/2 cup carrot, julienned
1 cup snow peas (or sugar snap)
1/3 cup peanut butter, creamy
1/3 cup water, hot from the tap
1 tablespoon soy sauce
2 tablespoons vinegar, distilled
1/4 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper, freshly ground

Steps:

  • Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
  • While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
  • Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
  • Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
  • Return cooked chicken to pan and toss with vegetables.
  • Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
  • Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
  • Serve over rice or rice noodles.

SPICY STIR FRIED CHICKEN AND GREENS WITH PEANUTS



Spicy Stir Fried Chicken and Greens with Peanuts image

Provided by Molly Stevens

Categories     Chicken     Marinate     Stir-Fry     Low Carb     Kid-Friendly     Low Cal     High Fiber     Dinner     Peanut     Kale     Spinach     Spring     Summer     Poker/Game Night     Healthy     Mustard Greens     Potluck     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts

Steps:

  • Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
  • Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
  • Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

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RECIPE INFO SPICY PEANUT NOODLES
2022-04-27  · Add noodles and cook according to package directions for stir-frying or parboiling. Drain and rinse under cold water. Drain well. Meanwhile, heat oil over medium-high heat in a …
From peanutbureau.ca
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SPICY PEANUT CHICKEN STIR-FRY - ASIAN - WORLDRECIPES.ORG
Ingredients. 1 tablespoon vegetable oil; 1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces; 1 clove garlic, minced; 1 red bell pepper, cut into 3/4-inch pieces
From worldrecipes.org
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Top Asked Questions

How to cook chicken and broccoli stir fry with peanut butter?
Directions. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes. Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet.
How to cook chicken stir fry in Pan?
Hide Images. 1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. 2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
How do you make stir fry with peanuts and carrots?
When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute. Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half of the peanuts and mix well.
How do you use peanut sauce in stir fry?
Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro. Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti.

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