Spicy Stir-Fried Chicken and Peanuts

serves 4


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1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
3 (1/4-inch) slices peeled fresh ginger
4 garlic cloves, peeled and crushed
1 large red bell pepper, cut into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons hoisin sauce
1/4 cup low-sodium chicken broth
1/4 cup dry-roasted peanuts


Combine the chicken pieces, soy sauce, sherry, cornstarch, sesame oil, and ground pepper in a medium bowl.

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the sliced ginger and crushed garlic, and stir-fry for 1 minute. Add the chicken mixture in an even layer, but do not stir for 1 minute. Stir-fry the chicken mixture for 4 minutes, or until the chicken is browned. Stir in the bell pepper pieces and crushed red pepper, and cook for 1 minute. Add the hoisin sauce and low-sodium chicken broth, and stir-fry for an additional 2 minutes, or until the chicken pieces are cooked through and the bell pepper pieces are crisp-tender. Stir in the peanuts.

Created date

October 2003

Nutritional Information

Calories 261
Fat 10 g
Satfat 1 g
Monofat 5 g
Polyfat 3 g
Protein 29 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 66 mg
Iron 1 mg
Sodium 459 mg
Calcium 30 mg