Peanut-Chicken Stir-fry

Yield: Makes 4 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 20g
  • Carbohydrate: 35g
  • Fiber: 2.5g
  • Cholesterol: 38mg
  • Iron: 1.5mg
  • Sodium: 747mg
  • Calcium: 55mg

Ingredients

  • 1 cup uncooked jasmine rice
  • 2 skinned and boned chicken breasts, cubed
  • 3/4 teaspoon salt, divided
  • 1 cup reduced-sodium fat-free chicken broth
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lite soy sauce
  • 1 teaspoon dark sesame oil
  • 1 tablespoon peanut or vegetable oil
  • 1 1/2 cups fresh sugar snap peas, trimmed
  • 1 red bell pepper, cut into thin strips
  • Garnish: chopped dry-roasted peanuts

Preparation

  1. 1. Cook rice according to package directions.
  2. 2. Sprinkle chicken with 1/2 tsp. salt.
  3. 3. Whisk together chicken broth and next 7 ingredients. Set aside.
  4. 4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
  5. 5. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
  6. Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.
  7. Note: Nutritional analysis does not include garnish.
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