Spicy Chicken and Sunchoke Stir-Fry

Tina Cornett; Melanie J. Clarke

Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle.

Yield: 6 servings (serving size: 1 cup noodles and 1 1/3 cups stir-fry)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 21%
  • Fat: 10.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.9g
  • Protein: 26g
  • Carbohydrate: 60.5g
  • Fiber: 6.6g
  • Cholesterol: 44mg
  • Iron: 4.8mg
  • Sodium: 469mg
  • Calcium: 87mg


  • 8 ounces wide rice stick noodles (banh pho)
  • 2 tablespoons vegetable oil
  • 4 cups vertically sliced onion
  • 3 garlic cloves, minced
  • 1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips
  • 3 tablespoons Thai peanut sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons natural-style peanut butter (such as Smucker's)
  • 6 cups broccoli florets
  • 2 cups (1/4-inch) red bell pepper strips
  • 1 cup water
  • 1/2 teaspoon crushed red pepper


  1. Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.
  2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.
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