Stir-Fried Chicken and Vegetables

Yield: 4 servings (serving size: 1 1/2 cups stir-fry, 1/2 cup rice, and 1 1/2 teaspoons peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 406
  • Calories from fat: 25%
  • Fat: 11.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.8g
  • Protein: 34.1g
  • Carbohydrate: 42g
  • Fiber: 2.7g
  • Cholesterol: 66mg
  • Iron: 3.6mg
  • Sodium: 573mg
  • Calcium: 126mg


  • 2 tablespoons brown sugar
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons white vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon chile paste with garlic
  • 1/4 teaspoon salt
  • 1 tablespoon dark sesame oil, divided
  • 1/2 cup (1-inch) sliced green onions
  • 2 teaspoons grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
  • 4 cups thinly sliced bok choy (about 1 bunch)
  • 1 cup thinly sliced red bell pepper
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 2 cups hot cooked rice
  • 2 tablespoons chopped unsalted, dry-roasted peanuts


  1. Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.
  2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts.
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