Nutty Chicken Stir-fry

Nutty Chicken Stir-fry Recipe

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Laura Mattingly


I made this for my hubby this past valentines day. It was soo delicious.

★★★★★ 3 votes


1 lb
bonesless, skinless, chicken breasts, chopped
1 Tbsp
canola oil
1 pkg
16 oz frozen stir-fry veggies
6 clove
garlic, minced
2 Tbsp
brown sugar
4 tsp
3/4 tsp
ground ginger
1/2 c
chicken broth
1/3 c
soy sauce
1/4 c
chunky peanut butter
5-6 dash(es)
hot pepper sauce
3 c
shredded cabbage
3/4 c
salted peanuts, chopped
hot cooked rice


1In a large skillet or wok, stir fry chicken in oil for about 2 minutes. Add vegetables; cook 4 minutes longer. Add vegetables; cook 4 minutes longer. Add garlic; stir fry till chicken is no longer pink and veggies are crisp-tender.
2In small bowl, combine the brown sugar, cornstarch, and ginger; stir in broth, soy sauce, peanut butter and pepper sauce till blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cabbage; cook for 2 minutes longer or till crisp-tender. Sprinkle with peanuts. Serve with Rice

About Nutty Chicken Stir-fry

Course/Dish: Chicken
Regional Style: Asian
Hashtag: #stir-fry