Chicken Broccoli Stir Fry With Peanut Sauce Recipes

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PEANUT CHICKEN STIR FRY



Peanut Chicken Stir Fry image

Peanut chicken lovers will appreciate this quick Peanut Chicken Broccoli Slaw Stir Fry. An easy weeknight dinner that also makes great leftovers for lunch. 

Provided by Cheryl

Categories     Main Course

Time 35m

Number Of Ingredients 18

185 grams fettuccini, linguine, spaghetti or rice noodles ((about 1/2 of some pasta boxes))
2 teaspoon oil
1 pound boneless skinless chicken breast, cut in bit size pieces
salt and pepper to taste
2 cup broccoli slaw (about 1/2 package)
1 head fresh broccoli florets, chopped (optional)
1 red pepper, chopped
1/4 cup green onion, chopped
2 cups fresh baby spinach or more (optional)
sesame seeds (optional)
3 tablespoon peanut butter
2 tablespoon soy sauce - low sodium
1 tablespoon rice vinegar (or lemon)
1/4 cup warm water
1 tablespoon brown sugar
2 teaspoon sesame oil
1/2 teaspoon each, grated ginger and garlic
3/4 teaspoon sriracha

Steps:

  • MAKE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
  • MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
  • STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
  • STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
  • FINISH STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.

Nutrition Facts : Calories 682 kcal, Carbohydrate 73 g, Protein 54 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 149 mg, Sodium 1140 mg, Fiber 10 g, Sugar 12 g, UnsaturatedFat 15 g, ServingSize 1 serving

CONTEST-WINNING PEANUT CHICKEN STIR-FRY



Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN AND BROCCOLI STIR-FRY WITH PEANUT SAUCE



Chicken and Broccoli Stir-Fry With Peanut Sauce image

Make and share this Chicken and Broccoli Stir-Fry With Peanut Sauce recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil or 2 teaspoons vegetable oil
2 garlic cloves, finely chopped
1/2 cup chopped onion (1 medium)
1 teaspoon finely chopped gingerroot
1/2 lb boneless skinless chicken breast, cut into 1/2-inch strips
3 -4 tablespoons water
2 cups broccoli florets, and 1/4-inch slices broccoli stems
1/2 cup red bell pepper, cut into 2-inch strips (1/2 medium)
2 tablespoons soy sauce
4 cups hot cooked rice
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon soy sauce
1 dash chili powder
1 dash fresh ground pepper

Steps:

  • Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
  • Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
  • Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
  • Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
  • To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

Steps:

  • In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
  • Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
  • Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
  • In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER



Peanut Chicken and Broccoli Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons honey
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
Pinch cayenne pepper
2 cloves garlic, grated
Juice of 2 limes, plus 1 lime cut into wedges
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 skin-on, bone-in chicken thighs
2 chicken drumsticks
2 cups broccoli florets
Cooked white rice, for serving
Sliced scallions, for topping

Steps:

  • Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
  • Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
  • Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.

STIR FRY CHICKEN AND BROCCOLI WITH PEANUTS



Stir Fry Chicken and Broccoli With Peanuts image

Make and share this Stir Fry Chicken and Broccoli With Peanuts recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 18m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon reduced sodium soy sauce
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/8 teaspoon garlic powder or 1 clove fresh garlic, crushed
vegetable oil cooking spray
1/4 teaspoon vegetable oil
1/2 lb boneless skinless chicken breast half, cut into 2 x 1/4 inch strips
1/2 cup broccoli floret
1/2 cup red bell pepper, cut into strips
1/4 cup unsalted dry roasted peanuts, chopped

Steps:

  • Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
  • Stir until smooth, set aside.
  • Lightly coat non stick frypan with veggie spray.
  • Heat frypan on high heat until hot.
  • Add oil, tilt frypan to coat bottom.
  • Add chicken; stir fry 2 minutes, or until no longer pink.
  • Remove chicken.
  • Add remaining broth to frypan, bring to boil.
  • Add broccoli and bell pepper, return to boil.
  • Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
  • Increase heat to high.
  • Add chicken to frypan.
  • Stir sauce and add to frypan, bring to boil.
  • Cook 1 to 2 minutes or until thick.
  • Stir in peanuts.

Nutrition Facts : Calories 259.6, Fat 11, SaturatedFat 1.7, Cholesterol 65.8, Sodium 672.3, Carbohydrate 10.3, Fiber 2.4, Sugar 1.8, Protein 30.6

CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE



Chicken Stir-Fry with Peanut Sauce Over Rice image

An easy Chicken Stir-Fry recipe with Peanut Sauce Over Rice

Categories     Chicken     Rice     Vegetable     Stir-Fry     Low Fat     Peanut     Healthy     Self

Yield Makes 2 servings

Number Of Ingredients 12

Stir-fry
Vegetable-oil cooking spray
6 oz boneless, skinless chicken breast, sliced
1 tsp sesame oil
2 cloves garlic, minced
1 tsp minced fresh ginger
3 1/2 cups of your favorite vegetables, chopped
Peanut sauce
1 1/2 tbsp peanut butter
1 tsp low-sodium soy sauce
1 tbsp rice vinegar
Hot chile sauce (to taste)

Steps:

  • Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
  • For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

PEANUT CHICKEN STIR-FRY



Peanut Chicken Stir-Fry image

Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup plus 1 tablespoon water, divided
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1 pound boneless skinless chicken breasts, cubed
3 cups fresh broccoli florets
1 tablespoon cornstarch
Hot cooked rice or noodles

Steps:

  • In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

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