Spicy Chicken Stir-Fry with Peanuts

Cook's Notes Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile -- it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.
Spicy Chicken Stir-Fry with Peanuts
Adapted from marthastewart.com
Spicy Chicken Stir-Fry with Peanuts

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1

    teaspoon peanut oil

  • 1

    boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise

  • 1

    garlic clove, thinly sliced

  • 1/2 to 1

    serrano or jalapeno chile, thinly sliced crosswise

  • 4

    ounces snow peas (about 1 1/2 cups), stem ends trimmed

  • Coarse salt and ground pepper

  • 1

    tablespoon fresh lime juice

  • 1

    tablespoon chopped roasted peanuts

  • 1/4

    cup basil leaves, torn (optional)

Directions

In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes. 2. Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

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