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Nutty Chicken Stir-Fry


This is just great!

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  • 1 # boneless, skinless, chicken breasts, chopped
  • 1 tbsp oil
  • 1 pkg (16 oz) frozen stir-fry vegetable blend
  • 2 tbsp brown sugar
  • 4 tsp cornstarch
  • 3/4 tsp ground ginger
  • 1/2 c. chicken broth
  • 1/3 c. soy sauce
  • 1/4 c. chunky Peanut Butter
  • 5 to 6 drops hot pepper sauce
  • 3 c. shredded cabbage
  • 3/4 c. salted peanuts, chopped


Servings 4


Step 1

In a large skillet or wok, stir-fry chicken in oil for 2 min. Add vegetables,, cook 4 min longer. Stir fry until chicken is no longer pink andf vegetables are crisp-tender.
In a small bowl, combine brown sugar, cornstarch and ginger; stir in broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 min. or until thickened. Add cabbage; cook 2 min longer or until crisp-tender. Sprinkle with peanuts and serve over rice.


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