Chicken-Peanut Stir-Fry Recipe

Name: Chicken-Peanut Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 3 teaspoons soy sauce; 1 tablespoon plus 2 teaspoons cornstarch; 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned); 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces; 2 teaspoons packed light brown sugar; 2 tablespoons peanut or vegetable oil; 1 2 -inch piece ginger, peeled and thinly sliced; 1 bunch scallions (whites roughly chopped, greens thinly sliced); 1 jalapeno pepper (red or green), seeded and thinly sliced; 1 small head Napa cabbage, cored and cut into 2-inch pieces; 1/4 cup roasted salted peanuts

Servings: persons

1 cup basmati rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 tablespoons peanut or vegetable oil
1 2 -inch piece ginger, peeled and thinly sliced
1 bunch scallions (whites roughly chopped, greens thinly sliced)
1 jalapeno pepper (red or green), seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/4 cup roasted salted peanuts

1
Cook the rice as the label directs.
2
Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat.
3
Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
4
Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat.
5
Add the chicken and stir-fry until lightly golden, 2 to 3 minutes.
6
Remove with a slotted spoon to a bowl.
7
Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil.
8
When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds.
9
Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes.
10
Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes.
11
Stir in the scallion greens and peanuts.
12
Serve with the rice.
13
Photograph by Antonis Achilleos

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup basmati rice, 3 teaspoons soy sauce, 1 tablespoon plus 2 teaspoons cornstarch, 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned), and more.

Yes, Chicken-Peanut Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Peanut Stir-Fry

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