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Chunky Cod Stir-Fry

Total Time

Prep/Total Time: 30 min.


4 servings

Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.
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  • 2 teaspoons cornstarch
  • 1/3 cup chicken broth
  • 2 tablespoons sherry or additional chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon crushed red pepepr flakes
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • 1 small sweet red pepper, julienned
  • 1 pound cod, cut into 1-inch cubes
  • 1/4 cup chopped peanuts
  • 3 cups cooked long grain rice


  1. In a bowl, combine the first 5 ingredients; set aside. In a large nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables and red pepper; stir-fry until crisp-tender, 4-5 minutes.
  2. Remove and keep warm. Add half of the cod to skillet; gently stir-fry until fish flakes easily with a fork, 3-5 minutes. Remove and keep warm. Repeat with the remaining cod.
  3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook until heated through, about 1 minute. Serve over rice.

Nutrition Facts

1 serving: 419 calories, 9g fat (1g saturated fat), 43mg cholesterol, 507mg sodium, 54g carbohydrate (6g sugars, 4g fiber), 27g protein.

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