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Contest-Winning Peanut Chicken Stir-Fry

Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from the crushed red pepper. Try adding frozen stir-fry veggies to this satisfying dish, if you like. —Lisa Erickson, Ripon, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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 reserved 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
1-1/3 cups: 384 calories, 13g fat (2g saturated fat), 42mg cholesterol, 575mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

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  • Adele
    Jul 20, 2020

    I would be inclined to use natural peanut butter instead of the commercial variety. Commercial peanut butter has icing (confectioner's) sugar in it. Natural peanut butter is a bit less sweet. I would also respectfully suggest that if you don't follow the recipe as written, you have no grounds to complain about it.

  • Laura
    Jun 1, 2020

    Loved this. I doubled the carrots and skipped broccoli. Used sesame oil instead of canola for more flavor. Added 1 teaspoon of fresh ginger and 1 tablespoon of fresh cilantro. Served with brown rice since I had no rice noodles at home. Will try lime juice instead of lemon next time.

  • Alanna
    Apr 21, 2020

    It's a great starting point, but I found this recipe to be overwhelmingly sweet, even after adding slightly less brown sugar. To combat the sugariness, I added about 1 1/2 tablespoons of lowfat plain yogurt, and about a teaspoon or two of both sesame oil and chili sauce. I also sprinkled in some extra red pepper for a bit more heat. A touch of lime would also be nice. After these adjustments, the sauce was delicious!

  • Chad
    Jan 17, 2020

    I'm about to make a version of this and scrolled recipes to see the variety and noticed your home town. Making this dish in Ripon!

  • Gabi
    Dec 24, 2019


  • Amanda
    Jun 14, 2018

    No comment left

  • Michele
    May 2, 2018

    This dish was easy but I modified it quite a bit. Used precooked chicken, used frozen broccoli and carrots, added bamboo and water chestnuts. I made a double batch of sauce but I think it could use less peanut butter. Topped it off with Thai Chili sauce to counter some of the peanut butter. Also added some chopped unsalted peanuts for texture. It was tasty and I will try it again.

    Oct 1, 2017

    I made this & served it over linguine seasoned with 1/4tsp nutmeg, 1/8tsp allspice, 6-8 shakes of soy sauce & 2Tbs butter. Everyone loved it!

  • Heidi
    Apr 29, 2017

    No comment left

  • Clduff
    Apr 13, 2017

    This was delicious! It didn't taste to much like peanut butter at all. I even got it by two family members that don't like peanut butter! Next time I am adding different kinds of veges and serving it with fried rice. Very good and easy to make!