Asian Chicken with Peanuts15 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“Stir-fried chicken and vegetables are coated with a mixture of Swanson® Chicken Stock, ginger, soy sauce and sesame oil, topped with crunchy peanuts and served over hot rice.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
- Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
Amount Per Serving (4 total)
- 561 cal
- 19.9 g
- 59.1 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"This is AWESOME. I made it for a dinner party with family and there was none left! I will be making this again :) The only thing changed was I didn't add peppers, but that was because I forgot to buy..." See more enough!"
"This is one easy and quick after work dinner that the whole family enjoyed. I used the grilled & ready chicken breast strips (no need to cook in oil). Used reduced sodium soy sauce. My daughter ate..." See more the red pepper so I threw in some sliced carrots. Any veggies will do. It was lacking a little in flavor until I shook in some powdered chicken bouillon granules. Topped with nuts and green onion. My hubby doesn't like nuts in his food and my daughter likes extra in hers (no problem). Served over brown rice. You can even buy the veggies already pre-cut to cut prep time. A keeper for sure!"
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