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Spicy Peanut Chicken

Spicy Peanut Chicken

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Betty Crocker(R)

Fresh ginger root will last up to two months if covered with dry sherry and stored in a tightly covered jar in the refrigerator.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
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Reviews

GINA99
1
9/26/2003

This was a good recipe but I found myself having to add more of every spice. It didn't have enough flavor at first. I basically doubled the sauce and it came out flavorful. I served it with snow peas over rice.

PRINCESS_J
1
8/29/2002

Wonderful dish...I added 1/2 cup fresh sliced mushrooms and left out the peanuts.

JLD114
1
8/29/2002

This was very good & very quick & easy. I have used the sauce from this recipe with several other stir fry meals. Nice and spicy!