Peanut Sesame Chicken with Mushrooms

Peanut Sesame Chicken with Mushrooms


"Delicious peanut sesame chicken dish, served over pearl rice (sushi rice)."

Ingredients 1 h {{adjustedServings}} servings 322 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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  1. In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
  3. In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
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Reviews 21

  1. 26 Ratings


We enjoyed this recipe but read the reviews first and made some changes. used 1/2 cup of cashews instead of peanuts for the milder taste. Added 1/2 cup of chicken broth for the sauce at the end which did provide enough an adequate amount. 1/4 tsp of crushed Red Peppers "kicked it up a notch" Next time I will saute green onions seperately and maybe add some Bok Choy and Snow Peas to add at the end. The green onions are almost non existent when cooking is done and I feel the green color would really add to the presentation and the flavors would be more defined.

RaisinKane aka Patti

I thought this recipe was very good. However, it does need a bit more "sauce". Next time I will add about 1/2 to 1 cup of chicken broth when adding the corn starch mixture. That should give something for the rice to soak up. I also topped this with crunch chinese noodles. That really gave it a nice crunch.


A very tasty stir fry that satisfied my tastebuds. I did scale the recipe to 3 servings (half) but used the full amount of vinegar and soy sauce. I mixed a heaping tablespoon of peanut butter in 1 cup of chicken broth and added to the simmering chicken for a mild peanut flavor throughout. Cooked angel hair pasta added to the chicken for a few minutes before serving really absorbed lots of good flavor.