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Denise's Peanut Chicken

Denise's Peanut Chicken

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This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet


  1. Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
  2. In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
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Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky peanut butter instead. It gave it just right flavor, texture, and thickness. If it seems a little thin at first just cook until it thickens. The flavors in this dish really blend well. The cilantro and green onion really gives it the perfect unique taste, and it's not too pea-nutty. We served this over steamed brown rice along with some steamed broccoli. This one is a keeper! This was my review a couple years ago. Since then I have discovered that this is a lot better served over rice noodles. Also I add broccoli and bean sprouts. The broccoli flavor works really well in this dish. And I also add lime juice to the peanut butter.

Sarah W

This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use chopped peanuts. Instead, I took the advice of other reviewers and used about 3 TBS of chunky peanut butter. At first, the whole "concoction" looked a bit runny and I started to get worried. But let it simmer for about 10 minutes and you're good. I served this over white steamed rice and the best part is that the peanuty sauce will coat the rice and its mmm good. Boyfriend went back for thirds!!


This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.