SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
QUICK PEANUT CHICKEN STIR FRY
It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 15g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1021mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.
QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)
VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.
Provided by Nagi
Categories Dinner
Time 17m
Number Of Ingredients 16
Steps:
- Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
- Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
- Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
- Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
- Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
- Add peanuts and shallots, stir.
- Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : Calories 363 kcal, ServingSize 1 serving
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 soy 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 : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH THAI PEANUT STIR FRY SAUCE
This easy, healthy Chicken with Thai Peanut Stir Fry Sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
- In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
- Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
- Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
- Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6) without rice or quinoa, Calories 548 kcal, Carbohydrate 42 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 36 mg, Fiber 10 g, Sugar 15 g, UnsaturatedFat 25 g
PEANUT CHICKEN STIR FRY
Peanut chicken lovers will appreciate this quick Peanut Chicken Broccoli Slaw Stir Fry. An easy weeknight dinner that also makes great leftovers for lunch.
Provided by Cheryl
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- MAKE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
- MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
- STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
- STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
- FINISH STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.
Nutrition Facts : Calories 682 kcal, Carbohydrate 73 g, Protein 54 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 149 mg, Sodium 1140 mg, Fiber 10 g, Sugar 12 g, UnsaturatedFat 15 g, ServingSize 1 serving
THAI PEANUT CHICKEN STIR FRY
Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.
Provided by Yumna Jawad
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 493 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE
Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
- FYI: At this point the thick peanut sauce makes a great dipping sauce!
- Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
- Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
- Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
- Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
CHICKEN-PEANUT STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
- Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
- Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
- Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
- Photograph by Antonis Achilleos
More about "peanut chicken stir fry food"
PEANUT-CHICKEN STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
2.5/5 (122)Category EntreeCuisine ChineseTotal Time 10 mins
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
- Reduce heat to medium. Stir in 3/4 cup of the water, stir-fry seasoning mix and peanut butter until smooth. Stir in vegetables and bell pepper and onion stir-fry; cook and stir until thoroughly heated.
PEANUT CHICKEN STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AsianTotal Time 20 minsCategory DinnerCalories 338 per serving
- Heat a skillet over medium high heat with the sesame oil. Add the veggies and cook until tender crisp, about 5-7 minutes. If veggies begin to burn at all, add a few tablespoons of water. Remove and set aside.
- Meanwhile make the peanut sauce by combining the soy sauce, peanut butter, water, honey, cornstarch, lime juice, ginger, and curry powder.
- Add the veggies back to the pan with the peanut sauce. Stir together and heat until everything is warmed through.
BETTER THAN TAKEOUT KUNG PAO CHICKEN · I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (9)Total Time 20 minsCategory MainCalories 350 per serving
- Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.
- In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.
- Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.
- Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.
EASY PEANUT CHICKEN STIR FRY — LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (32)Total Time 30 minsCuisine AsianCalories 313 per serving
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, garlic, pepper flakes and ginger; set aside.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon sesame oil until no longer pink. Remove to a plate and keep warm.
- Stir-fry red pepper, onion and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Add sauce and cooked chicken to skillet. Add noodles to skillet and toss to coat evenly with sauce. Garnish with green onions, chopped cilantro and peanuts, if desired.
PEANUT CHICKEN STIR-FRY - METRO
From metro.ca
Servings 4Total Time 22 mins
PEANUT CHICKEN STIR-FRY - EAT GOOD 4 LIFE
From eatgood4life.com
Reviews 10Estimated Reading Time 3 minsServings 4Total Time 20 mins
PEANUT CHICKEN STIR-FRY | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
PEANUT-CHICKEN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 45 minsServings 4Calories 310 per serving
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
PEANUT SATAY CHICKEN STIR FRY RECIPE - GLUTEN AND DAIRY-FREE
From kibitzspot.com
5/5 (7)Total Time 45 minsCategory Asian Style RecipesCalories 571 per serving
- In a bowl, mix together the peanut butter, sweet Thai chili sauce, and soy sauce. Add a small amount of hot water to make the mixing easier. If making this dish gluten-free, ensure that all of these ingredients are GF.
- Pre-heat a large pan over medium/high heat. Add the rice bran oil to the hot pan. Then, add the cubed chicken and diced ginger. Seal the chicken - this should take about 5 minutes. Stir regularly.
- Add the carrot and cook 5-10 minutes until the carrots are soft, stirring regularly. (Carrot is harder than other vegetables and will take longer to soften.)
- Add the remaining vegetables, then immediately pour the sesame oil over the top, and cover. Lower the temperature to medium heat and cook for 10 minutes.
CHICKEN-PEANUT STIR-FRY RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Chicken Pasta RecipesCalories 369 per serving
- Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
- Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chile bean sauce; whisk together well until smooth. Set aside.
- In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
- Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.
PEANUT CHICKEN WITH VEGGIES AND RICE - WELL PLATED BY ERIN
From wellplated.com
5/5 (13)Total Time 25 minsCategory Main CourseCalories 507 per serving
- In a small saucepan over medium heat, whisk together the sauce ingredients: peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, 5 tablespoons water, and red pepper flakes. Heat and stir until the sauce is smooth and thickens a little. If the sauce is a thicker than you’d like, add a bit more water. Add the chicken, and toss to coat it with the sauce and warm it through. Turn off the heat and cover the saucepan to keep the chicken warm.
- Meanwhile, heat the olive oil in a large nonstick skillet or wok over medium high. Add the broccoli, bell pepper, carrots, and white and light green parts of the green onions. Cook the vegetables until crisp tender, about 6 to 8 minutes. Add the edamame, garlic, ginger, soy sauce, and the green parts of the green onions. Stir to coat and cook 1 additional minute.
- To serve, spoon the rice into individual serving bowls. Top with the veggies, peanut chicken, and any other desired toppings. Enjoy hot.
THAI PEANUT CHICKEN NOODLES RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (2)Total Time 35 minsCategory Main CourseCalories 634 per serving
PEANUT CHICKEN STIR FRY - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
Servings 4Total Time 30 minsCategory 30 Minute MealsCalories 572 per serving
- Add the chicken, season with salt and pepper and cook, stirring occasionally for 4-5 minutes or until there is no pink remaining.
- Meanwhile, whisk together the peanut butter, sesame oil, lime juice, soy sauce, honey, garlic, ginger and red pepper flakes until well combined. Set aside.
- Once the chicken is cooked through, add the red pepper, carrots and snap peas to the pan and cook, stirring, for 3-4 minutes, or until the veggies are starting to soften.
QUICK CHICKEN AND PEANUT KETO STIR FRY - READY IN 15 MINUTES!
From ieatketo.com
4.5/5 (41)Total Time 15 minsCategory DinnerCalories 532 per serving
- Add the garlic, peanuts, ginger and remaining liquid ingredients and saute for a further 2-3 minutes
THAI PEANUT CHICKEN STIR-FRY SALAD - RECIPES | PAMPERED ...
From pamperedchef.ca
- Arrange lettuce on serving platter; top with carrots and set aside.On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife.
PEANUT CHICKEN STIR FRY - TASTE AND TELL
From tasteandtellblog.com
Reviews 4Estimated Reading Time 3 minsServings 4Total Time 25 mins
PEANUT CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 4Total Time 30 minsCategory DinnerCalories 322 per serving
THAI CHICKEN PEANUT STIR-FRY - SIDECHEF
From sidechef.com
4/5 (4)Total Time 10 minsCuisine Thai, Southeast Asian, AsianCalories 138 per serving
PEANUT CHICKEN STIR-FRY | METRO
From www1-ppr.metro.ca
Servings 4Total Time 22 mins
CHICKEN STIR-FRY WITH PEANUT MISO SAUCE | CHICKEN.CA
From chicken.ca
Servings 1Calories 610 per serving
PEANUT CHICKEN STIR-FRY NOODLES RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
CABBAGE AND PEANUT BUTTER CHICKEN STIR-FRY | CHICKEN.CA
From chicken.ca
Servings 4Calories 360 per serving
SESAME-PEANUT CHICKEN STIR-FRY | CODEXONE
From codexone.org
5/5 (2)Total Time 30 minsEstimated Reading Time 50 secs
PEANUT CHICKEN STIR FRY FROZEN BOWL | OFFICIAL LEAN CUISINE®
From goodnes.com
Brand Lean CuisineCholesterol 20mg 7%Calories 400Saturated Fat 2g 10%
CONTEST-WINNING PEANUT CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine Asia, ThaiCategory DinnerServings 6Total Time 30 mins
SPICY CHICKEN PEANUT UDON STIR FRY | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4.3/5 (6)Total Time 45 minsCategory DinnerCalories 333 per serving
PEANUT CHICKEN STIR FRY – EASY AND YUMMY RECIPES
From easyandyummyrecipes.com
PEANUT CHICKEN STIR FRY RECIPES
From tfrecipes.com
STIR-FRY CHICKEN AND GREEN BEANS IN MISO PEANUT SAUCE ...
From hikarimiso.com
PEANUT CHICKEN STIR-FRY | METRO
From api.metro.ca
PEANUT BUTTER FRIED CHICKEN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PEANUT CHICKEN STIR-FRY - GLUTEN-FREE GODDESS RECIPES
From glutenfreegoddessrecipes.com
PEANUT CHICKEN AND CAULIFLOWER CURRY STIR-FRY FOR TWO ...
From canadianliving.com
PEANUT CHICKEN STIR FRY - ENERGIE CARDIO
From energiecardio.com
CHICKEN AND VEGETABLE STIR-FRY WITH GINGER PEANUT SAUCE
From readersdigest.ca
PEANUT CHICKEN STIR FRY — SOMERSTEMS.
From somerstems.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love