Chicken-Peanut Stir-Fry. Really Anna? Two recipes in a row with the chopsticks? Yes. It kind of just worked out that way because I was searching through my family cookbook, looking for our favorites to share. Plus, I was really missing some of these dishes and thought it would be good to dust them off and make them again. I am so glad that I did.
I think some of the family forgot how much we liked this stir-fry. I found it in a really good article by a woman who was working hard to prepare and serve healthier meals for her family. It was in Family Circle magazine, I believe. She shared a lot of good ideas, like making a big salad at the beginning of the week to serve at meals. That might have been when I started to be a big fan of salads and trying to be creative with the ingredients–especially using lots of color.
This recipe calls for a bag of frozen stir-fry vegetables, particularly broccoli, red pepper, onions and mushrooms. I didn’t find that this week at the store, but I did find the store brand bag that had broccoli, red pepper, green beans, miniature corn, water chestnuts and onions, etc. That was a great selection, especially with the water chestnuts. Just love that crunch.
The peanuts added a nice crunch and flavor, as well. But don’t worry if you have to leave those out for anyone with food allergies. Also, I couldn’t find any seasoned stir-fry oil so I just used sesame oil. That might be a food allergy issue, also, as it is for my grandson. Work with what you’ve got; it’s a forgiving recipe.
I served my Chicken-Peanut Stir-Fry with white rice, but this is really good with cooked angel hair pasta–which I didn’t have enough of, so that is going on my next grocery list.
A salad would also be a nice side to this dish, and this Dill Ranch Dressing would be yummy!
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Chicken-Peanut Stir-Fry
Description
Stir-fry fans will love this easy, quick recipe with the added crunch and flavor of dry roasted peanuts.
Ingredients
- 1 tablespoon sesame oil
- 1/3 cup lightly salted dry roasted peanuts
- 16 ounces boneless skinless chicken breasts, cut in 1-inch chunks
- 1/3 cup bottled stir-fry sauce
- 2 tablespoons water
- 20-oz. bag deluxe frozen stir-fry vegetables
- Soy sauce, opt.
Instructions
- Heat sesame oil in a large non-stick skillet. Add the peanuts and stir-fry 30 seconds or until golden. Remove with a slotted spoon to a bowl. Nuts will continue to brown.
- Place the chicken chunks in the skillet and stir-fry 1 to 2 minutes until very lightly browned, but still slightly pink at center. Remove and add to bowl with peanuts.
- Pour 1/3 cup stir-fry sauce, water, and mixed vegetables in the skillet. Stir over high heat until veggies are hot, about 3-4 minutes. Add chicken and nuts and stir 1 minute or until chicken is done.
- Serve with soy sauce.
