Nutty Chicken Stir-Fry

posted by 3 years ago


1-pound boneless skinless chicken breasts, cut into bite sized pieces

1 Tbs. canola oil

1 (16 oz.) package frozen stir-fry vegetable blend

6 garlic cloves, minced

2 Tbs. brown sugar

4 tsp. cornstarch

¾ tsp. ground ginger

½ cup gluten free chicken broth

1/3 cup gluten free soy sauce

¼ cup chunky peanut butter

5 to 6 drops hot pepper sauce

3 cups shredded cabbage

¾ cup salted peanuts, chopped

Success®-Boil-in-Bag White Rice, cooked


In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve over hot rice. (Yield: 5 servings.)

tags:  nutty chicken stir-fry, chicken, stir-fry, rice, riviana
Learn More

Subscribe For Newsletter

Frequently Asked Questions