Chicken With Peanuts Stir Fry


This Chicken With Peanuts Stir Fry recipe is seriously one of the best stir fry recipes I’ve made. And I’ve made a lot of stir fries. The chicken, vegetables, and peanuts are all seasoned with sweet, spicy, tangy sauces that make them absolutely delicious. If you’re looking for a delicious side dish, I’ve got just the recipe for you! It’s kind of like a stir fry but with chicken and peanuts!

Chicken and peanut stir-fry

  • 10m prep
  • 20m cook
  • 4 servings
Chicken and peanut stir-fry

Health Score*


386 calories per serve

Allergens: Recipe may contain gluten, wheat, tree nut, groundnut and alcohol.

More nutrition information >

  • 12 Ingredients
  • 5 Method Steps
  • 500g chicken thigh fillets, cut into 1cm cubes
  • 1 tbsp caster sugar
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp peanut oil
  • 1 green capsicum, chopped
  • 1 small onion, chopped
  • 227g canned sliced water chestnuts, drained
  • 2 tbsp Chinese rice wine (shaohsing)*
  • 1/2 cup (75g) peanuts, roasted
  • Steamed brown rice, to serve
  • 1/2 cup coriander leaves
  • Select all ingredients


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  • Step 1Toss chicken in sugar and 1 tablespoon each of hoisin and soy. Heat half the oil in a non-stick wok over high heat.
  • Step 2Drain half the chicken and stir-fry for 5 minutes or until cooked through.
  • Step 3Remove from pan with a slotted spoon.
  • Step 4Repeat with remaining oil and chicken.
  • Step 5Reduce heat to medium and add capsicum, onion and remaining hoisin and soy. Stir-fry for 5 minutes or until tender. Return chicken to wok, add water chestnuts and rice wine. Simmer until wine is reduced by half. Remove from heat and add peanuts. Serve on rice. Garnish with coriander.

Chicken-Peanut Stir-Fry

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings


Deselect All

1 cup basmati rice

3 teaspoons soy sauce

1 tablespoon plus 2 teaspoons cornstarch

1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

2 teaspoons packed light brown sugar

2 tablespoons peanut or vegetable oil

1 2-inch piece ginger, peeled and thinly sliced

1 bunch scallions (whites roughly chopped, greens thinly sliced)

1 jalapeno pepper (red or green), seeded and thinly sliced

1 small head Napa cabbage, cored and cut into 2-inch pieces

1/4 cup roasted salted peanutsAdd to Shopping List


  1. 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. 
  2. 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. 
  3. 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. 
  4.  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 
  5.  Photograph by Antonis Achilleos

Chicken Stir Fry with Peanuts

This under 30-minute stir fry is packed with flavor and crunch.

Chicken Stir Fry with Peanuts

30-Minute Chicken Stir Fry

This recipe—ready in less than half an hour—has so much flavor, it actually makes your eyes pop open a bit. And so few ingredients make it happen!

Chicken Stir Fry with Peanuts

I literally couldn’t stop thinking of that old phrase, “Pow! Right in the kisser!” which is a highly politically incorrect phrase that was uttered frequently by a character named Ralph Kramden in an ancient show—way, way before my time, people—show called The Honeymooners.

Ralph, who was the sort of sympathetic, sort of repulsive lead character, who has aspirations beyond his station in life, and frankly his intelligence. As he and his wife got on one another nerves (which happened Every Single Show) he would lob empty threats her way, culminates with him raising a chubby fist and yelling, “Pow! Right in the kisser!” after which the laughtrack would soar.

Chicken Stir Fry with Peanuts

It was clearly not actually going to happen, and even Ralph’s long suffering wife Alice knew no such thing was going to happen. But still, Ralph really should have kept his own kisser shut.

Ok, now that we did a little dive into the pop cultural origins of this intellectual phrase, we can move back to the Right in the Kisser flavors of this peanutty chicken stir fry.

Chicken Stir Fry with Peanuts

The chicken is coated with a just-the-right-level-of-intense mixture of garlic, scallions and hoisin sauce, and the nutty crunch from the peanuts is so fabulous. I forgot to top the stir fry with sliced scallions for the pic, but I think you should try not to make that same little mistake.

The chicken could be cut into smaller pieces, if you prefer; these are pretty big chunks. Just keep an eye on them, and shave a minute or two off of the cooking time. I think I will add some broccoli florets next time. Maybe.  Get the rice going before you start cooking the stir fry, so it’s all cooked and fluffy by the time your stir fry gets off the stove.

Chicken Stir Fry with Peanuts

Chicken Stir Fry with Peanuts

Chicken Stir Fry with Peanuts

This under 30-minute stir fry is packed with flavor and crunch.

Yield: 6 People


  • 1 ½ pounds boneless, skinless chicken breast , cut into 1 ½-inch cubes
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground pepper
  • ½ cup lightly salted peanuts
  • 2 tablespoons plus 1 teaspoon vegetable or canola oil divided
  • 6 scallions trimmed and chopped (white and green parts)
  • 4 garlic cloves minced
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons hoisin sauce
  • Hot cooked rice to serve
  • Sliced scallions for garnish optional


  • In a medium bowl toss together the chicken and the cornstarch until the chicken is well coated. Toss again with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Heat a large skillet, preferably nonstick, over medium-high heat. Add the peanuts and toast them in the pan, stirring them frequently, until the smell nice and nutty and are golden brown, 1 to 2 minutes. Transfer them to a small bowl.
  • Spray the same skillet with nonstick spray if you are not using a nonstick skillet. Heat 1 tablespoon of the oil in the skillet over high heat, and sauté half of the chicken until it is lightly browned all over, 3 to 4 minutes, but not cooked through. Transfer the chicken to a plate, and repeat with another tablespoon oil and the rest of the chicken. Transfer the chicken to the plate with the first batch of chicken.
  • Return the pan to medium high heat, add the remaining teaspoon of oil to the pan, and then add the scallions and garlic and saute for 2 minutes, until they start to become tender. Add the vinegar to the pan and stir to deglaze, scraping up any flavorful bits that have stuck to the bottom of the pan, until the vinegar has pretty much evaporated, just one minute. Return the chicken to the pan, add the hoisin sauce and stir to coat well and cook through, about 2 minutes. Stir in the toasted peanuts and serve over the hot rice.

Nutrition Information

Calories: 290.82kcal | Carbohydrates: 8.41g | Protein: 29.41g | Fat: 15.54g | Saturated Fat: 6.19g | Cholesterol: 71.68mg | Sodium: 239.93mg | Potassium: 569.18mg | Fiber: 1.66g | Sugar: 2.48g | Vitamin A: 119.64IU | Vitamin C: 2.88mg | Calcium: 32.66mg | Iron: 1.18mg

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