Chicken-Peanut Stir-Fry

Total Time:
25 min
15 min
10 min

4 servings

  • 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 peanuts
  • 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.

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Weeknight Summer Dinners