Loading Video...

Chicken-Peanut Stir-Fry

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  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