Peanut-Chicken Stir-fry

Gluten Free
Dairy Free
Health score
33%
Peanut-Chicken Stir-fry
45 min.
4
618kcal

Suggestions


Welcome to a culinary experience that beautifully marries the heartiness of chicken with the rich, nutty flavors of peanut butter! Our Peanut-Chicken Stir-fry is a delightful dish that not only satisfies your taste buds but also falls under the gluten-free and dairy-free categories. Perfectly crafted for a wholesome lunch or dinner, this vibrant dish serves four and comes together in just 45 minutes.

Imagine tender, cubed chicken breasts sautéed to perfection, complemented by the crunch of fresh sugar snap peas and the sweetness of red bell peppers. The magic happens with a velvety sauce made from creamy peanut butter, light brown sugar, and a touch of lime juice, all beautifully balanced and finished with a sprinkle of roasted peanuts for that extra crunch. Whether you're a busy professional seeking a quick meal or a cooking enthusiast looking to impress at your next dinner gathering, this dish is sure to steal the spotlight!

Paired with fluffy jasmine rice, this Peanut-Chicken Stir-fry is not only a feast for the senses but also a nutritional powerhouse, featuring a delicious blend of protein, healthy fats, and wholesome carbohydrates. So gather your ingredients and let the aromas fill your kitchen as you embark on this delightful culinary journey!

Ingredients

  •  skinned and boned chicken breasts cubed
  • 0.5 teaspoon cornstarch 
  • tablespoons creamy peanut butter 
  • teaspoon sesame oil dark
  • servings garnish: dry-roasted peanuts chopped
  • cup chicken broth fat-free reduced-sodium
  • teaspoon ginger fresh grated
  • cup jasmine rice uncooked
  • tablespoon brown sugar light
  • tablespoons juice of lime 
  •  bell pepper red cut into thin strips
  • 0.8 teaspoon salt divided
  • tablespoon lite soy sauce 
  • 1.5 cups sugar snap peas fresh trimmed
  • tablespoons chili sauce sweet
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • whisk
  • wok

Directions

  1. Cook rice according to package directions.
  2. Sprinkle chicken with 1/2 tsp. salt.
  3. Whisk together chicken broth and next 7 ingredients. Set aside.
  4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
  5. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
  6. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened.
  7. Serve over rice; garnish, if desired.
  8. Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.

Nutrition Facts

Calories618kcal
Protein25.31%
Fat38.37%
Carbs36.32%

Properties

Glycemic Index
34.3
Glycemic Load
22.87
Inflammation Score
-9
Nutrition Score
30.798695481342%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
0.18mg
Kaempferol
0.01mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:618.27kcal
30.91%
Fat:26.76g
41.16%
Saturated Fat:4.49g
28.08%
Carbohydrates:56.99g
19%
Net Carbohydrates:51.62g
18.77%
Sugar:10.88g
12.09%
Cholesterol:72.32mg
24.11%
Sodium:1305.85mg
56.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.71g
79.41%
Vitamin B3:19.09mg
95.47%
Vitamin C:63.76mg
77.29%
Manganese:1.5mg
75.06%
Selenium:47.35µg
67.64%
Vitamin B6:1.2mg
60.09%
Phosphorus:474.39mg
47.44%
Vitamin B5:3.05mg
30.51%
Magnesium:120.72mg
30.18%
Vitamin A:1368.59IU
27.37%
Potassium:926.98mg
26.49%
Fiber:5.36g
21.46%
Folate:84.23µg
21.06%
Copper:0.42mg
21.01%
Vitamin B1:0.29mg
19.38%
Vitamin K:17.38µg
16.55%
Iron:2.73mg
15.14%
Vitamin B2:0.25mg
14.78%
Zinc:2.18mg
14.51%
Vitamin E:1.92mg
12.78%
Calcium:77.47mg
7.75%
Vitamin B12:0.34µg
5.66%
Source:My Recipes