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Peanut Chicken Stir-Fry

Progresso® chicken broth provides a simple addition to this colorful chicken stir-fry packed with veggies and peanuts – a flavorful dinner.

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  • prep time 20 min
  • total time 20 min
  • ingredients 13
  • servings 4
 

Ingredients

1
tablespoon oil
4
boneless skinless chicken breast halves, cut into 1-inch pieces
2
garlic cloves, minced
1
bag (1 lb) frozen broccoli, carrots and water chestnuts
1/2
cup Progresso® chicken broth (from 32-oz carton)
1/4
cup peanut butter
1
tablespoon brown sugar
3
tablespoons soy sauce
2
teaspoons cornstarch
3/4
teaspoon ginger
5
to 6 drops hot pepper sauce
3
cups purchased coleslaw blend
1/4
cup chopped peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink.
  • 2 Add broth, peanut butter, brown sugar, soy sauce, cornstarch, ginger and hot pepper sauce; cook 2 minutes or until mixture comes to a boil. Stir in coleslaw blend; cook and stir 2 minutes. Sprinkle with peanuts.
  • 1 Heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink.
  • 2 Add broth, peanut butter, brown sugar, soy sauce, cornstarch, ginger and hot pepper sauce; cook 2 minutes or until mixture comes to a boil. Stir in coleslaw blend; cook and stir 2 minutes. Sprinkle with peanuts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
410
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
4g,
4%
),
Cholesterol
70mg
70%;
Sodium
1090mg
1090%;
Total Carbohydrate
24g
24%
(Dietary Fiber
5g
5%
  Sugars
11g
11%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
35%;
Calcium
10%;
Iron
15%;
Exchanges:
1/2 Starch; 3 Vegetable; 4 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.