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Peanut Chicken Stir-Fry

(13)
  3 reviews
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  • 20 min prep time
  • 20 min total time
  • 13 ingredients
  • 4 servings

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
410
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
4g
20%
Cholesterol
70mg
23%
Sodium
1090mg
45%
Total Carbohydrate
24g
8%
Dietary Fiber
5g
20%
Sugars
11g
Protein
36g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
15%
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.
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