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Spicy Chicken Stir-Fry with Peanuts

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On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile -- it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.

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Reviews

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How would you rate this recipe?
65
  • culinarykitten
    12 JAN, 2016
    yep - this one is a true keeper - a terrific base recipe that may be switched up a bit with the addition fresh ginger or possibly strips of red pepper or cashews instead of peanuts. another thing i like to do is to top the entire business with fresh, crispy bean sprouts afterwards and serve with a few lime wedges and a bit of chili paste on the side. the more contrast in color and texture the better is what i always say - it makes eating healthy feel like a joyful indulgence. :)
    Reply
  • MS10466824
    9 JUN, 2015
    I also doubled the basil as well as the lime juice and jalapeƱo. Made for a great and quick meal!
    Reply
  • herkitchen
    10 MAR, 2013
    I thought this recipe was delicious. The basil is essential. I doubled it, but I put in 1 serrano pepper. Next time I will put in 2 peppers. Other than that, I thought it was perfect. I threatened my husband if he dared to pour on soy sauce!
    Reply
  • Mohenry
    31 OCT, 2011
    This recipe sounded good, but was not a winner. I kind of knew it as I was cooking, and started thinking about things to add. I added sesame oil, a little chopped pineapple, a little grated ginger. Still not great. If I tried it again, I would put in stock instead of water, more ginger, and some soy sauce.
    Reply

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