Peanut Hoisin Chicken Stir-Fry
Sprinkle this creamy stir-fry with chopped peanuts or toasted sliced almonds along with a spoonful of summery green onion slivers. Serve over fragrant steamed jasmine rice or toss with tender cooked Chinese noodles.
SAUCE
3/4 cup low-sodium chicken broth
1/4 cup peanut or almond butter
3 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh gingerroot
CHICKEN and VEGETABLES
1 tablespoon vegetable oil, divided
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Portions, cut into 1-inch pieces
1 small onion, cut into thin wedges
3 cloves garlic, finely chopped (1-1/2 teaspoons)
1/3 cup thinly sliced green onions
Lemon wedges, if desired
Mix all sauce ingredients in a small bowl until well blended. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add chicken, onion, and garlic; stir-fry 6 to 8 minutes or until chicken is no longer pink and vegetables are tender.
Stir sauce mixture; pour into pan. Bring to a boil; cook and stir until thickened. Serve chicken and sauce sprinkled with green onion and a squeeze of lemon.
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories320
-
Calories from Fat44%
-
Total Fat17g
-
Saturated Fat2g
-
Total Carbohydrate13g
-
Protein31g
-
Sugars5g
-
Cholesterol71mg
-
Dietary Fiber3g
-
Sodium310mg
-
- DAILY VALUE
-
Vitamin A2%
-
Vitamin C6%
-
Calcium9%
-
Iron10%
-
- DIETARY EXCHANGES
-
Starch/Bread1
-
Fat1
-
Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-