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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 647.7
  • Total Fat: 38.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 140.6 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 16.1 g
  • Protein: 50.4 g

View full nutritional breakdown of Bev's Peanut Chicken Stir-fry calories by ingredient
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Bev's Peanut Chicken Stir-fry

Submitted by: SASSISPRING

Introduction

Simple stir-fry where you do all the prep while the chicken is cooking in the wok. One dish, easy clean-up. Play with the veggies, add as much or as little as you like. Add rice or Chinese noodles, if you like to have a bit of variety. Simple stir-fry where you do all the prep while the chicken is cooking in the wok. One dish, easy clean-up. Play with the veggies, add as much or as little as you like. Add rice or Chinese noodles, if you like to have a bit of variety.
Number of Servings: 2

Ingredients

    1 package chicken breasts or thighs

    Broccoli
    Califlower
    Onion (one white, several green)
    Celery
    Mushrooms
    2 Fresh Lemons
    Roasted unsalted peanuts (shelled and split)

    Victorian Epicure 5-Spice
    VE Anise
    VE Vegetable Spice
    VE BBQ Spice (not sauce)

    VE Red Pepper Jelly *optional*
    (this isn't included in the calorie count)

    Any spice brand can work, I prefer Epicure Selections.

Directions

Cut chicken into bite size pieces - remove all skin. Using a wok, stir-fry over medium/high heat and keep covered.

Cut vegetables into bite size pieces. Place vegetables into bowl. Add enough peanuts to suit your taste. Sprinkle Vegetable Spice over the vegetables and peanuts. Mix together, set aside.

Take one lemon and squeeze the juice over the chicken. Take the other lemon and squeeze the juice over the vegetables (in the bowl). If preferred, add more lemon to chicken and vegetables. Keep lid off the meat.

Sprinkle Chinese 5-Spice and BBQ spice (not sauce!) over the chicken. Add a clove or two of Anise. Mix, turn chicken frequently to prevent burning.

When chicken is no longer pink, turn down heat to medium and add the vegetables. Stir, sprinkle more Chinese Five Spice to taste.

I prefer my vegetables a bit crunchy when I stir-fry and if you do also, this takes around 5-7 min. It's healthier to simply "steam" the vegetables, then cook until soft.

Just prior to removing from the heat, add a couple teaspoons of Red Pepper Jelly. Allow heat to melt the jelly, around 30 seconds and then mix. Remove from heat and enjoy. If you like, you can put it over Chinese noodles or rice.

Left-overs:
Romaine lettuce, tear up the leaves in a salad bowl and mix up the left-over chicken cold with lettuce. I recommend a vingerette lightly over the salad, its too calorie-laden if you use a cream dressing.


Number of Servings: 2

Recipe submitted by SparkPeople user SASSI_SPRING.






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