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4 servings, 1-3/4 cups each
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Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.
Spice up your menu with this easy-to-make low-calorie low-sodium meal. And as a bonus, it's a good source of vitamin C from the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Needs more spice I agree, maybe some five star seasoning and soy sauce. I added a few things browned onion and garlic, water chestnuts, bean sprouts, and 1 cup chicken broth. I substituted the peanuts with cashews. I would make this meal again!
I love this dish, been making it for years. I use any kind of bagged stir-fry veggies, add extra broccoli and any other veggie I have on hand, either canned or fresh pineaple works great. I do cook the chicken first, remove it to cook the veggies, then stir the chicken back in. I also coat the chicken in corn starch first to thicken up the sauce. Put in the pineapple last, stir in enough Sriracha to make my eyes water, and top with peanuts. Everyone loves it!
This was a good stir fry. After reading the comments I tweaked the recipe a bit. T used a touch of seseme oil and a lot more hot sauce. T stir fried the chicken first then added the veg. Lots of sauce, lots of flavor. Kraft recipies rarly disappoint.