Chicken Peanut Stir Fry

Chicken Peanut Stir Fry


  • 1 cup basmati rice
  • 3 tsp soy sauce
  • 1 Tbsp plus 2 tsp corn starch
  • 1 Tbsp plus 1 tsp rice vinegar (not seasoned)
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tsp packed brown sugar
  • 2 Tbsp Acala Farms Pure Cottonseed Oil
  • 1/2-inch piece ginger, peeled & thinly sliced
  • 1 bunch scallions whites roughly chopped, greens thinly sliced
  • 1 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil
  • 1 small head NAPA cabbage, cored & cut into 2-inch pieces
  • 1/4 cup roasted salted peanuts 


  1. Cook the rice as directed.
  2. Meanwhile, whisk 2 tsp soy sauce and 1 Tbsp each of cornstarch and rice vinegar in a bowl; add chicken and toss to coat.
  3. Whisk the brown sugar, 1/3 cup water and the remaining 2 tsp cornstarch and 1 tsp each soy sauce and rice vinegar in a small bowl.
  4. Heat 1 tsp Pure Acala Farms Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes.
  5. Remove with slotted spoon and place in a bowl.
  6. Wipe out the skillet, return to high heat add 1 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil.
  7. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds.
  8. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes.
  9. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through 1-2 minutes.
  10. Stir in the scallion greens and peanuts. Serve with rice.

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