Peanut lovers will appreciate this quick Peanut Chicken Broccoli Slaw Stir Fry. An easy weeknight dinner that also makes great leftovers for lunch. Leave out the chicken and make it vegetarian.

I had some left over broccoli slaw from a package that I sometimes mix with chopped broccoli florets for a nice slaw – and figured why not try it in a stir fry. I certainly couldn’t go wrong with a spicy peanut sauce when feeding my husband. So I bought a boneless chicken breast, rooted around in the fridge for a few other vegetables, decided on which noodles to use and started to put this stir fry together. The slaw, which contains broccoli, carrots and red cabbage, saved a lot of chopping. Just over 30 minutes later, I was serving a simple, healthy and yummy meal-in-a-bowl. I can’t decide if I liked the leftovers even better the next day – cold right out of the container I saved them in.

Variations

use any other meat or tofu – or just use vegetables.
use whatever vegetables you have on hand.
use any pasta or rice noodle.

Peanut Chicken Broccoli Slaw Stir Fry Recipe

Created by Cheryl on February 17, 2017

Peanut lovers will appreciate this quick Peanut Chicken Broccoli Slaw Stir Fry. An easy weeknight dinner that also makes great leftovers for lunch.

Prep Time: 20m
Cook Time: 15m
Total Time: 35m

Serves: 3
Category: main, under 30 minutes, vegetarian

Ingredients

185 grams fettuccini, linguine, spaghetti or rice noodles (about 1/2 of some boxes)
2 teaspoons oil
1 pound boneless skinless chicken breast, cut in bit size pieces
salt and pepper to taste
2 cups broccoli slaw (about 1/2 package)
1 head fresh broccoli florets, chopped (optional)
1 red pepper, chopped
1/4 cup green onion, chopped
2 cups fresh baby spinach or more (optional)
sesame seeds (optional)

Peanut Sauce

3 tablespoons peanut butter
2 tablespoons soy sauce - low sodium
1 tablespoon rice vinegar (or lemon)
1/4 cup warm water
1 tablespoon brown sugar
2 teaspoons sesame oil
1/2 teaspoon each, grated ginger and garlic
3/4 teaspoon sriracha

Instructions

MAKE THE NOODLES: Boil noodles in salted water as per package directions. Drain - reserving a cup of pasta water - and set aside.
MAKE THE PEANUT SAUCE: Place all peanut sauce ingredients in a small bowl and whisk until smoothly combined.
STIR FRY CHICKEN: Season chicken with salt and pepper. Heat oil in a pan (preferably non stick) to medium high. Stir fry chicken for 3-4 minutes until cooked through. Remove chicken to a plate and cover to keep warm.
STIR FRY VEGETABLES: Add a little more oil if needed and heat to medium high. Add onions, peppers, broccoli florets (if using) and broccoli slaw. Stir fry for 5 minutes until tender.
FINISH THE STIR FRY: Add cooked chicken, cooked noodles and peanut sauce to the vegetables. Add baby spinach if using. Stir to combine everything and cook for a couple of minutes until heated through and spinach wilts. Add a bit of pasta water at a time until you get the consistency you want (you will likely not need it all). Sprinkle on sesame seeds and serve.