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Simple Stir Fry with Orange and Peanut Sauce

From: Modified from Rocco DiSpirito

Cooking Time: 20 min

Serves: 4


1.) Heat a large cast-iron skillet over high heat.

2.) When the pan is hot, spray it with cooking spray. Add chicken and sprinkle with a pinch of salt and pepper. Cook until the chicken is gold-en-brown and almost done, about 3 minutes. Put the chicken on a plate and set aside.

3.) Spray the pan again with cooking oil and add bell pepper and frozen/fresh vegetables. Cook, stirring frequently, until the vegetables are thawed and cooked through, 7 to 8 minutes. (Put a lid on the pan to increase the cooking time.)

4.) Meanwhile, in a separate bowl, make the sauce. Stir together teriyaki sauce, peanut butter and orange juice. Mix with a fork until smooth and creamy.

5.) Add the sauce and cooked chicken back to the skillet. Bring to a simmer, adding a little wa-ter if necessary to thin the sauce. Stir in the basil and peanuts. Taste and season with more salt and pepper if desired.


  • 3-4 chicken breasts or ten-ders, cut into bite-size pieces

  • Nonstick cooking spray

  • Salt and pepper

  • 1 bell pepper, seeded and sliced thinly

  • 1-2 bags OR 4 cups frozen or fresh vegetables (whatever you have on hand), chopped into bite-size pieces or sliced, if needed

  • 2/3 cup teriyaki sauce

  • 2 tablespoons orange juice, freshly squeezed or from concentrate

  • 2 tablespoon peanut butter

  • 2 tbsp fresh or dried basil

  • 2 tbsp roasted unsalted peanuts chopped



Serve with rice, quinoa, barley or noodles. Add any vegetables you have, fresh or frozen!


297 calories, 10.9 g fat, 31 g protein, 17 g carbohydrate, 71 mg cholesterol, 3 g fiber, 915 mg sodium

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