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Skinny Stir-Fry with Peanut Sauce

ByNancy Fox on
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No noodles or rice are needed in this wonderfully tasty stir-fry! Instead, it’s loaded with good-for-you broccoli slaw, cabbage, plus chicken, and other veggies. This colorful dish is stir-fried in a fantastic, Asian peanut sauce! Each serving has 330 calories and 19 grams of fat. Most of the fat in this stir-fry comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats.
Skinny Stir-Fry with Peanut Sauce

Helpful Tips About this Recipe

Makes 5 large servings. Each serving, 1⅔ cups.

Food Facts
Do you know the difference between regular rice vinegar and seasoned rice vinegar? Both are popular in Asian-style cooking. While both may look very similar, seasoned rice vinegar is more flavorful and sweeter because of the addition of sugar, sometimes corn syrup, and salt or MSG. This also means that it contains more calories than regular rice vinegar, which contains zero calories. For this reason, I usually like to use rice vinegar.

Healthy Benefits
Most of the fat in this stir-fry comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.

Shopping Tips
To save prep time,  I used 1 bag of shredded cabbage and 1 bag of shredded carrots. In addition, I used ginger, in a jar.  It can be found in the produce section of the supermarket.

WW Freestyle SmartPoints 7-Blue
WW SmartPoints 8-Green
WW POINTS PLUS 8
 
SKINNY FACTS: Each serving, 1⅔ cup.
330 calories, 19g fat, 3g sat. fat, 18mg chol, 18g prot, 20g carbs, 8g fiber, 574mg sod, 6g sugar
FACTS: for FreeStyle SmartPoints
227 calories, 3g sat. fat, 1g sugar, 7g protein

 

Skinny Stir-Fry with Peanut Sauce

Skinny Stir-Fry with Peanut Sauce

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Asian
Servings 5
Calories 330 kcal

Ingredients
  

Ingredients for Peanut Sauce:

  • â…“ cup peanut butter, I like natural chunky, unsalted
  • ¼ cup reduced-sodium chicken broth, I like Swanson’s
  • ¼ cup rice vinegar
  • 1 tablespoon reduced-sodium soy sauce (for gluten-free, use Tamari)
  • ⅛  teaspoon red pepper flakes

Ingredients for Stir-fry:

  • 5 cups cabbage, shredded (~12 oz bag)
  • 5 cups broccoli slaw  (~12 oz bag)
  • 1½ cup snow peas (pea pods) chopped
  • 1 cup carrots, shredded
  • 1 cup scallions, chopped
  • 2 teaspoon vegetable or olive oil
  • Cooking spray
  • 1 tablespoon ginger, (from a jar) see shopping tips
  • 2 teaspoons garlic cloves, minced
  • ¼ cup rice vinegar
  • 2 tablespoons reduced-sodium soy sauce 
  • A little fresh ground black pepper
  • 1½ cups chicken, cooked and diced

Instructions
 

  • Add all dressing ingredients to a blender. Blend until smooth. Set aside.
  • In a large bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions.
  • Coat a large, nonstick pan with cooking spray. Add oil and heat over medium-high heat. Add ginger, garlic and cook for 30 seconds. Stir in broccoli/cabbage mixture, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and black pepper. Cook for about 5 minutes until soft-crisp.
  • Stir in chicken and peanut sauce. Mix well. Continue to stir-fry for a few minutes, until hot.

Nutrition

Serving: 1.66cupsCalories: 330kcalCarbohydrates: 20gProtein: 18gFat: 19gSaturated Fat: 3gCholesterol: 18mgSodium: 574mgFiber: 8gSugar: 6gBlue Smart Points: 7Green Smart Points: 8Plus Points: 8
Tried this recipe?Let me know how it was!

12 Comments

  1. Tried this recipe tonight, tasted good but thought it would have more peanut taste then it did. Also, seems the cabbage gave way a lot of water. This could be why there wasn’t as much peanut taste as I thought. Is there a way to take the water out if the cabbage before cooking it? Otherwise is a great filling dinner for sure!

  2. Thanks for your feedback Dave. I would suggest if you desire a stronger peanut flavor and not as much moisture from the cabbage, I’d use 2 tablespoons of broth in the peanut sauce instead of the 1/4 cup. This might end up being a win, win for you.
    Beat of luck!
    Nancy

  5. You forgot to mention the chicken has to be cooked before you add it to the recipe otherwise it is very hard to tell wether it is fjlly cooked or not. Especially if making a big batch of it.

  6. Sorry you missed it. It was included under the ingredients. 1½ cups chicken, cooked and diced.
    Hope you enjoy this!
    Mt best,
    Nancy

  7. Hey there. Can I try pb2. It’s the powdered peanut butter with very little calories?

    Thanks

    MK

  8. Although I’ve never tried pb2, I heard it’s great. If you try this recipe using it, I’d love to hear if you liked it Mary!
    My best,
    Nancy

  9. Any chance I could sub the bag of shredded carrots and bag of shredded cabbage for an extra bag of broccoli slaw?

  11. Hey Nancy,
    Most of my regular recipes now come from SkinnyKitchen so thank you so much for that. I made this one last night and it was incredible! I doubled the sauce and served over steamed rice noodles. So good. I thought maybe next time, I might add some dry roasted peanuts or cashews as a garnish but I’m sure that would change the points value. Great recipe. So easy. So tasty. And I’m eating it for leftover lunch today. Thanks!

  12. What a nice note Cheryl…Thanks so very much!!!
    And thanks for sharing your additions.
    My very best wishes,
    Nancy

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