Photo of Asian chicken & vegetable stir-fry with peanuts by WW

Asian chicken & vegetable stir-fry with peanuts

Points® value
Total Time
22 min
15 min
7 min
Save time and swap in packaged rainbow slaw mix for the shredded cabbage and carrots. Serve over cooked brown or white rice.


Sesame oil

2 tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), cubed

Uncooked baby broccoli

1 bunch(es), chopped into bite-size pieces

Kecap manis (sweet soy sauce)

2 tbsp(s)

Chili sauce

2 tsp(s)

Fish sauce

1 tsp(s)

Shredded red cabbage

2 cup(s)

Green cabbage

2 cup(s), shredded

Shredded carrots

2 cup(s)

Roasted salted shelled peanuts

¼ cup(s), roughly chopped


  1. Heat the oil in a wok or large skillet over high heat. Sauté the chicken for 2 minutes until it is golden. Add the broccolini and sauté for 1 minute.
  2. Add the sweet soy sauce, chili sauce, and fish sauce to the pan, and sauté for 1 minute. Add the cabbages and carrots, and sauté until the vegetables are tender, 1 to 2 minutes. Serve sprinkled with peanuts.
  3. Serving size: 1/4 cup of stir-fry