This peanut chicken stir-fry is packed with flavour! We show you how to make a super simple homemade stir-fry sauce using simple pantry staples with no nasty additives or preservatives in sight.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the stir-fry sauce (store in an airtight container in the fridge)
Ingredients
- ¼ cup tamari
- 3 Tbsp sweet chilli
- 2 Tbsp rice wine vinegar
- 2 Tbsp smooth peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp grated ginger
- 2 garlic cloves (crushed)
Method
- Add all the ingredients into a small bowl and whisk well to combine.
Roast ¼ cup of peanuts (allow to cool and store in an airtight container in the pantry)
Prepare the vegetables (store separately airtight containers in the fridge)
- Dice 1 red capsicum.
- Slice 1 carrot.
- Remove the ends of 250g green beans and slice them in half.
Tips
Tips
- When cooking a stir-fry we like to have everything ready to go in little bowls ready to add to the stir-fry when needed.
- We like to cook the meat separately to the vegetables to stop the pan/wok from becoming overloaded and stewing the meat.
- It’s super important to cook a stir-fry at a really high heat and make sure the pan/wok is really hot before adding your meat and vegetables.
- We like to use dried udon noodles as they are made with just wheat, water and salt. If you cannot find dried you can use 300g of precooked udon noodles or swap for thick rice noodles.
Shortcuts
Vegetables
- The wonderful thing about a stir-fries is they’re a great way to use up vege. Broccoli, cauliflower, cabbage and bok choy all work really well so feel free to use anything you’ve got on hand.
Protein
- For a vegetarian option swap out the chicken for tofu. Cook it the same way by browning it first.
Other
- If you like it spicy, add some fresh chilli or chilli flakes to the stir-fry sauce.
- For a lighter option swap out the udon noodles for some extra veggies, cabbage works really well.
- Swap out the udon noodles for rice noodles, egg noodles or rice.
- Swap out the peanut butter for tahini or almond butter.
Ingredients
- 500-600g chicken breast (thinly sliced)
- 1 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
- 1 red onion (diced)
- 1 red capsicum (diced)
- 1 carrot (sliced)
- 250g green beans, 1 bag (ends removed and sliced in half)
- 300g udon noodles (dried)
- ¼ cup roasted peanuts (roughly chopped)
- ½ cup coriander (finely chopped)
- Coconut oil
Stir-fry sauce
- ¼ cup tamari
- 3 Tbsp sweet chilli
- 2 Tbsp rice wine vinegar
- 2 Tbsp smooth peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
Method
- Start by preparing a large pot of boiling to cook the udon noodles, once boiled, cook the noodles as per packet instructions.
- Meanwhile prepare the sauce. Add all the ingredients into a small bowl and whisk well to combine; set aside.
- Add the sliced chicken to a bowl and add the garlic and ginger; toss well to coat.
- Heat a little coconut oil in large pan or wok over a high heat. Once hot add the chicken and cook for 2-3 minutes on each side until nicely browned and cooked through; remove from the pan and set aside.
- Add a little more coconut oil and then add the red onion and capsicum and carrot, cook for 5 minutes until they start to soften, add the green beans and cook for another few minutes.
- Add the chicken back into the pan/wok along with the udon noodles, chopped peanuts and the sauce. Stir-fry for a few minutes, tossing well to coat all the ingredients in the sauce.
- Serve into four bowls and garnish with fresh coriander.
Variations
Vegetables
- The wonderful thing about a stir-fries is they’re a great way to use up vege. Broccoli, cauliflower, cabbage and bok choy all work really well so feel free to use anything you’ve got on hand.
Protein
- For a vegetarian option swap out the chicken for tofu. Cook it the same way by browning it first.
Other
- If you like it spicy, add some fresh chilli or chilli flakes to the stir-fry sauce.
- For a lighter option swap out the udon noodles for some extra veggies, cabbage works really well.
- Swap out the udon noodles for rice noodles, egg noodles or rice.
- Swap out the peanut butter for tahini or almond butter.
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