I do love a Stir-Fry. It’s a quick and simple midweek meal that you can make easily after a long day (or short day) of work but you don’t have to skimp on the flavour. Naturally, like most things, I love to make my stir-fry with a peanut sauce, and this one is as tasty as it is simple and it goes brilliantly with the chicken.
Despite this being a stir-fry, the chicken is actually the only thing we won’t be frying. In order to keep the chicken as tender and succulent as possible, we’ll be gently poaching the chicken and then shredding it up and adding it after we’ve fried the vegetables and noodles. While you can fry the chicken if you want to, this allows you to concentrate on making your sauce and cooking your vegetables while the chicken gently simmers away and stops you from overcooking the chicken and making it dry and chewy.
Peanut Chicken Stir-FryPrint Recipe
- 2 x Chicken Breasts
- 1 x Carrot
- 150g Sugar Snap Peas
- 4 x Spring Onions
- 1 x Red Pepper
- 2 x Red Chillies
- 3 tbsp Crunchy Peanut Butter
- 1½ tbsp Soy Sauce
- 250ml Coconut Cream (or Milk)
- 2 x Cloves Garlic
- 25g Fresh Ginger
- Juice of 1 Lime
- 1 x Chicken Stock Cube
- 275g Egg Noodles
- 1 tbsp Sesame Oil
Bring a saucepan of water to the boil, add in the stock cube and stir until it's dissolved, and add in the chicken breasts to the water and leave to cook on a very gentle simmer for 15 minutes.
Grate the carrot into thin ribbons, de-seed and chop the red pepper into thin sticks, then chop the spring onion and chillies into fairly fine strips. Place them to one side with the sugar snap peas.
Peel and very finely chop the ginger, crush the cloves of garlic and add to a bowl. Add in the peanut butter, soy sauce, coconut cream, and the juice of a lime and then stir together until fully combined and place to one side.
With 5 minutes left on the chicken's cooking time, place a wok on a very high heat on the hob and let it heat up until the pan is very hot.
Add the sesame oil to the pan, and then add in your vegetables and cook for 3 minutes while stirring them the whole time.
Add the egg noodles into the pan with the vegetables and cook for another minute.
Finally, add in your sauce and stir it into your vegetables and noodles and cook for one final minute.
Serve up the vegetables and noodles, and then remove the chicken breasts from the poaching liquid. Tear the chicken breasts into strips using two forks, and add onto (or into) your stir-fry.