Thai Peanut Chicken
PREP 10 MIN•COOK 15 MIN
Easy, quick and packed with protein – you'll be making Angie's Thai Peanut Chicken on repeat! Flex this recipe with any veggies you have in the fridge, or make it faster by subbing in a pre-cut fresh or frozen veggie stir-fry mix. Want it plant-based? Sub in tofu or tempeh instead of chicken. This recipe has been adapted from Angie's book Fuel Your Body: How to Cook and Eat for Peak Performance.
DF
EF
GF
Number of servings
2
250g skinless chicken breast cut into bite size pieces
1 tsp sesame oil
salt & pepper, to taste
1 scallion white & green finely sliced separately
200g broccoli cut into small florets
1 carrot (medium) shredded or shaved into ribbons
100g snow peas trimmed & sliced
50g dried flat rice noodles cooked to packet instructions
1 tsp black sesame seeds or white
Peanut Sauce
1 1⁄2 tbs smooth natural peanut butter (or other nut butter)
1 tbs soy sauce (or tamari if gluten free)
2 tsp rice wine vinegar
1 1⁄2 tsp sriracha sauce (chilli garlic sauce)
1 1⁄2 tbs water hot (or more as needed)
To make the sauce: Whisk together peanut butter, soy, vinegar, sriracha and water in a small bowl, adding more water if required and set aside
Heat a large non-stick skillet over medium-high heat.
Toss chicken, oil and salt and pepper in a bowl until well coated. Add chicken to the hot skillet and cook until no longer pink, 3-4 minutes on each side.
Add white parts of the scallion and cook for a few more minutes.
Add vegetables and continue to cook, tossing for 3-5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Reduce the heat to low and slowly pour in the peanut sauce, tossing to coat. Adjust seasoning.
Divide noodles between bowls, top with chicken and vegetables and scatter over remaining scallion and sesame seeds to serve.
Energy (kJ)
1762 kJ / 421 cals
Protein
40.6 g
Fat
14.5 g
Sat. Fat
2.6 g
Carbs
27.6 g
Sugar
5.2 g
Fiber
8.4 g
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