Angie Asche

Thai Peanut Chicken

Angie Asche
PREP 15 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
Ingredients

250g skinless chicken breast cut into bite size pieces

1 tsp sesame oil

salt & pepper, to taste

1 spring onion white & green finely sliced separately

200g broccoli cut into small florets

1 carrot (medium) shredded or shaved into ribbons

100g mangetout 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)

Methodbased on 2 servings
1

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.

2

Heat a large non-stick frypan over medium-high heat. 

3

Toss chicken, oil and salt and pepper in a bowl until well coated. Add chicken to the hot pan and cook until no longer pink, 3-4 minutes on each side. 

4

Add white parts of the onion and cook for a few more minutes.

5

Add vegetables and continue to cook, tossing for 3-5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

6

Reduce the heat to low and slowly pour in the peanut sauce, tossing to coat. Adjust seasoning.

7

Divide noodles between bowls, top with chicken and vegetables and scatter over remaining onion and sesame seeds to serve.

Nutritional Informationper serving

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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