A stir fry is one of those meals that’s packed with nutrients and vegetables. It’s a well-balanced meal complete with lean protein, vegetables, and complete carbs from brown rice. This stir-fry is peanuty and delicious. The sesame seed oil adds an additional element of flavour.
This stir-fry can be easily customised to your preferences. Add your favourite veggies or swop chicken breast for steak or pork.
This meal is naturally gluten free and dairy free. If you are looking for a vegetarian or vegan option, replace the meat with additional veggies and swop chicken stock for vegetable stock.
Peanut Chicken Stir-Fry
- 1 teaspoon sesame oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 teaspoons ginger, grated
- 1 boneless, skinless chicken breast, sliced in strips
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 head bok choy
- 3 cups mixed broccoli and cauliflower, chopped
- 1/3 cup bell peppers, chopped
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- ½ teaspoon chili peppers
- ½ cup chicken stock
- ½ cup water
- 1 tablespoon cornstarch
- Sesame seeds to top, optional
- Heat sesame oil in a pan over medium heat. Add onion, garlic, and ginger. Cook over medium heat until translucent, about 3-5 minutes.
- Add sliced chicken breast and season with salt and pepper. Add bok choy, cauliflower, broccoli, and peppers. Cook over medium heat until chicken is fully cooked, about 8-10 minutes.
- Add peanut butter, soy sauce, chilli peppers, chicken stock, cornstarch, and water in a bowl. Whisk until fully combined. Increase heat to high. Add sauce mixture to pan. Allow liquid to come to a boil, reduce heat and simmer until sauce is thickened, about 5 minutes.
- Serve over brown rice and season with sesame seeds if desired.