Thai Style Peanut Chicken Stir-Fry
with Green Beans, Carrot and Rice
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Thai Style Peanut Chicken Stir-Fry will be on your table in less than 25 minutes.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
150 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
240 grams
Diced British Chicken Thigh
45 grams
Yellow Thai Style Paste
25 grams
Ketjap Manis
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim and halve the green beans.
b) Peel and grate the garlic (or use a garlic press).
c) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken, carrot and green beans to the pan.
c) Cook until the chicken is browned all over and the beans have softened, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Next, stir the garlic and yellow Thai style paste into the chicken pan. Cook until fragrant, 1 min.
a) Add the ketjap manis, peanut butter, sugar and water for the sauce (see pantry for both amounts) into the pan with the chicken. Stir well to combine.
b) Bring to the boil, then simmer until the sauce has thickened, 4-6 mins, stirring frequently.
c) Taste the sauce and season with salt, pepper and a pinch of sugar if needed. Add a splash of water if it's a little too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Share the rice between your bowls.
b) Spoon over the Thai style chicken and spoon over the peanut sauce from the pan.
Enjoy!
