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Thai Style Peanut Chicken Stir-Fry
Thai Style Peanut Chicken Stir-Fry

Thai Style Peanut Chicken Stir-Fry

with Sugar Snap Peas and Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Style Peanut Chicken Stir-Fry in just 20-25 minutes for a delicious and speedy meal.

Tags:
High Protein
Allergens:
Soya
•Peanut

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.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

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 traces of: Nuts)

150 grams

Sugar Snap Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2902 kJ
Energy (kcal)694 kcal
Fat24.5 g
of which saturates5.5 g
Carbohydrate79 g
of which sugars13.1 g
Protein42.4 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press
•Large Frying Pan

Instructions

Start the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Garlic
2

Meanwhile, peel and grate the garlic (or use a garlic press).

 

Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Flavour Time
4

Next, stir the garlic and yellow Thai style paste into the chicken pan. 

Cook until fragrant, 1 min.

Simmer the Sauce
5

Stir in the sugar and water for the sauce (see pantry for both amounts), ketjap manis and peanut butter into the pan with the chicken. Add the sugar snap peas and stir to combine. 

Bring to the boil, then simmer until the sauce has thickened and the veg is tender, 4-6 mins, stirring frequently.

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.

Serve
6

Divide the rice between your bowls. 

Spoon over the Thai style chicken and drizzle over the peanut sauce.

Enjoy!

Meal right image

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