Thai Style Peanut Chicken Stir-Fry

Name: Thai Style Peanut Chicken Stir-Fry with Sugar Snap Peas and Rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 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; 30 grams Peanut Butter; 150 grams Sugar Snap Peas; 300 milliliter(s) Water for the Rice; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce

with Sugar Snap Peas and Rice

Recipe Development TeamPublished on May 07, 2024

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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

Cooking Instructions and Tips

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).

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

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.

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

Cook until fragrant, 1 min.

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.