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

Thai Style Peanut Chicken Stir-Fry

with Green Beans, Carrot and Rice

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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.

Tags:
High Protein
•Family Friendly
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

160 grams

Green Beans

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

240 grams

Diced British Chicken Breast

45 grams

Yellow Thai Style Paste

(Contains: Soya)

25 grams

Ketjap Manis

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2765 kJ
Energy (kcal)661 kcal
Fat18.2 g
of which saturates2.9 g
Carbohydrate81.6 g
of which sugars15.1 g
Dietary Fibre7.9 g
Protein42.3 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Garlic Press
•Pan

Instructions

PDF
Start the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ 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.

Prep the Veg
2

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 ½cm thick.

Fry the Chicken and Veg
3

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. 

Flavour Time
4

a) Next, stir the garlic and yellow Thai style paste into the chicken pan. Cook until fragrant, 1 min.

Simmer the Sauce
5

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.

Serve
6

a) Share the rice between your bowls. 

b) Spoon over the Thai style chicken and spoon over the peanut sauce from the pan.

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