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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
20 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
Utensils
Instructions
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.
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 ½ cm 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 chicken pan. 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) Top with the Thai style chicken and spoon over the peanut sauce from the pan.
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