Chicken & peanut stir-fry
- Preparation time 15 minutes + marinating time
- Cooking time 6 minutes
- Serves 4
Ingredients
- 2 tsp caster sugar
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 500g chicken breast fillets, cut into 2cm cubes
- 2 tsp peanut oil
- 1 small onion, chopped
- 1 green capsicum, chopped
- 100g button mushrooms, chopped
- 1 carrot, peeled, thinly sliced
- 2 tbsp water
- 220g can sliced water chestnuts, drained
- ½ cup roasted peanuts, chopped
- ½ cup coriander leaves
Method
- Mix sugar, and 1 tbsp each of hoisin and soy sauce in a bowl.
- Add chicken, coat in mixture, then set aside for 10 minutes.
- Heat peanut oil in a wok over high heat and cook chicken, stirring constantly for 2–3 minutes.
- Remove chicken from pan and set aside.
- Add onion, capsicum, mushroom, carrot and remaining hoisin, soy sauce and water to pan and stir fry for a further 2 minutes.
- Return chicken to wok and add water chestnuts. Cook for 1 minute or until sauce thickens.
- Top with peanuts and coriander.
HINT: serve with MAGGI 2 Minute Noodles made according to packet directions minus seasoning.
Nutrition
ANALYSIS per serve | 4 |
---|---|
Energy kJ (Cal) | 1606 |
Carbohydrate (g) | 16 |
Protein (g) | 34 |
Fat (g) | 20 |
Saturated fat (g) | 4 |
Fibre (g) | 5 |
![](https://www.ais.gov.au/__data/assets/image/0008/684458/Dont-know-1-LR.jpg)