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    Nutty chicken Stir Fry

    Published: Jan 18, 2019 · Modified: Apr 29, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    plate of nutty chicken stir fry with recipe name over laid

    Stir fries are quick and easy to make. Once you have all the ingredients prepared they take just minutes to cook. This Nutty Chicken Stir Fry is no exception making it an ideal midweek meal when you need to get something tasty and on the table quick.

    nutty chicken stir fry in a wok with wooden spoon

    I don't know about you but stir fries are one of the mainstays of our midweek meals. Quick and easy to prepare and cook they are also great for using up all the odds and sods left in the fridge. Which means I rarely make exactly the same stir fry twice.  That said the sauces I make for them do not vary much.  This one uses peanut butter to give a delicious thick creamy peanutty taste rather like a saté sauce.  I use large red chillies which makes for a mild sauce but you can use smaller hotter chillies or add some of the seed if you want a bit more of a chilli kick to the dish.

    The key to successful stir fries is to prepare all the ingredients before you start. Actually that is a very sound tip when cooking any recipe that I don't always follow myself and as a result, sometimes I get caught out midway through a recipe. But it is really important when cooking stir fries,  as once you start to cook everything happens pretty quickly and can easily spoil if you do not have all the ingredients ready to go.

    plate of nutty chicken stir fry with wok behind

    I usually serve this nutty stir fry with noodles, I have used rice noodles here but you could use regular egg noodles. It also goes well with rice.  Check out my How to Cook Perfect Basmati Rice post if you find cooking rice a bit tricky.  Garnish with some chopped peanuts for added crunch and some fresh coriander.

    As I mentioned,  stir fries are great for using up lefts over in the fridge, so if you don't have a red and yellow pepper use whichever colour you have.  I've used sugar snap peas because I prefer them to mangetout,  but they would work too or you could add some asparagus or small broccoli florets instead. Sliced regular onions can replace the spring onions and you could chuck in some carrot is you have a spare.  

    plate of nutty chicken stir fry with second plate behind

    plate of nutty chicken stir fry with noodles and fork on the side

    Nutty Chicken Stir Fry

    Print Recipe Pin Recipe Save Recipe Saved!
    A quick and easy chicken stir fry with a thick creamy nutty sauce. 
    Course Dinner,, Main Course
    Cuisine International
    Skill Level very easy
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Servings 2
    Calories 537
    Author Jacqueline Bellefontaine

    Ingredients

    • 4 teaspoon sunflower or olive oil
    • 2 skinned and boned chicken breasts cut into thin strips
    • ½ red pepper seeded and sliced
    • ½ yellow pepper seeded and sliced
    • 120 g sugar snap peas
    • 4 spring onions sliced
    • 1 red or green chilli seeded and chopped
    • 2 cloves garlic chopped
    • 1 teaspoon sesame oil
    • 1 teaspoon cornflour
    • 1-2 teaspoon soy sauce
    • 150 ml chicken stock
    • 3 tablespoon peanut butter
    • 25 g roasted peanuts roughly chopped
    • coriander to garnish (optional)
    metric - US cups

    Instructions

    • Prepare all the ingredients. Heat 2 teaspoon of the sunflower or olive oil in a wok or large frying pan. Add the chicken, and fry stirring over a high heat until browned. Remove from the pan and set aside.
    • Reduce the heat and add the remaining sunflower or olive oil. Add the peppers, sugar snap peas, spring onions garlic and chilli and stir fry for 3 to 4 minutes until softened. 
    • Return the chicken to the pan. Add the peanut butter and stock to the pan, and stir until well combined. Cook for a further 3 to 4 minutes or until the chicken is cooked through.
    • Mix the cornflour with the soy sauce to form a smooth paste. Stir in the cornflour mixture into the pan along with the sesame oil. Cook stirring, until thickened.
    • Serve with noodles or rice sprinkled with the roasted peanuts and garnish with coriander if desired.

    Video

    Notes

    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. 

    Nutrition

    Calories: 537kcal | Carbohydrates: 23g | Protein: 39g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 580mg | Potassium: 1134mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2130IU | Vitamin C: 167.7mg | Calcium: 77mg | Iron: 3.4mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

    Step By Step Nutty Chicken Stir Fry

    prepared ingredients
    Prepare the ingredients
    adding chicken to pan
    Fry the chicken until browned. remove from the pan.
    peppers in the pan
    Add the remaining oil and the peppers
    adding spring onions to pan.
    Followed by the sugar snap peas and spring onions.

    vegetables with chilli and garlic in pan
    Stir to combine then add the garlic and chilli. stir fry until just tender.
    returning chicken to pan
    Return chicken to the pan.
    adding stock to pan
    Add the peanut butter and stock cook for a few minutes then add the soy mixture and sesame oil. Stir well.
    plate of nutty chicken stir fry with noodles and fork on the side
    Serve with noodles, sprinkled with chopped nuts and garnished with coriander if desired.

     

    If you like this recipe you may also like my  Chicken Noodle Salad with sweet chilli dressing

    A fresh tasting noodle salad with strips of chargrilled chicken and a sweet chilli dressing.

    Chicken Noodle salad

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Jim

      January 09, 2021 at 6:22 pm

      5 stars
      Reaĺly tasty dish. I couldn't agree more about prep before starting to cook, so much easier. Added broccoli florets, spinach and mushrooms instead of sugar snap pèas. Delicious

      Reply
      • Jacqueline Bellefontaine

        January 13, 2021 at 2:11 pm

        Glad you liked the dish Jim. Stir fries like this are great for using the veggies that you have and mix and match.

        Reply
    2. Cat | Curly's Cooking

      January 29, 2019 at 9:12 pm

      5 stars
      I could eat a huge bowl of this right now! It looks absolutely delicious. Peanut butter is such an amazing ingredient.

      Reply
      • Jacqui Bellefontaine

        January 30, 2019 at 8:41 pm

        Thank you Cat

        Reply
    3. Lesley Garden

      January 29, 2019 at 1:03 pm

      5 stars
      I made this for our family dinner and it was a huge thumbs up from everyone. My daughter has a severe peanut allergy however I simply substituted with cashew nuts and cashew nut butter. Great tasting recipe and super quick to prepare.

      Reply
      • Jacqui Bellefontaine

        January 29, 2019 at 4:33 pm

        Fabulous I'm so glad they all enjoyed it. I must try cashew nut butter myself.

        Reply
    4. Jhuls | The Not So Creative Cook

      January 29, 2019 at 9:10 am

      I could almost smell this dish! I love anything nutty and this looks absolutely delish! Thanks for sharing, Jacqui. x

      Reply
      • Jacqui Bellefontaine

        January 29, 2019 at 4:33 pm

        Glad you like it

        Reply
    5. Eb Gargano | Easy Peasy Foodie

      January 28, 2019 at 5:39 pm

      5 stars
      I have looked longingly at this stir-fry several times this week - I love the idea of adding peanut butter to make a quick and easy satay style dish! Such beautiful photos too. Eb x

      Reply
      • Jacqui Bellefontaine

        January 29, 2019 at 4:35 pm

        It works really well Eb Try it 🙂

        Reply
    6. Anna | Once Upon A Food Blog

      January 24, 2019 at 1:51 pm

      Hi Jacqui. This looks delicious. I'm like you in that I love to cook quick a stir fry mid-week. Along with soup I find them the best way to get vegetables into my children. And my eldest loves noodles so this would go down very well!

      Reply
      • Jacqui Bellefontaine

        January 24, 2019 at 5:35 pm

        Thank you, I dont have the worry of how to get veggies down my children anymore but stir fries were always popular with them and still are now

        Reply
    7. jenny paulin

      January 23, 2019 at 4:51 pm

      5 stars
      I really fancy this Jacqueline sadly my kids probably wouldn't due to the nutty part, but I would love it for my dinner. it looks so tasty and colourful. yum! x

      Reply
      • Jacqui Bellefontaine

        January 24, 2019 at 5:36 pm

        To be honest I'm not huge fan of peanut butter but I do like this

        Reply
    8. Lesley Garden

      January 22, 2019 at 4:51 pm

      I’m sat reading this recipe wishing I had the ingredients to make this for dinner tonight! I’m definitely making this for dinner this week. I love a quick and tasty mid-week recipe.

      Reply
      • Jacqui Bellefontaine

        January 24, 2019 at 5:36 pm

        Look forward to hearing what you think. Hope you like it

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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