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

Nutty Chicken Stir Fry

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 537kcal
Author Jacqueline Bellefontaine


  • 4 tsp 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 tsp sesame oil
  • 1 tsp cornflour
  • 1-2 tsp soy sauce
  • 150 ml chicken stock
  • 3 tbsp peanut butter
  • 25 g roasted peanuts roughly chopped
  • coriander to garnish (optional)


  • Prepare all the ingredients. Heat 2 tsp 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.



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


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