Peanut chicken stir fry on bed of rice served on a plate
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Peanut chicken stir fry

Peanut chicken stir fry on bed of rice served on a plate

Peanut chicken stir fry

We use a fusion of Asian and Indian cuisine to create a low sodium peanut chicken stir fry that is both healthy and delicious.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 boneless chicken breast (cut into cubes)
  • 1 can water chestnuts (8 oz)
  • 1 cup unsalted peanuts
  • 1/2 cup dry chickpeas (Chana dal)
  • 1/2 cup uncooked rice
  • 1 1/2 cup water
  • 1 yellow bell pepper (chopped)
  • 4 tbsp sunflower seed oil
  • 2 tsp rice vinegar
  • 6 tbsp chicken broth (low sodium)
  • 1/2 tsp curry powder
  • 1 tsp cumin powder
  • 3 thai peppers (chopped) - Optional**


  • Put rice and chickpeas in rice or pressure cooker. Add water. Cook per instructions. Note: Exact settings and duration dependent on make and model of cooker.
  • Cut chicken into bite-sized cubes. Chop bell pepper and thai peppers (if using).
  • In a wok (or large fry pan) heat 2 tbsp oil, 2 tbsp chicken broth, 1 tsp rice vinegar. Add uncooked chicken and 1/2 tsp of curry. Stir fry until chicken is thoroughly cooked. (6-8 minutes) Remove chicken from wok.
  • In same wok, heat 2 tbsp of oil, 4 tbsp of chicken broth, and 1 tsp rice vinegar. Stir fry water chesnuts and chopped peppers. (3-4 minutes)
  • After 3-4 minutes, add 1 tsp cumin powder (not curry powder), peanuts and cooked chicken. Continue to stir fry for 3-4 minutes. Add thai peppers just before finishing stir fry. (about 1 minute before finished)
  • Serve on bed of rice and chickpeas. Adorn with a few seedless grapes.

Peanut chicken stir fry sauce notes

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