Peanut chicken stir fry

AuthorSaanvi Pashda
RatingDifficultyBeginner

We use a fusion of Asian and Indian cuisine to create a low sodium peanut chicken stir fry that is both healthy and delicious.

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Peanut chicken stir fry on bed of rice served on a plate
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 boneless chicken breast (cut into cubes)
 1 can water chestnuts (8 oz)
 1 cup unsalted peanuts
 ½ cup dry chickpeas (Chana dal)
 ½ cup uncooked rice
 1 ½ cups water
 1 yellow bell pepper (chopped)
 4 tbsp sunflower seed oil
 2 tsp rice vinegar
 6 tbsp chicken broth (low sodium)
 ½ tsp curry powder
 1 tsp cumin powder
 3 thai peppers (chopped) - Optional**
1

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.

2

Cut chicken into bite-sized cubes. Chop bell pepper and thai peppers (if using).

3

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.

4

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)

5

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)

6

Serve on bed of rice and chickpeas. Adorn with a few seedless grapes.

Peanut chicken stir fry sauce notes
7

• - Try this brilliant Thai Peanut Suace by My Darling Vegan
• - Don't want the hassle of cooking stir fry? Try this simple Dijon Chicken Strips recipe.

Ingredients

 1 boneless chicken breast (cut into cubes)
 1 can water chestnuts (8 oz)
 1 cup unsalted peanuts
 ½ cup dry chickpeas (Chana dal)
 ½ cup uncooked rice
 1 ½ cups water
 1 yellow bell pepper (chopped)
 4 tbsp sunflower seed oil
 2 tsp rice vinegar
 6 tbsp chicken broth (low sodium)
 ½ tsp curry powder
 1 tsp cumin powder
 3 thai peppers (chopped) - Optional**

Directions

1

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.

2

Cut chicken into bite-sized cubes. Chop bell pepper and thai peppers (if using).

3

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.

4

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)

5

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)

6

Serve on bed of rice and chickpeas. Adorn with a few seedless grapes.

Peanut chicken stir fry sauce notes
7

• - Try this brilliant Thai Peanut Suace by My Darling Vegan
• - Don't want the hassle of cooking stir fry? Try this simple Dijon Chicken Strips recipe.

Peanut chicken stir fry

2 Comments

  1. Saanvi,

    Thanks for the simple recipe. I love stir fry but never want to take the time to actually make it. Your recipe makes it really easy.

    1. Alonzo, glad I could inspire you. The more you learn to cook, the better you will become. As the saying goes, “Practice makes Perfect”.

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