Wok-Fried Peanut Chicken & Brussel Sprouts
Stir-fries are such a quick and versatile meal option. They are perfect for evenings after work, this is my current favourite stir-fry recipe with any vegetables added that I have left over. Try making it with the brussel sprouts for a seasonal twist.
Ingredients
- 14oz chicken breast
- 1 heaped tbsp cornflour
- 1 tbsp garlic infused olive oil
- 1 red chilli
- 1 tbsp ginger puree
- 7.7oz brussel sprouts
- 4 spring onions
- 1.5 tbsp tamari (gluten free soy sauce)
- 1 tbsp rice wine vinegar
- 2 tbsp smooth peanut butter
- 1/2 tbsp sesame oil
- 2 tbsp water
Instructions
Step 1
Cut the chicken into strips and combine in a bowl with the cornflour, until coated
Step 2
Heat the olive oil in the wok on a medium/high heat
Step 3
Stir-fry the chicken 2-3 minutes until it is starting to brown
Step 4
Finely chop the red chilli and add to the pan with the ginger, thinly sliced spring onions, and sprouts cut into quarters
Step 5
Stir-fry for a further 5 minutes or until the sprouts have softened
Step 6
Mix the tamari, vinegar, peanut butter, sesame oil and water to make a sauce
Step 7
Pour the sauce into the wok and stir-fry for a further 1 minute so everything is coated nicely
Step 8
Serve immediately with rice or noodles