Chicken and peanut butter stirfry

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Prep time:

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Serves: 4

By tyaca



  • 3 tbsp peanut butter

  • 1/2 tins coconut milk

  • 2 inch ginger peeled and finely chopped

  • 1 splash groundnut oil or vegetable, or sunflower

  • 1 tsp nam pla (fish sauce)

  • 2 cloves garlic finely chopped

  • 2 peppers de-seeded and chopped

  • 1 handful broccoli florets thinly chopped

  • 1 handful sugar snap peas

  • 8 chicken thigh cooked

  • 1/2 handfuls peanuts chopped


  1. When chopping your veg, keep the broccoli florets quite thin, and make sure you add some of the big stalk too. Prepare your chicken by tearing it up into bite-sized pieces.
  2. Mix your peanut butter and coconut milk in a bowl and add a teaspoon of nam plu.
  3. Put a wok onto a high heat, add a glug of oil.
  4. When hot, add garlic and ginger, stirring for 30 seconds.
  5. Now add the veg, but be sure to keep stirring for around 3-4 minutes.
  6. Add the chicken, stirring for 2 more minutes.
  7. Now add the peanut butter and coconut milk, with a splash of water (or Chinese cooking wine) to thin to your preferred consistency.
  8. When sauce is hot, serve with peanuts sprinkled over.

Handy Hint

You could use chicken breast if you don't want to cook your chicken first. Cut into chunks and fry until cooked before you add the ginger and garlic.

I've always wondered whether a squeeze of lime juice and some chopped coriander might be good at the end but have never got round to trying.

Additional Information

  • stirfry

  • thai

  • pepper

  • Chicken

  • broccoli

  • Main Course

  • Low fat

  • Egg Free

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