Chicken in a Peanut Sauce

    25 min

    Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.

    145 people made this

    Serves: 6 

    • 225g (8 oz) Chinese noodles
    • 1 1/2 tablespoons vegetable oil, divided
    • 1 red pepper, julienned
    • 4 spring onions, chopped
    • 60g (2 oz) fresh beansprouts
    • 500g (1 lb) chicken breast fillets, cut into cubes
    • 140g (5 oz) smooth peanut butter
    • 2 tablespoons soy sauce
    • 1 teaspoon grated fresh ginger
    • 110ml (4 fl oz) chicken stock

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook pasta according to packet instructions.
    2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
    3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
    4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.
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