Peanut Chicken Stir Fry

Food and nutrition



Published on 26 March 2019
by Isabelle Huot


10 mL (2 tsp.) olive oil

2 chicken breasts (approx. 100 g each), in pieces*

375 mL (1½ cups) snow peas

375 mL (1½ cups) carrots

60 mL (¼ cup) peanuts

½ red bell pepper, cut into thin strips

½ yellow bell pepper, cut into thin strips

125 mL (½ cup) chopped red cabbage



5 mL (1 tsp.) cornstarch

180 mL (¾ cup) unsalted chicken stock

15 mL (1 tbsp.) low-sodium soy sauce

15 mL (1 tbsp.) cider vinegar

15 mL (1 tbsp.) maple syrup

2 garlic cloves, chopped

5 mL (1 tsp.) fresh ginger, chopped


Nutritional Values

Total lipids:16
Total carbohydrates:26


  • Prepare the sauce: Dissolve the cornstarch in a small amount of chicken stock. Add the remaining broth and other sauce ingredients. Mix and set aside.
  • Heat the oil in a pan. Cook the pieces of chicken over medium-high heat for approximately 8–10 minutes or until golden brown.
  • Add the snow peas, carrots, sauce, and peanuts, then let simmer for 4–5 minutes.
  • Add the bell peppers and red cabbage, and then continue cooking for 2–3 minutes.

*Plan ahead: Cook an additional 160 g of chicken breast to have enough for lunch the next day.




Isabelle Huot
Doctor in nutrition