Peanut Chicken Stir Fry

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

Sauce:

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

Calories:370

Total lipids:16

Total carbohydrates:26

Proteins:34

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

Food and nutrition