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, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.