Spicy Stir Fry Chicken With Peanuts

45 mins

392 cals




  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1tbsp cornstarch, dissolved in 2 tbsp water
  • 4 skinless chicken breasts, cut into chunks


  • 3 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp hoisin sauce
  • 1 heaped tbsp runny honey
  • 1 tbsp Protein World coconut oil
  • 3 cloves of garlic, peeled and minced
  • 1 thumb-sized piece of ginger, peeled and grated
  • 4 dried chillies, stems removed  and cut in halves
  • 2 spring onions, chopped
  • 1 can water chestnuts
  • 50g unsalted peanuts, roughly chopped
  • Bunch coriander, chopped


Nutritional Info

  • Calories 392
  • Protein 44g
  • Carbs 20.5g
  • Sugar 14.5g
  • Fibre 1.9g
  • Fat 14.4g


  • To Make Marinade: Combine 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a large bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  • To Make Sauce: In a small bowl combine the soy sauce, vinegar, sugar, hoisin and honey. Set aside.
  • Meanwhile add the coconut oil to a wok and stir fry the garlic, ginger, chillies, spring onions and water chestnuts for 1 minute or until the chillies turn dark.
  • Remove the chicken from the marinade, add to the stir fry and cook for 5-8 minutes, until golden in colour.
  • Add the sauce and bring to a boil then add the peanuts and let simmer until sauce thickens.
  • Serve on it's on or with rice/noddles and garnish with coriander.

Serves 4