Quick Chicken and Pepper Stir-Fry with Peanut Crunch
Stir-fry chicken and peppers in a soy, rice vinegar, lime, chilli, honey sauce, topped with peanuts and spring onions.
- 300 g Chicken breast
- 1 unit Red pepper
- 1 unit Green pepper
- 3 unit Spring onions
- 40 ml Soy sauce (low sodium)
- 20 ml Rice vinegar
- 1 tbsp Lime juice
- ½ tsp Chilli flakes
- 2 tsp Honey or maple syrup
- 20 g Unsalted peanuts
- 150 g Brown rice or noodles (pre-cooked option for speed)
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Add to a shopping listHow the shopping list works →- Step 1
Prepare components: Slice the chicken breasts thinly against the grain. Roughly chop the peppers into bite-sized pieces. Slice the spring onions, separating the white/light green parts from the dark green tops.
- Step 2
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, chilli flakes, and honey/syrup.
- Step 3
Cook chicken: Heat 1 tbsp of oil in a large wok or frying pan over high heat. Add the chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Step 4
Stir-fry vegetables: Add a splash more oil if needed. Add the peppers and the white/light green parts of the spring onions. Stir-fry vigorously for 3-4 minutes until tender-crisp.
- Step 5
Combine: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Toss quickly for about 1 minute until the sauce thickens slightly and coats everything.
- Step 6
Serve: Serve immediately over cooked brown rice or noodles. Garnish generously with the dark green spring onion tops and roughly chopped peanuts.
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