Peanut butter and chicken stir fry
Ingredients
- 300 g chicken filet chopped
- 2 tbsp. sweet chilli jam
- 1 tbsp. sunflower oil
- 1 red pepper sliced
- 1 carrot sliced
- 1 onion sliced
- 100 g steam broccoli or Kalettes
- 1 garlic clove chopped
- 1 cm ginger chopped
- 1 tbsp. soy sauce
- 2 tbsp. peanut butter
- 2 tbsp. hoisin sauce
- 1 tsp chili flakes
- 100 g egg noddle or rice
Method
- Place the chicken in a bowl and add the sweet chilli jam. Marinate for 30 minutes.
- Preheat the wok over high heat, add some oil and add the chicken.
- Cook for 2-3 minutes until the chicken pieces are nearly cooked. Add the vegetables, and the soy sauce and cook with a lid. Cook a further 2 minutes.
- Combine in a bowl, the peanut butter, hoisin, chilli flakes. Pour the mixture over the chicken and vegetables and toss to coat with the flavours. Add the noodles and check the seasoning.
- Serve immediately.
