Chicken, Peanut & Cabbage Stir Fry

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 6

INGREDIENTS
4 chicken breasts, diced
3 tbsp light soy sauce
3 tbsp mirin (Japanese sweet rice wine)
1 tbsp cornflour/starch
1 tsp sesame oil
3 tbsp vegetable oil (divided)
3 spring onions, sliced
½ green cabbage, shredded
½ cup FreshLife Chopped Peanuts

Stir Fry Sauce:
¼ cup light soy sauce
¼ cup water
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tbsp cornflour/starch
1 tsp ginger paste
1 tsp garlic paste

METHOD

  • In a medium bowl, combine the diced chicken, soy sauce, mirin, cornflour, and sesame oil. Mix well to ensure the chicken is evenly coated. Leave to marinate for 20 minutes.

  • While the chicken marinates, whisk all the Stir Fry Sauce ingredients together in a small bowl until the cornflour and brown sugar are fully dissolved. Set aside.

  • Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken (discarding any excess liquid left in the bowl).

  • Stir-fry for 5–6 minutes until the chicken is golden brown and cooked through. Transfer the chicken to a clean plate and set aside.

  • Wipe out the wok if needed. Heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the shredded cabbage and half of the sliced spring onions. Stir-fry frequently for 2–3 minutes until the cabbage begins to soften but still retains some crunch.

  • Give your prepared sauce mixture a quick stir (the cornflour settles at the bottom) and pour it directly into the wok with the vegetables. Return the cooked chicken to the wok as well.

  • Toss everything together continuously for 1–2 minutes. The sauce will quickly bubble, turn glossy, and thicken to coat the chicken and cabbage. Stir in most of the chopped peanuts, then remove from the heat.

  • Transfer to a serving platter and garnish with the remaining spring onions and chopped peanuts.

  • Serve with steamed white rice.

 
Main MealsSuze QuinlanChopped Peanuts