Chicken Stir-Fry with Peanut Sauce Over Rice

Ingredients for Chicken Stir-Fry with Peanut Sauce Over Rice

• Vegetable-oil cooking spray

• 170g boneless, skinless chicken breast, sliced

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon minced fresh ginger

• 850ml your favourite vegetables, chopped

• 1 1/2 tablespoons peanut butter

• 1 teaspoon low-sodium soy sauce

• 1 tablespoon rice vinegar

• Hot chilli sauce (to taste)

How to make Chicken Stir-Fry with Peanut Sauce Over Rice

Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.

For the sauce, whisk 1 1/2 tablespoons hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 140g brown rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.