Stir-fry Chicken with Peanuts

Stir-fry Chicken with Peanuts

Stir-fry Chicken with Peanuts

A splash of white wine, grated ginger and fresh coriander make this a fresh, delicious meal

  • 45 mins
  • 4
  • Intermediate


  • 4 chicken fillets, thickly sliced
  • 20ml chopped garlic
  • 10ml grated ginger
  • 10ml dried red chilli flakes (optional)
  • 30ml white wine
  • 30ml soy sauce
  • 15ml sesame oil
  • 30ml olive or avocado oil
  • 125ml raw peanuts
  • 5ml cornflour
  • 60ml chicken stock
  • 5ml Chinese five spice
  • 4 green salad onions, sliced + extra for serving
  • coriander sprigs and lime wedges, to serve
  • rice, to serve


  1. Combine the chicken, garlic, ginger, chilli flakes, white wine, soy sauce and sesame oil in a large bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  2. Heat half the oil in a wok on high. Add the peanuts and stir-fry for 2 minutes or until lightly toasted. Remove with a slotted spoon.
  3. Drain the chicken, reserving the marinade in the bowl. Add the cornflour and chicken stock to the marinade and stir to combine.
  4. Heat the remaining oil in the wok on high. Add a quarter of the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a bowl. Repeat in 3 more batches with the remaining chicken.
  5. Return the chicken to the wok with the marinade, five spice, green onion and peanuts. Stir-fry for 2-3 minutes or until the sauce boils and thickens. Serve on rice topped with coriander, extra green onions and limes.