Thai Style Peanut Chicken Breast Stir-Fry
with Sugar Snap Peas and Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Style Peanut Chicken Breast Stir-Fry in just 20-25 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
45 grams
Yellow Thai Style Paste
25 grams
Ketjap Manis
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
150 grams
Sugar Snap Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, stir the garlic and yellow Thai style paste into the chicken pan.
Cook until fragrant, 1 min.
Stir in the sugar and water for the sauce (see pantry for both amounts), ketjap manis and peanut butter into the pan with the chicken. Add the sugar snap peas and stir to combine.
Bring to the boil, then simmer until the sauce has thickened and the veg is tender, 4-6 mins, stirring frequently.
Taste the sauce and season with salt, pepper and a pinch of sugar if needed. Add a splash of water if it's a little too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Divide the rice between your bowls.
Spoon over the Thai style chicken and drizzle over the peanut sauce.
Enjoy!
