Delicious chicken & peanut stir fry – recipe

Who doesn’t love a hearty stir fry filled with delicious goodness?

Thanks to Jenny Kay the whole family can now relish in a flavoursome offering of stir fry, guaranteed to satisfy all food critics around the table.

This recipe will teach you how to prepare mouth-watering chicken & peanut stir fry.


– 500g chicken fillets (cubed)

– 15ml dark soy sauce

– 15ml shaoxing wine or sherry

– 10ml sugar

– 10ml sesame oil

– 5ml cornflour

– 5ml chopped garlic

– 5ml grated ginger

Ingredients: Stir fry

– 15ml dark soy sauce

– 15ml mirin

– 15ml white wine vinegar

– 60ml chicken stock

– 30ml brown sugar

– 5ml sesame oil

– 10ml cornflour

– 30ml peanut oil

– 5ml chopped garlic

– 5ml grated ginger

– 1 red pepper (diced)

– 1 yellow pepper (diced)

– 2 stalks of celery (chopped)

– 1 red onion (diced)

– 125ml peanuts (roasted)

– 1 red chilli (seeded & chopped)

– 1 punnet baby pak choi (leaves separated)

– salt & pepper

– spring onions (sliced, for garnish)

– basmati rice (for serving)


1. In a bowl, combine the chicken with the soy, sherry, sugar, sesame oil, cornflour, garlic and ginger and toss to coat.

2. Refrigerate for 30 minutes.

3. In a jug, combine the soy, mirin, vinegar, chicken stock, sugar, sesame oil and cornflour and whisk well.

4. Set aside.

5. Heat a wok or large frying pan to hot, add half the peanut oil and seal the chicken until lightly browned, about 1 minute.

6. Transfer to a bowl.

7. Heat the remaining peanut oil and stir fry the garlic, ginger, peppers, celery, red onion, half the peanuts and the chilli for 5 minutes.

8. Return the chicken and pour in the sauce.

9. Cook until sauce thickens and coats the chicken and vegetables.

10. Stir in the pak choi and allow to wilt for 1 minute.

11. Season with salt and pepper.

12. Sprinkle with sliced spring onions with rice.


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