Spicy Chicken Stir-Fry with Peppers and Peanuts
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This spicy chicken stir-fry is a flavor explosion! I've been making this dish for years, and it's always a hit. The combination of tender chicken, crunchy peanuts, and vibrant peppers in a savory soy and chili sauce is simply irresistible. It's quick enough for a weeknight meal but also impressive enough for a casual get-together. Serve it with rice for a complete and satisfying meal. Feel free to adjust the amount of chili to your liking – I like it hot! This recipe is perfect for those who love Asian-inspired flavors and a bit of a kick.
Ingredients (14 ingredients)
-
2 tbsp Shaohsing wine
-
1 tbsp cornflour
-
2 tbsp soy sauce
-
3 piece chicken breasts
-
3 tbsp sunflower oil
-
2 piece red peppers
-
1 bunch spring onions
-
4 clove garlic
-
1 piece ginger
-
1 piece red chilli
-
0.5 tsp caster sugar
-
2 tsp malt vinegar
-
80 g roasted peanuts
-
rice
Preparation (6 steps)
Prepare the chicken marinade
In a large bowl, mix together 2 tbsp Shaohsing wine, 1 tbsp cornflour, and 1 tbsp soy sauce. Add 3 chicken breasts, cut into pieces, and toss to coat. Set aside.
Chop garlic, ginger and chilli
Add 4 garlic cloves, a thumb-sized piece of ginger and 1 red chilli to the mixing bowl and chop for 3 Sec./Stufe 7.
Sauté the vegetables
Heat 3 tbsp sunflower oil in a wok or large frying pan over high heat. Add 2 red peppers, sliced, and the white parts of a small bunch of spring onions, chopped. Fry for 1 minute, stirring constantly. Add the garlic, ginger, and chilli mixture from the Thermomix and stir-fry for another minute.
Add sauce ingredients
Add ½ tsp caster sugar, 2 tsp malt vinegar, and the remaining 1 tbsp soy sauce to the wok. Let everything sizzle for 30 seconds.
Cook the chicken
Add the marinated chicken and any juices to the wok along with 80g roasted peanuts. Stir-fry for 4-5 minutes, or until the chicken is cooked through.
Final touches
Stir through the green parts of the spring onions, chopped, and serve immediately with rice.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Emma Brown
6
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Peanuts
- Soybeans
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Sichuan Pepper Chicken Stir-Fry
Main Course
Asian-Style Glass Noodle Stir-Fry with Chicken and Vegetables
Main Course
Chicken and Vegetable Stir-Fry
Main Course
Spicy Chicken Jalfrezi
Main Course
Chicken Balls in Sweet and Sour Sauce
Main Course
Fragrant Chicken Curry
Main Course
Aromatic Chicken with Cashews
Main Course
Sesame Chicken with Honey-Soy Glaze
Main Course