Chicken-and-Vegetable-Stir-fry-with-Ginger-Peanut-SauceServes: Makes 4 servings
Cooking Time: 7 minutes

Serve this quick-to-prepare stir-fry over rice or Asian noodles. If you like a spicy stir-fry, increase the hot pepper sauce. Have your ingredients sliced before beginning to stir-fry.


3 tbsp (45 mL) soy sauce

2 tbsp (30 mL) peanut butter

1 tbsp (15 mL) white wine or rice wine vinegar

1 tbsp (15 mL) brown sugar

¼ cup (60 mL) minced peeled fresh ginger

2 garlic cloves, minced

½ tsp (2 mL) hot pepper sauce

1 tbsp (15 mL) peanut oil

¾ lb (375 g) boneless skinless chicken breasts, cut into bite-size pieces

2 carrots, thinly sliced

2 sweet peppers, preferably 1 red and 1 green, cut into thin strips

1½ cups (375 mL) snow peas, trimmed

chopped toasted peanuts to garnish


In a small bowl, stir soy sauce with peanut butter, vinegar, brown sugar, ginger, garlic and hot pepper sauce until blended. Set aside

In a large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until browned all over, about 3 minutes. Add carrots and stir-fry 2 minutes. Add peanut sauce, peppers and snow peas. Stir-fry until vegetables are tender but still crisp and chicken is cooked through, about 2 minutes. Sprinkle with peanuts. Serve over rice or noodles.


Per serving: 247 calories, 24.2 g protein, 9.2 g fat, 18.2 g carbohydrates


To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut-protein
    The peanut contains more protein than any other nut.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada