Peanut Chicken Stir-fry

 Yes, you’re right. Peanut butter is one of my favourite ingredients. Also, if you don’t like peanut butter, you’re wrong. This is one of my favourite fast and easy recipes, and I think I must have just assumed that it was already on the blog until I recently discovered that it wasn’t. So here it is! I like to serve mine with my Smoky sweet potato wedges.


Serves 4


1.5tbsp coconut oil

1/2tsp ground turmeric

1/2tsp ground coriander

2 onions, chopped

2 garlic cloves, diced

3cm-piece fresh ginger, peeled and diced

2 courgettes, finely sliced

2 large carrots, finely sliced

2 Romano red peppers, finely sliced

2 handfuls baby spinach

2 chicken breasts

4tbsp crunchy peanut butter (I like Meridian)


Serving suggestions:

Fresh coriander

Fresh red chilli, chopped

Lime wedges

Toasted peanuts



1.) If you’re making the Smoky sweet potato wedges, start by preparing these.

2.) Dry-fry the ground turmeric and coriander in a large frying pan for about 30 seconds until fragrant. Add the coconut oil to the pan.

3.) Once the coconut oil has heated up, use a pair of scissors to chop the chicken breasts straight into the pan. Cook for about 3 minutes on a medium-high heat until golden.

4.) Add the onion, garlic and ginger to the pan and cook for 2 more minutes. Then add all of the vegetables and cook for a further five minutes.

5.) Mix the peanut butter with a splash of water to make it runnier and then stir this into the pan to coat everything evenly. Add the spinach and cook for another 2 minutes until wilted. Check that the chicken is cooked by cutting a piece in half; if it’s pink on the inside give it a bit longer.

6.) Serve with the fresh coriander, chilli, lime and peanuts. Enjoy!

Lauren x



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