One of my fave additions to Asian food is peanuts. Think chicken satay - who doesn't love a good satay skewer? Or maybe it's chopped peanuts in a cold noodle salad. Well, the use of peanut butter just got a whole lot better. My simple peanut butter chicken stirfry is not only quick to make but ridiculously tasty to eat too. Check out my tips below on toppings to add to take your stirfry game to a whole new level!
Why I am LOVING this chicken stirfry
Probably the main reason being the wife does so that's one less headache 😉 No, seriously though the first time I whipped up this peanut butter stirfry recipe her comments were "I feel like I've just ordered a great Asian takeaway". I'll take that compliment any day!! The dish uses a few items I have in my fridge/pantry that have long shelf lives like peanut butter, hoisin, noodles and the veg is pretty simple and most of them are usually in the fridge. What's even better is it falls under the elusive 30-minute meal bracket and tastes BLOODY good too!
Peanut butter stirfry sauce
The purists might shudder or turn up their nose but sometimes you gotta take a short cut in the kitchen. Especially after mopping around your kid's dining table 10 times a day, washing clothes over and over again and playing copious hours of babies and changing their clothes!!
So, with that being said combine some peanut butter (smooth or crunchy), hoisin sauce, lime juice, chilli flakes & soy and job done! It literally takes a couple minutes and no cooking involved in it either!
What cut of chicken should I use?
I used the tenderloins - more tender than it's next-door neighbour (the boob). It is ideal for fast cooking. Slice it up thinly into bite-sized pieces and it's cooked in a matter of minutes - exactly what you need for a delicious peanut butter chicken stirfry ready in under 30 minutes!!
To be honest, though you can use most cuts of chicken - breast, thigh or even leftover from a roast the day before. The key is to cut the pieces up into small even-sized pieces and cook on high heat.
Chicken stirfry toppings
A stirfry is a stirfry. It's a great way of using leftover veggies and cooking a tasty meal for the family in no time. Where it takes on another level is when you add toppings to it. Things like chopped spring onions, crispy shallots, sesame seeds, chopped peanuts & fresh herbs. Take the dish from an average (but tasty) stirfry to an EPIC peanut butter chicken stirfry that you could defo serve on a date night!
What can I say? Marty makes some great single-vineyard expressions. Aside from wine that hasn't lasted long in my cellar he and his soon to be wife Jen are lovely people. I'll be catching up with them very soon for some tastings so excited about that. To date, they have produced a rose, 2 x chardys, shiraz and a gris. I know he has a syrah en route and also a Sangiovese so am excited to taste those too. Head to their SITE, sign up and enter code 15-OFF for a 15% discount
Two guesses what winery we are working with today................... Mont and their delicious Pinot Gris. I think this one defo ranks up in my top 3 favourite pinot gris/grigios. With only 50 cases made of this wine that means a whole lot of love went into those bottles. It's fresh & zippy. Lovely pear & melon notes, a touch of vanilla with a little pineapple on the finish. There is generous acidity that coats the mouth and makes you want for more as it finishes dry.
Pinot gris loves spicy food. It works great with chicken, coriander, ginger & garlic so when planning this recipe and wanting a dish that like pinot gris is simple, elegant and cracking any night of the week my peanut butter chicken stirfry came to mind right away. After all, who doesn't love a good stirfry? Chuck it all in one pan and ready in under 30 minutes - winning!
Alternative Chicken Recipes
Happy Cooking and Happy Eating Friends!
- 200 g chicken tenderloins approx 4 tenderloins
- 100 g pad thai noodles
- 1 carrot
- 2 capsicums
- 1/2 red onion
- 2 cloves garlic crushed
- 1 tsp ginger minced
- 2 tbsp canola oil
- 50 g peanut butter (1/4 cup)
- 3 tbsp hoisin
- 1 tbsp Lime juice
- 1/2-1 tsp chili flakes
- 2 tbsp water
- 1 tbsp soy
- peanuts crushed
- spring onions diced
- crispy shallots
- Slice chicken tenderloins into small bite sized pieces
- Cut capsicums, carrot & onion into small matchstick sized pieces (julienne)
- Mix all sauce ingredients together and set aside
- Cook the noodles according to packet
- As the noodles are cooking start by adding the canola oil to a wok on high heat
- Cook chicken pieces for 2-3 minutes on high heat
- Add vegetables and cook for a further 2 minutes
- Add noodles & sauce and toss to combine
- Serve in a bowl & top with optional garnishes
- chopping board
- chef knives
- mixing bowl
- wok/frying pan
- the key to cooking a stirfry correctly is speed – make sure your pan is smoking hot as you start, keep the food moving and don’t crowd the pan at the start or else it will drop the temperature down
- I used ½ tsp chilli flakes in my sauce – I like a bite but not too much spice
- the garnishes ARE optional but the texture the nuts & crispy shallots bring make it feel way more authentic