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Spinach and peanut chicken stir-fry recipe

9 ratings

Blitz some spinach leaves with soy sauce, garlic and peanuts to make a colourful sauce for a stir-fry. This recipe packs 2 of your 5-a-day and is ready in just 15 minutes! You can even make the sauce the night before and keep it in the fridge for a super-speedy meal the next day. See method

Serves 2
Takes 15 mins
475 calories / serving
Healthy
Dairy-free

Ingredients

300g chicken breast fillets, thinly sliced
2 tbsp reduced-salt soy sauce
1 tsp rapeseed oil
150g baby spinach
3 garlic cloves, roughly chopped
5cm piece fresh ginger, peeled and roughly chopped
½ tsp caster sugar
½ tsp rice vinegar
30g jumbo peanuts, roughly chopped
1 x 250g pack microwave wholegrain rice
2 carrots, trimmed and julienned

2 of your 5-a-day

Each serving contains

Energy
2000kj
475kcal 24%
Fat
9g 13%
Saturates
2g 8%
Sugars
10g 11%
Salt
1.8g 29%

of the reference intake
Carbohydrate 50g Protein 44.9g Fibre 7.3g

Method

Put the chicken in a bowl, add half the soy sauce and turn to coat. Heat the rapeseed oil in a nonstick frying pan or wok and cook the chicken for 5-6 mins over a high heat, stirring occasionally, until golden and almost cooked through.
Meanwhile, blitz the remaining soy sauce, spinach, garlic, ginger, sugar, vinegar and half the peanuts with 150ml water in a blender until smooth.
Pour the sauce into the pan with the chicken and cook for 1-2 mins over a high heat, stirring until thickened slightly.
Cook the rice to pack instructions. Serve the stir fry with the rice, carrots and scatter the remaining peanuts on top.

Tip: Switch up the protein for prawns or shredded beef, if you prefer or top with a jammy boiled egg for extra protein.

See more Healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.