Peanutty Ground Chicken Stir-Fry
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Peanutty Ground Chicken Stir-Fry

Peanutty Ground Chicken Stir-Fry

with Snow Peas and Peppers

This meal is inspired by Thai flavours and is super family-friendly! Crisp veggies and ground chicken is coated with a creamy ginger-peanut sauce. Your flavour-packed plate gets topped with toasted peanuts for a final crunch!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Chicken

2 tbsp

Peanut Butter

(Contains Peanuts)

4 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

1 tbsp

Garlic Puree

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

160 g

Sweet Bell Pepper

56 g

Snow Peas

¾ cup

Jasmine Rice

7 g


28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat48 g
Saturated Fat9 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber5 g
Protein40 g
Cholesterol110 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice

Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water boils, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep and toast nuts

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.Meanwhile, trim, then halve peas.Core, then cut pepper into 1/2-inch pieces. Add peanut butter, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk to combine. Stir in ginger sauce, then set aside.

Cook veggies

Add 1 tbsp (2 tbsp) oil to the same pan (from step 2), then peppers and peas. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.Transfer to a plate, then cover to keep warm.

Cook ground chicken

Add 1 tbsp (2 tbsp) oil to the same pan, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 3-4 min.** Add soy sauce and garlic puree. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Make sauce

Add peanut butter mixture and veggies to the pan.Cook, stirring often, until meat is coated and sauce thickens slightly, 2-3 min. Remove from heat, then season with salt and pepper, to taste.

Finish and serve

Meanwhile, roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro. Divide rice between bowls.Top with peanutty ground chicken stir-fry. Sprinkle remaining cilantro and toasted peanuts over top.