Here’s my peanut chicken stir-fry, an adaption of Tom Kerridge recipe as I decided not to buy the chilli oil, rice wine vinegar, tahini, Sichuan peppercorns and peanuts- it was just going to be too expensive and also wasteful as I know many of these ingredients would have gathered dust in my cupboard! I used sesame seeds that I had in instead of the peanuts to garnish the stir-fry.
I invested in an @oxo good grips julienne peeler to get the carrot and cucumber thinly sliced- it was really easy to use. The cucumber was really nice to sprinkle on the stir-fry before eating, not something I’ve done before but I’ll definitely do it again.
Peanut chicken stir-fry
3 tbsp crunchy peanut butter
2 tbsp clear honey
3 tbsp soy sauce
1 tbsp sriracha sauce
2cm minced ginger
2 cloves garlic, crushed
3 tbsp water
660g udon noodles
2 tbsp sesame oil
3 chicken breasts, cut into strips
200g mange tout
2 carrots, cut into thin strips
4 spring onions, sliced at an angle
1 red pepper, thinly sliced
1/4 cucumber, thinly sliced
1. Cook the noodles in boiling water for 2 minutes, then drain and put in cold water.
2. Mix all the peanut sauce ingredients together and set aside.
3. Heat the oil in a wok and add the chicken. Cook for 5 minutes on a high heat.
4. Add the carrots, mange tout, pepper and spring onion and fry for another 2 minutes.
5. Drain the noodles and add them to the wok together with the peanut sauce. Toss gently and heat through for a few minutes.
6. Serve with the cucumber and sesame seeds on top.