Spinach and peanut chicken stir-fry recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2000kJ 475.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 50.0gProtein 44.9gFibre 7.3g
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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.
