Asian-Style Veggie Stir-Fry with Chicken
This colourful stir-fry brings Asian flavours straight to your table: crisp broccoli, juicy peppers, tender mushrooms and bean sprouts meet succulent chicken and a creamy peanut-coconut sauce. It's easy to vary with whatever's in season and fits neatly into a carb-conscious meal plan. Quick to make, packed with fresh veg and irresistibly full of flavour.
Prep15 min
Cook/bake20 min
Total35 min
Servings4
Ingredients
Servings
- 400 g chicken breast
- 250 g button mushrooms
- 2 red peppers
- 200 g broccoli, par-cooked
- 3 spring onions
- 200 g sprouts, e.g. bean sprouts
- 200 g bamboo shoots, tinned/jarred, drained
- 1 cm fresh ginger
- 1 clove garlic
- 200 ml coconut milk
- 50 g peanut butter, approx.
- oil, e.g. sesame oil
- pepper, salt, paprika, to taste
Instructions
- Rinse the chicken breast under cold water and cut into thin strips.
- Chop the garlic, then peel and finely chop the ginger. Heat a little oil (sesame oil works well) in a pan and fry the chicken with the garlic and ginger. Remove from the pan and set aside.
- Wash and trim the vegetables and cut into bite-sized pieces.
- In a large pan, add the vegetables in stages according to how long they take to cook: start with the peppers and spring onions, then add the broccoli and mushrooms, and finally the bean sprouts for a quick toss. Season with salt and pepper.
- Add the bamboo shoots and the fried chicken to the pan and heat through.
- Pour in the coconut milk and stir in the peanut butter, which will melt easily into the warm sauce.
- Season the stir-fry with pepper, salt and paprika, then serve. Tip: if you're not keen on peanut sauce, flavour the coconut milk with curry paste, or curry powder and turmeric instead.
Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 35 g |
| Fat | 22 g |
| Fibre | 5 g |
| of which sugar | 6 g |
Frequently asked questions
Can I swap the chicken breast for a vegetarian alternative?
Yes, you can replace the chicken breast with firm tofu, cut into strips and fried in exactly the same way.
Is this stir-fry suitable for low carb?
Yes, the dish is low in carbohydrates and fits well into a low-carb meal plan.
Which oil is best for frying?
Sesame oil pairs beautifully with this recipe and enhances the Asian flavour.
Can I leave out or replace the peanut butter?
Yes, if you're not keen on peanut sauce, simply season the coconut milk with curry paste, or curry powder and turmeric.
