Chinese Chicken Stir-Fry
with Peanuts & Snow Peas
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Traces of Tree Nuts
- Sesame
With a luscious sesame-spiked sauce and a smattering of roasted peanuts to finish the dish, this colourful meal has all the delicious flavours of takeaway, except that it's so much better!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 clove
garlic
½
brown onion
1
carrot
1
capsicum
1 bag
snow peas
1 packet
chicken thigh
1 sachet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
½ sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
3 tsp
brown sugar
3 tsp
rice wine vinegar
1 tsp
plain flour
(Contains: Gluten, Wheat;)
2 tsp
water (for the sauce)
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Trim and halve the snow peas. Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, oyster sauce, soy sauce, brown sugar, rice wine vinegar, plain flour, water (for the sauce) and sesame seeds (see ingredients).
Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Cook the chicken until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. Transfer to a bowl.
Return the frying pan or wok to a high heat with a drizzle of olive oil. Add the onion, carrot and capsicum, then add a splash of water and cook until the veggies are starting to soften, 4-5 minutes. Add the snow peas and cook, tossing regularly, until tender, 1-2 minutes.
Return the chicken to the pan and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes. Stir through the roasted peanuts.
Divide the jasmine rice between bowls and top with the Chinese chicken stir-fry.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty sauce, though some found it a bit sweet or mild. Adding chilli or extra garlic can boost the flavour.
- Ease of prep: Quick and simple to make, with clear instructions. Prepping vegetables and trimming chicken takes some time.
- Suggestions: Try swapping snow peas for bok choy, or adding bean sprouts and corn for extra crunch and variety.
- Leftovers: Reheats well, with some finding it even tastier the next day. Makes enough for lunch leftovers.
- Portions: Generous servings satisfied most, though a few wanted more vegetables or found the chicken portion small.
