Servings: 4   |  Prep: 10 mins  |  Cook: 20 mins

Nutritional information: (average serve)

  • Calories: 295
  • Protein: 35g
  • Carbs: 12g
  • Fat total: 15g Saturated Fat: 2g


For the stir fry

2 tablespoons vegetable oil divided use

550g  boneless skinless chicken breasts (cut into 1 inch pieces)

1 1/2 tablespoons corn starch

1 red bell pepper (cut into 1 inch pieces)

1 green bell pepper (cut into 1 inch pieces)

1/2 cup yellow onion (cut into 1/2 inch pieces)

1 1/2 teaspoons minced garlic

4-6 dried red chilies (seeded and cut in half – you can use more or less chilies to adjust the heat level to your preference)

1/2 cup roasted unsalted peanuts

salt and pepper to taste

For the sauce

3 tablespoons low sodium soy sauce

1 1/2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 tablespoon corn starch

1/4 cup water


Step 1

Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.

Step 2

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.

Step 3

Remove the chicken from the pan. Cover to keep warm.

Step 4

Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.

Step 5

Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.

Step 6

While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Step 7

Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.