Delicious chicken and peanut stir fry

Who doesn't love a hearty stir fry filled with delicious goodness?

Thanks to Jenny Kay the whole family can now relish in a flavoursome offering of stir fry, guaranteed to satisfy all food critics around the table.

This recipe will teach you how to prepare mouth-watering chicken & peanut stir fry.


- 500g chicken fillets (cubed)

- 15ml dark soy sauce

- 15ml shaoxing wine or sherry

- 10ml sugar

- 10ml sesame oil

- 5ml cornflour

- 5ml chopped garlic

- 5ml grated ginger

Ingredients: Stir fry

- 15ml dark soy sauce

- 15ml mirin

- 15ml white wine vinegar

- 60ml chicken stock

- 30ml brown sugar

- 5ml sesame oil

- 10ml cornflour

- 30ml peanut oil

- 5ml chopped garlic

- 5ml grated ginger

- 1 red pepper (diced)

- 1 yellow pepper (diced)

- 2 stalks of celery (chopped)

- 1 red onion (diced)

- 125ml peanuts (roasted)

- 1 red chilli (seeded & chopped)

- 1 punnet baby pak choi (leaves separated)

- salt & pepper

- spring onions (sliced, for garnish)

- basmati rice (for serving)

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1. In a bowl, combine the chicken with the soy, sherry, sugar, sesame oil, cornflour, garlic and ginger and toss to coat.

2. Refrigerate for 30 minutes.

3. In a jug, combine the soy, mirin, vinegar, chicken stock, sugar, sesame oil and cornflour and whisk well.

4. Set aside.

5. Heat a wok or large frying pan to hot, add half the peanut oil and seal the chicken until lightly browned, about 1 minute.

6. Transfer to a bowl.

7. Heat the remaining peanut oil and stir fry the garlic, ginger, peppers, celery, red onion, half the peanuts and the chilli for 5 minutes.

8. Return the chicken and pour in the sauce.

9. Cook until sauce thickens and coats the chicken and vegetables.

10. Stir in the pak choi and allow to wilt for 1 minute.

11. Season with salt and pepper.

12. Sprinkle with sliced spring onions with rice.

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Serves 6