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Chicken and Vegetable Stir Fry with Peanut Ginger Sauce

Chicken and Vegetable Stir Fry with Peanut Ginger Sauce

5 from 6 votes
Prep Time 11 mins
Course Main Course
Cuisine Canadian
Servings 2


  • Deep, non-stick skillet, garlic mincer, vegetable mincer


  • 2 Chicken breasts, boneless, skinless
  • 1 red pepper
  • 1 onion
  • 1 300g frozen spinach You can also use fresh spinach.
  • 1 300g fresh mushrooms
  • 3 tbsp peanut butter I used PC Organics Smooth Peanut Butter
  • 3 tbsp soy sauce
  • 2 tbsp ginger root, minced If you really like gingerroot, use 3 tablespoons.
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar White wine vinegar will also work.
  • 3 garlic cloves, minced
  • 2 tbsp fresh coriander, chopped
  • 3 cups bean sprouts
  • 4 tbsp olive oil


  • Wash and slice chicken breasts into 1 1/2" slices.
  • In a small bowl, stir soy sauce, peanut butter, ginger, sesame oil and vinegar until well mixed. Stir in garlic and coriander.
  • Heat 3 Tablespoons of olive oil in a skillet over medium high heat. Add chicken to skillet and brown on both sides.
  • Remove chicken from pan, leaving any oil and juice in skillet.
  • Add onion and red pepper to skillet and stir fry for 3 minutes.
  • Return chicken to skillet and add peanut ginger sauce. Reduce heat to medium and cook for 2 minutes.
  • Add spinach to skillet. Combine well with other ingredients and cook for 1-2 minutes until heated through.
  • Place 1 cup of bean sprouts on plate and top with chicken and vegetable mixture. Serve immediately.
Keyword chicken, ginger, peanut, stir fry