Dishes prepared in a wok pan have always been my favorite, especially due to the fact that they don’t need too many “modifications” to get a healthier version because they are really healthy in themselves – short heat treatment, plenty of vegetables and lean meats and a bunch of flavors and spices.

Depending on whether you are serving this dish for lunch or dinner, you can add a side dish of rice noodles or rice as desired, as a carbohydrate component.

Easy Vegetable and Peanut Chicken Stir Fry

Servings: 3 people
Time to prepare: 25 minutes

Ingredients:

• 2 chicken breast
• 1 teaspoon peanut or sesame oil (can also be coconut)
• 50-100 ml of soy sauce
• 2 carrots
• 1 red pepper
• 4 pieces of spring onions
• 1 small can of corn
• A small piece of ginger
• 1 teaspoon wok seasoning mix (or Asian spice mixture)
• 50 g of unroasted, unsalted peanuts
• Rice noodles or rice, (optional)

Preparation:

1. Cut the chicken into cubes or strips and pour over the soy sauce and leave to marinate while you prepare the vegetables.
2. Peel a carrot, grate it and cut all the vegetables into slices and put them in separate bowls. Chop the ginger very finely and drain the corn.
3. Heat the wok well, add the oil and fry the meat strips on it over a high heat for only a few minutes, until it turns white. Remove to a bowl and keep warm.
4. Now add the carrot to the frying juices and fry for 5 minutes on a medium heat, until slightly softened (if necessary, cover with a little water). Then add the strips of red pepper, and after a few more minutes, the spring onions. Fry on high heat for about 7-8 minutes.
5. In another pan, briefly fry the peeled peanuts, just enough to make them slightly brownish and release the aroma. Remove to a bowl.
6. Stir ginger and corn into the wok, return the meat, mix everything well, then season with the wok seasoning mix and simmer for a few more minutes. Season with pepper and soy sauce if necessary.
7. Serve with rice noodles or rice, sprinkled with roasted peanuts if desired.