Sticky Peanut Chicken & Vegetables |
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Prep Time: 10 Minutes | Cooking Time: 5 Minutes

Serves 4

Switch up your stir-fry with this peanut butter sauce and fresh, shredded vegetables. A ready-roasted chicken cuts down on time, or substitute a ready-cooked duck from your favourite Chinese restaurant for a delicious alternative.


  • A 2.5kg ready-roasted chicken
  • 3 carrots, peeled and shredded
  • 1 small cabbage, shredded
  • 3 mixed peppers, cut into strips
  • 100g of sugar snap peas, diagonally halved
  • 3 tbsps of toasted sesame oil
  • 50g of sesame seeds


  • 200g of peanut butter
  • 3-4 tbsps of chilli sauce
  • 2cm of fresh ginger, peeled and grated
  • 3 tbsps of toasted sesame oil
  • 2 tbsps of extra virgin olive oil


  1. Put the chicken on a chopping board. Using a rolling pin, give the chicken a few good thwacks along the breast. This will make it much easier to shred. Shred the meat into a large bowl.
  2. Mix together the carrots, cabbage, peppers and sugar snap peas in four individual bowls. Top with the shredded chicken.
  3. Heat the sesame oil in a small frying pan and fry the sesame seeds until golden.
  4. To make the sauce, put the peanut butter, chilli sauce, ginger, sesame oil and olive oil in a saucepan, whisk to combine and heat gently over low heat.
  5. Drizzle some of the sauce over the chicken and scatter with the sesame seeds. Serve immediately, with the remaining sauce alongside.


Recipe taken from Easy One Pot by Liz Franklin (Ryland Peters & Small, £9.99)

Photography by Richard Jung

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