Peanut and sous vide chicken stir-fry

Trying to eat healthier? Staying on the diet path? Want a quick meal? Whatever your foodie problem, we have the solution. Why not start with this nutty flavoured, vegetable filled, chicken lovin’ stir-fry without the noodles or the rice, so you don’t get that bloated feeling afterwards.

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  • Prep Time: 20m
  • Cook Time: 45m
  • Total Time: 1h 5m
  • Serves: 4 People
  • Category:

Ingredients

  • 4 chicken breasts
  • 2 teaspoons dried ginger
  • 1 crushed garlic clove
  • 8 tablespoons water
  • 2 handfuls sugar snap peas
  • 4 spring onions (diced)
  • 2 peppers (sliced)
  • 1 whole red cabbage (chopped in slices)
  • 4 tablespoons soy sauce
  • 4 tablespoons smooth peanut butter
  • 1 bag of bean sprouts
  • Salt and pepper to taste

Instructions

  1. Set the water bath to 65˚C
  2. Pop each chicken breast in a bag and vacuum and place in the water bath to cook for 45 minutes. Use the immersion grid to ensure that the bags do not float.
  3. Whilst the chicken is cooking, in a bowl mix together the peanut butter, water, soy sauce, garlic and ginger, until it is a runny paste.
  4. Leave the sauce to rest in the fridge.
  5. Meanwhile, in a wok, stir fry all of the vegetables together, adding salt and pepper to taste.
  6. Once the chicken is cooked, chop it up and throw it into the wok with the vegetables.
  7. Add the peanut sauce mixture and stir in with the chicken and vegetables.
  8. Divide into four bowls and serve.