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Asian Chicken with Peanuts

Directions

1. Stir the cornflour, stock, soy and ginger in a medium bowl. Set aside.

2. Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the chicken in batches and stir-fry until it’s browned. Remove the chicken and set aside.

3. Reduce the heat to medium and add the remaining oil. Add the broccoli, capsicum and garlic. Stir-fry until the vegetables are just tender.

4. Add in cooked chicken to the vegetable mix then toss the stock sauce through the mixture and sauté/stir-fry the for another 2 minutes.

5. Add in peanuts to the stir-fry and lightly toss them through the stir-Fry. Serve in Bowls with your favourite rice.  

Preparation Time
20 mins
Cooking Time
30 mins
Serving Size
4 people

Ingredients

2 tbs cornflour
1 x 250ml pack Campbell’s Real Stock - Chicken
2 tbs soy sauce 
2 tsp freshly grated ginger
2 tbs oil 
500g chicken breast stir fry strips
1 head broccoli flowerets 
1 large red capsicum, cut into thin strips (about 2 cups)
2 cloves garlic, crushed
1/2 cups salted roasted peanuts or roasted cashews

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Campbell's Real Stock Chicken

A clear white stock with a deep, rich chicken flavour that can be used to make a variety of dishes, including risottos and casseroles, or to add a delicious flavour to your rice.

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