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Ginger and peanut spiced chicken

Serves: 4 people
Prep time:



  • 350g hokkien noodles
  • 500g skinless, boneless chicken breast fillet, thinly sliced
  • 2 tbs kecap manis (sweet soy sauce)
  • 1 tbs ginger, finely grated
  • 1 clove garlic, minced
  • 2 tbs vegetable oil
  • 1 cup Campbell’s Real Stock – Chicken
  • 2 tbs tomato paste
  • 2 tsp chilli sauce (optional)
  • 2 tbs crunchy peanut butter
  • 4 green spring onions, sliced


  1. Prepare noodles according to directions on packet.
  2. In a medium bowl, combine chicken, soy, ginger and garlic and set aside to marinate for 10 minutes.
  3. In a wok or large frying pan, heat half the oil on high heat.
  4. Add the chicken mixture in two batches and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the pan and set aside.
  5. Add stock, tomato paste, chilli (optional), and peanut butter to pan until combined. Add 3 spring onions. Bring to the boil, stirring then return the chicken mixture to pan and cook for 2 minutes until hot and chicken is cooked through.
  6. Serve over cooked noodles, sprinkle with remaining spring onions.