Asian wok
Peanut wok with chicken
Peanut wok with chicken is a creamy, spicy wok dish with clear peanut notes and fresh lime. The coconut milk and peanut butter make the sauce very round without seeming heavy.
Timing
- Preparation: approx. 20 minutes
- Wok preparation: approx. 12 minutes
- Total: approx. 32 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 535 kcal
- Protein
- ≈ 37.8 g
- Carbohydrates
- ≈ 17 g
- Fat
- ≈ 32.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 1 yellow pepper · ≈ 150.0 g
- 2 carrots · ≈ 160.0 g
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp oil · ≈ 40.95 g
- For the sauce: 3 tablespoons soy sauce · ≈ 45.0 g
- For the sauce: 1 tbsp lime juice · ≈ 15.0 g
- For the sauce: 1 tbsp honey · ≈ 21.0 g
- For the sauce: 2 tablespoons water, if necessary · ≈ 30.0 g
- For the sauce: 3 tablespoons peanut butter · ≈ 45 g
- For the sauce: 1 teaspoon red curry paste or chili · ≈ 5.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g chicken breast fillet
- 1 red pepper
- 1 yellow pepper
- 2 carrots
- 150g broccoli
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 3 tbsp oil
- For the sauce: 3 tablespoons peanut butter
- For the sauce: 250 ml coconut milk
- For the sauce: 3 tablespoons soy sauce
- For the sauce: 1 tbsp lime juice
- For the sauce: 1 tbsp honey
- For the sauce: 1 teaspoon red curry paste or chili
- For the sauce: 2 tablespoons water, if necessary
Instructions
- Cut chicken into strips. Cut pepper and onion into strips. Cut carrots into fine sticks. Divide broccoli into small florets.
- For the sauce, mix the peanut butter, coconut milk, soy sauce, lime juice, honey and curry paste until smooth.
- Heat the wok to high heat. Add 2 tablespoons of oil and fry the chicken for 4 minutes. Take out.
- Add remaining oil to the wok. Saute onion, garlic, ginger, carrots and broccoli for 3 minutes.
- Add the peppers and continue frying briefly.
- Return chicken to wok. Pour in the sauce and simmer over medium heat for 4 to 5 minutes.
- If the sauce becomes too thick, add 1 to 2 tablespoons of water.
- Serve hot.
