Easy Chicken Stir Fry

Another Pics peanut butter creation today – just to prove to you all how versatile it is i’m making something savoury and the eagle eyed amongst you will remember from my A-Z of peanut butter! This is such an easy one and makes a great lunchtime dish, it also uses up any veggies you have leftover in your fridge – making it super cheap!

Ingredients (serves 2):

2 Chicken breasts, chopped into chunks

1 red onion

1 courgette grated into ribbons

1 carrot grated into ribbons

1 cup sweetcorn

1 cup edamame beans

1 cup sliced chestnut mushrooms

1 cup cherry tomatoes

1 heaped tbsp crunchy pics peanut butter


  1. Sauté the mushrooms, onions and chicken in some coconut oil in your pan for a few minutes
  2. Add the rest of the vegetables – you don’t have to use the ones above but they’re my favourite ones to use!
  3. In a bowl, mix together the peanut butter with a few tablespoons of boiling water and mix together well until you end up with a slightly runnier consistency
  4. Add the sauce to your pan and mix well, leave to cook for a further couple of minutes until the chicken is cooked through then serve!

Processed with Snapseed.

I hope you enjoy and don’t forget to tag me on instagram or twitter if you try anything!

J x

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