Ginger Chicken and Spring Vegetable Stir-Fry with Peanut Sauce

Prep time: 15 minutes
Cooking time: 8 minutes
Makes 4 servings


Peanut Sauce:

1/2 cup natural peanut butter, smooth or crunchy (125 mL)
3 tbsp soy sauce (45 mL)
1 tsp granulated sugar (5 mL)
1 tsp hot pepper sauce (adjust amount to taste) (5 mL)
2 garlic cloves, minced
2 tbsp lime juice (30 mL)
4 to 6 tbsp water (60 to 90 mL)


2 skinless boneless chicken breasts
1/2 bunch asparagus (about 8 to 10 spears)
1 tbsp peanut oil (15 mL)
2 tbsp ginger, peeled and minced (30 mL)
1 red pepper, cored and cut into julienned strips
1 cup snow peas or sugar snap peas, trimmed (250 mL)
salt to taste
2 tbsp chopped peanuts for garnish (30 mL)


1. In a small bowl, stir peanut butter with soy sauce, sugar, hot sauce and garlic. Stir
in lime juice then 4 to 6 tbsp (60 to 90 mL) water to make it sauce-like in consistency. Add additional hot sauce to taste if you like. Extra sauce can be refrigerated for a couple days.

2. Slice chicken into thin strips. Snap tough ends from asparagus. If asparagus is thick, slice in half lengthwise, then slice diagonally into 2-inch (5-cm) pieces.

3. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and stir-fry until cooked through and just golden, about 3 minutes. Add ginger, red pepper, asparagus and snow peas. Stir-fry until vegetables are tender, but crisp, 5 to 6 more minutes. Season with salt if needed.

4. Reduce heat to low and add 1/4 cup (50 mL) peanut sauce. Stir until chicken and vegetables are coated, about 1 minute.

5. Serve with rice or Asian noodles and sprinkle with peanuts.

Recipe and image courtesy of the Peanut Bureau of Canada. More great recipes can be found at

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