Servings: 4 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins


If you love peanut butter, then you are going to adore this unique stir fry. I cook it with chicken, but I'm sure you could probably do the same with pork or thinly chopped beef. I love stir fry because you can use up all of the left-over vegetables in the fridge. This time I used cabbage, an onion, a bell pepper and a few carrots; but you could also use broccoli, green beans or even the ever flexible cauliflower. I also love this dish because it is another one pot wonder. Absolute minimum washing up.


  • Chicken (3 breasts)
  • Peanut Butter (300g)
  • Amino Sauce (2 tbsp)
  • Toasted Sesame Oil (2 tbsp)
  • Garlic (2 cloves crushed)
  • Coriander (1 handful)
  • Spinach (2 cups)
  • Beansprouts (2 cups)
  • Carrots
  • Cabbage (1 cup)
  • Onion
  • Bell Pepper


First cut your chicken into thin strips. Then heat up some coconut oil in a large frying pan and add your chicken. Once they are browned all over add half a cup of boiled water, your peanut butter, coconut aminos sauce, sesame oil and crushed garlic and stir continuously. Once the peanut butter has become liquified, add in your vegetables. While all vegetables can be interchanged, for me you must always have the beansprouts.

As you now stir everything, if it looks to dry add a little more boiled water.

Serve on a bed of spinach and add some more nuts for dynamic contrast.

Tip: My son Tom likes this dish best, with the addition of some slim noodles (made from glucomannan).