Peanut Chicken Stir Fry


  • 1 to 2 lb's of Raw Chicken (in the stir fry strips) - depends on how many you are serving. This recipe serves almost 4 people!!!! 
  • 3 cups of broccoli 
  • 1 minced onion 
  • 1 to 2 cups of asparagus 
  • 3 tablespoons of Peanut Sauce (usually found in the Asian Food Aisle of the Grocery Store) 
  • 4 Chopped Baby Corns (also found in the food aisle)
  • A splash of Soy Sauce 
  • A splash of Sherry Cooking Wine 
  • Salt/Pepper 
  • A sprinkle of Garlic Powder 
  • 1 handful of unsalted peanuts 
  • Uncle Ben's Instant Jasmine Rice 


  1. Start by adding a little bit of olive oil into a large cooking pan and add the minced onions. 
  2. Add the Broccoli to the pan and splash a little soy sauce and let that cook (stir around for a a minute or two). If you like a little heat in your stir fry, you can add a sprinkle of chili flakes. 
  3. In a separate pan, heat a little bit of oil and add the raw chicken. The most important thing about cooking chicken is to constantly keep washing your hands and if you are using a chopping board, wash it before chopping any other veggies.  You do not want salmonella!!
  4. Add a splash of sherry cooking wine to the chicken and cook for about  5 minutes until the chicken is cooked all the way through.
  5. Right before the chicken is fully cooked, add 2 tablespoons of the Peanut Sauce to the chicken and mix around. Because the chicken is thin, it cooks fast so you have to keep an eye on it. 
  6. Once chicken is cooked, add to the first pan with the veggies in it. 
  7. Add the asparagus and the handful of fresh peanuts and continue to stir. 
  8. Add the chopped baby corn and the last tablespoon of the peanut sauce. 
  9. For the rice, I used Uncle Ben's Instant Jasmine Rice. 

Plate and Serve!