Wok-Fried Peanut Chicken & Brussel Sprouts

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 15 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 4 people

Wok-Fried Peanut Chicken & Brussel Sprouts

Stir-fries are such a quick and versatile meal option. They are perfect for evenings after work, this is my current favourite stir-fry recipe with any vegetables added that I have left over. Try making it with the brussel sprouts for a seasonal twist.

Utensils required


  • 400g chicken breast
  • 1 heaped tbsp cornflour
  • 1 tbsp garlic infused olive oil
  • 1 red chilli
  • 1 tbsp ginger puree
  • 220g brussel sprouts
  • 4 spring onions
  • 1.5 tbsp tamari (gluten free soy sauce)
  • 1 tbsp rice wine vinegar
  • 2 tbsp smooth peanut butter
  • 1/2 tbsp sesame oil
  • 2 tbsp water

Cooking mode

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  • Step 1

    Cut the chicken into strips and combine in a bowl with the cornflour, until coated

  • Step 2

    Heat the olive oil in the wok on a medium/high heat

  • Step 3

    Stir-fry the chicken 2-3 minutes until it is starting to brown

  • Step 4

    Finely chop the red chilli and add to the pan with the ginger, thinly sliced spring onions, and sprouts cut into quarters

  • Step 5

    Stir-fry for a further 5 minutes or until the sprouts have softened

  • Step 6

    Mix the tamari, vinegar, peanut butter, sesame oil and water to make a sauce

  • Step 7

    Pour the sauce into the wok and stir-fry for a further 1 minute so everything is coated nicely

  • Step 8

    Serve immediately with rice or noodles