Tested till perfect Peanut Chicken and Cauliflower Curry Stir-Fry for Two
Photography by Matthew Kimura

Peanut Chicken and Cauliflower Curry Stir-Fry for Two

Serve with: Basmati Rice

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, sliced
  • 1 1carrotcarrots, sliced
  • 3 3clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 tbsp 1tbspmild Indian curry paste or Thai curry paste
  • 1-1/2 cups 1-1/2cupscauliflower floretcauliflower florets
  • 1 cup 1cupchopped green beangreen beans
  • 1/2 1/2sweet red peppersweet red peppers, sliced
  • 1 cup 1cupchicken stock
  • 2 tbsp 2tbspsmooth peanut butter
  • 1/4 tsp 1/4tspsalt
  • 2 tbsp 2tbspchopped peanutpeanuts
  • 2 tbsp 2tbspfresh coriander
To change the number of servings, enter the number, then press "calculate". or reset


Cut chicken into thin strips. In wok or large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.

Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes. Add curry paste; cook, stirring, for 30 seconds. Add cauliflower, beans and red pepper; cook for 2 minutes.

Return chicken to pan. Stir in stock, peanut butter and salt ; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes. Sprinkle with peanuts and coriander.

Additional information :

Substitution: Use 4 boneless skinless chicken thighs, 1 pork tenderloin or 2 boneless pork chops instead of the chicken breasts.

Tips: Vary the vegetables and try yellow pepper and broccoli florets instead of the red pepper and cauliflower.

Nutritional Information Per serving: about

cal 506 pro 43g total fat 26g sat. fat 4g
carb 27g fibre 7g chol 78mg sodium 860mg

% RDI:

calcium 10 iron 22 vit A 108 vit C 168
folate 47
All rights reserved. TVA Group Inc. 2015