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Kimchi Chicken and Roasted Peanut Stir Fry

Prep Time:

10 minutes

Cook Time:

5 minutes


About the Recipe

This is a really quick and tasty meal ideal for when you get home midweek. The beauty of stir frying is you spend about 10 minutes prepping your veg and protein and 5 minutes cooking it.

It’s the perfect way to take your mind off your day and unwind after work. Immerse yourself in creating a delicious and healthy meal for yourself as an act of care.

For this one i marinaded the chicken in leftover kimchi liquid which was delicious. I always try to find a use for things which could easily be thrown away!

If you'd like to read more about sustainable food, you can check out my blog posts on food waste and eating meat using the links at the bottom of the recipe steps.


For this meal, you can use any veg really. In this particular stir fry I used:





You can use whatever you have in the fridge to prevent food waste, but other great veg you can use includes:




Bean sprouts

Mange tout


This definitely isn’t an exhaustive list.

I also used marinaded chicken here with peanuts as the protein but you could also use my marinaded tempeh from my Smokey Tempeh and Kimchi Fried Rice Recipe.

You can also learn how to make your own kimchi by downloading my FREE fermentation guide.


  1. Stir fry is all about preparation. I cut the chicken into strips and marinaded it the day before but this isn’t essential. Marinading my chicken made it nice and tender by breaking down the muscle fibres. If you don’t have any kimchi liquid you can use salty water with spices such as chilli powder, paprika, pepper, or whatever else you might fancy. Have I missed any classics?

  2. You also need to prep your veg before you start cooking as it’s such a quick process.

  3. Next I fry off the chicken on a high heat, making sure it’s cooked through before removing it from the pan

  4. Then I add my prepped veg and quickly stir fried, also on a high heat. Keep it moving in the pan and add some soy sauce for flavour and to deglaze my wok (this stops stuff sticking).

  5. If you fancy any sauce, turn down the heat and add it here. I used oyster sauce.

  6. Serve up on its own, or with rice and noodles. Top with sesame seeds and spring onions if you’re feeling fancy!

If you'd like to read more about sustainable food, you can check out my blog posts on food waste and eating meat here.

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