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  • Writer's pictureNava

Peanut chilli chicken

It’s almost the end of the end of the year folks and the last thing you want do is to slave over a stove right? Let's face it we’re all a little tired, but the kids gotta eat and so do you. I have to say I don't think the photo does this dish justice, but I promise this is very tasty and an easy midweek dinner to make and YES the whole family will LOVE IT!

Please note: If you don't like chilli leave it out, if you like it mild then use less


500g chicken mince

1/2 cup soy sauce

¼ cup water

3 tablespoons honey

¼ cup sesame oil + 2 tablespoons

4-5 cloves of garlic thinly sliced

1 cup chopped shallots (green bit only)

Orange rind from one orange

1 tablespoon chilli flakes

1/3 cup raw peanuts

¼ cup sesame seeds

400g broccoli chopped

1 ½ tablespoon fresh ginger grated

340g thin egg noodles


Pre heat the oven 180C

Put peanuts and sesame on a baking tray and roast until deep golden colour about 5 minutes. Remove from the oven and set aside.

In a small bowl mix the honey and soy sauce and set aside.

Using a vegetable peeler peel the orange rind as thin as possible so there is no white attached and chop it up, set a side.

Heat ¼ cup of sesame oil in a frying pan over medium/high heat. Add the chili, garlic, orange rind and chopped shallots, fry for roughly 3- 4 minutes or until the garlic is golden.

Transfer the hot chili sauce to a heat proof dish and set aside.

Heat 1-2 tablespoons sesame oil over medium – high in the same frying pan that you fried the chili and garlic in. Add the chicken mince, stirring and breaking the chicken up as it cooks. For about 3 minutes.

Add the soy sauce and honey mixture, broccoli and ginger and continue to stir for 3-5 minutes. Stir in the chili and garlic oil.

Once chicken is cooked remove frying pan from heat and stir in the roasted peanuts and sesame seeds.

Cook the noodles according to instructions on the packet.

Serve chicken with noodles, garnish with freshly chopped shallots (optional)

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