Thai Peanut Chicken with Super Slaw

Thai Peanut Chicken with Super Slaw

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 28, 2019.



  • 1 pack mung bean vermicelli
  • 1 pack ranch slaw
  • 1/2 pack baby spinach
  • 1 pack spicy peanut dressing
  • 2 tsp soy sauce
  • 1 tsp vinegar

Peanut Chicken

  • 1/2 brown onion, thinly sliced
  • 1 pack lean chicken breast, thinly sliced
  • 1/2 capsicum, thinly sliced
  • 1/3 cup chicken stock
  • 1 pack Thai peanut sauce
  • 1/2 tsp soy sauce
  • 3/4 tsp cornflour mixed with 1 Tbsp water

To Serve

  • 1 bunch mint, chopped
  • 1/2 pack chopped peanuts


  1. Bring a full kettle to the boil.
  2. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Run under the cold tap and leave to drain well. Set half the noodles aside (this is leftover).
  3. Prep & cook peanut chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion and 1/4 tsp salt for 3 minutes, until softened. Add chicken and cook for 3-4 minutes, stirring, until starting to colour (but not cooked through).
  4. Add capsicum, stock, peanut sauce and soy sauce and bring to a simmer. Simmer for 2-3 minutes, until chicken is cooked through. Stir through cornflour/water mixture and cook for 30 more seconds, until thickened.
  5. Prep slaw. Toss all slaw ingredients together in a bowl with cooked noodles and season to taste.
  6. Serve slaw topped with peanut chicken and sauce. Sprinkle over mint and peanuts.

Nutritional Information

Energy 1819 kj
435 kcal
Protein 39.4g
Carbohydrate 32.7g
Fat 15.4g