Bill Granger’s stir-fried chicken recipe

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  • Healthy
serves: 4
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  • A super-quick chicken dish with with peanuts and cucumber from Australian celebrity chef Bill Granger. The family will love it.


    • 2tbsppeanut oil
    • 500g (1lb 2 oz) chicken breasts, diced
    • 2tbsp Chinese rice wine
    • 2tbsp soy sauce
    • 2tsp sesame oil
    • 2tsp caster (superfine) sugar
    • 1tsp cornflour (cornstarch)
    • 1 onion, diced
    • 2tsp finely grated fresh ginger
    • 1 small red and 1 small green pepper (capsicum), diced
    • 2 Lebanese (short) cucumbers, halved, seeded and diced
    • To serve
    • Steamed rice
    • Unsalted roasted peanuts, chopped


    • Heat 1tbsp of the oil in a large wok or frying pan over high heat. Cook the chicken in batches for 3-4 mins, or until golden, then remove from the wok.

    • Mix together the rice wine, soy sauce, sesame oil, sugar and cornflour. Return the wok to medium-high heat.

    • Add the rest of the oil, the onion and ginger and stir-fry for 1-2 mins, then add the pepper and cucumber and stir-fry for another 2 mins. Return the chicken to the wok, add the sauce and stir-fry for another couple of minutes.

    • Serve immediately with steamed rice and chopped peanuts.

    Top tip for making Bill Granger’s stir-fried chicken

    If your rice or pasta always boils over, Janice Wood, 38, from Stoke-on-Trent suggests rubbing the inside of the pan with vegetable oil.

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