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Peanut Butter Chicken Meatball Stir fry

Make this in next to no time. Its kind of like chicken gado gado- remember that?
4.6 from 5 votes
Course Chicken Dishes, Main Course
Servings 6


To make the chicken peanut butter balls

  • 500 gm minced chicken
  • 50 gm crunchy peanut butter (2 Tablespoons)
  • 40 ml sweet soy sauce (2 tablespoons)
  • 1/2 teaspoon salt
  • 1 tablespoon ginger heaped grated
  • 1 clove garlic


  • 1 carrot cut into thin strips
  • 200 gm onion cut into strips the same size
  • 200 gm broccoli flowerettes
  • 1 tablespoon ginger grated
  • 50 gm crunchy peanut butter (2 tablespsoons)
  • 1 clove garlic
  • 375 ml chicken stock / water (1 1/2 cups)
  • 20 ml Soy Sauce (1 tablespoon)
  • 20 ml sweet soy (1 tablespoon)
  • 1/2 bunch coriander
  • 60 ml oil (3 tablespoons)
  • 1 whole chilli sliced to taste


  • Cut the carrot, onion and ginger. set aside
  • Put the chicken mince into a bowl and add the peanut butter, soy, garlic, ginger, 2 tablespoons chopped/ finely minced coriander stalks and root and a sprinkling of salt. Mix well and roll into small balls about the width of a 20 cent piece. This makes about 30 balls
  • heat a fry pan and add 1Tablespoon of oil. Add the chicken balls. Turn them as they begin to turn white on one side about 2-3 minutes. Leave another 2 minutes and then put onto a plate. The balls should be cooked through but if they aren't they will finish when added back to the sauce. These balls can get dry. Don't overcook.
  • Put the rest of the oil into the frypan and when hot add the onion, carrots and ginger and stir till coated and starting to soften, add the garlic and toss a little longer till fragrant. Add the broccoli, the peanut butter, water and soy sauces. Stir to dissolve and bring to the boil.
  • Add the balls and stir again. Taste for salt. Add a little more soy or salt. When bubbling again add chopped coriander. Serve with rice.