This peanut chicken dish is super quick to put together. Easy creaminess comes from the peanut butter while the accompanying fresh tomato, cucumber and onion salsa cuts through the richness for a balanced and tasty meal.
260 grams
Diced Chicken Breast
2 sachet(s)
Peanut Butter
(Contains Peanut)
5 grams
Coriander
1 unit(s)
Onion
150 grams
Rice
2 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
1 sachet(s)
Thai Style Spice Mix
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.
When the chicken has browned, add the chilli (use less if you don't like spice) and Thai spice mix to the pan and fry for 1 min.
Spoon in the peanut butter along with the coconut milk and 100ml water (double for 4p).
Mix well and simmer for 4-6 mins, until it is a sauce consistency. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Season to taste with salt and pepper.
While the sauce simmers, zest and cut the lime into 4 wedges. Stir the zest into the creamy peanut chicken.
Roughly chop the coriander (stalks and all).
Cut the tomato into 2cm chunks.