Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Sticky peanut butter chicken

Sticky peanut butter chicken

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Sticky peanut butter chicken is a quick and flavourful dish that offers a twist on traditional satay chicken. The recipe involves cooking basmati rice and then stir-frying chicken breast coated with curry powder and chilli flakes. The chicken is then simmered in a mixture of light peanut butter, honey and soy sauce. Lime zest and juice, green shallots, salt, and pepper are added to the dish before serving with rice, fresh coriander, and lime wedges.

Ingredients

Basmati rice

1 cup(s), (200g)

Light peanut butter

1 tbs

Honey

1 tbs

Soy sauce

1 tbs, or tamari

Skinless chicken breast

650 g, cut into thin strips

Curry powder

1 tsp, mild

Dried chilli flakes

1 tsp

Lime rind

2 tsp, finely grated

Lime juice

1 tbs

Green shallot(s)

4 individual, thinly sliced

Fresh coriander

¼ cup(s), leaves

Lime(s)

1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook rice following packet instructions.
  2. Meanwhile, combine peanut butter, honey, soy sauce and 2 tablespoons water in a small bowl. Set aside. Sprinkle chicken with curry powder and chilli flakes and toss to coat.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Stir-fry chicken, in batches, for 3-4 minutes, until just cooked through. Return all the chicken to pan with peanut butter mixture and simmer for 2 minutes. Remove from heat. Stir in lime zest and juice and three–quarters of the shallots. Season with salt and pepper.
  4. Divide rice and chicken among bowls. Sprinkle with coriander and remaining shallots. Serve with lime wedges.

Notes

Store individual portions of leftover stir–fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water if sauce is too thick.

You might like

You might like