This Indonesian inspired dish is literally bursting with protein from not just the chicken but the peanut butter too. Lots of delicious Asian flavours, the perfect combination of sweet, sour and spice!
Serve with wilted greens and rice if you wish to add carbs, to create a perfectly balanced meal.Print
Super tasty Asian dish
1 tbsp olive or vegetable oil
4 large chicken thighs, skin removed and boneless, each cut into 8 chunks
2 large shallots, peeled and sliced
2 red peppers, cut into long 1cm/½in-wide slices
1 red chilli, seeds removed and chopped
3 garlic cloves, finely sliced
400ml tin light coconut milk
4 tbsp peanut butter (smooth or crunchy)
2 limes, juice only
2 tbsp soy sauce
2 tbsp chopped fresh coriander leaves, to garnish (optional)
- Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened.
- Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked.
- If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness.
- Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.
- Prep Time: 15
- Cook Time: 30
- Calories: 341