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Peanut Chicken

Peanut Chicken (Serves 4):
Ingredients:

I promise you right now, there is no better use for peanut butter than this recipe!

Something magical happens when you mix the peanut butter, lime and chilli to turn this into a lip smackingly great sauce.  I love anything Thai, but for once you don’t need all the fish sauce, shrimp paste, tamarind, Thai paste etc. to get that amazing taste.

It’s all on the table in about 20 minutes, so this is a great mid week meal too.

I’ve been making this for years now, it’s one that my mum passed down to me.  I still have the recipe scribbled on a scrap of paper, dotted with oil spots from about 10 years ago!  Mum’s version also has beansprouts in, which I include sometimes, along with broccoli or mange tout or whatever bit of veg I have around.

If you’re making this for kids who don’t eat chillies, I’d suggest leaving them out, dishing their portions up, keeping them warm and adding the chopped chillies to the rest of the pan.  Then just stir through for a minute or two.

Peanut Chicken (Serves 4):
Ingredients:

  • 1 tsp olive oil
  • 1 onion, peeled and chopped
  • 3 chicken breasts, chopped into bite sized chunks
  • 1 heaped tbsp. ground coriander
  • 1 chicken/veg oxo cube or (1 heaped tsp vegetable bouillon if gluten free)
  • 2 heaped tbsp. peanut butter (check if you need it to be gluten free, it usually is though)
  • Juice of 2 limes
  • 1 red chilli, chopped finely
  • 300ml boiling water
  • 200g green beans, ends chopped off and sliced into short lengths

To Serve:

  • Boiled Rice
  • Chopped fresh chiilies
  • Chopped Coriander
  • A blob of Sweet Chilli Jam also tastes great!

Method:

  1. Heat the oil in a large pan that has a lid, add in the onions and cook gently for a couple of minutes until soft and translucent.  Turn up the heat and add in the chicken, cook for a couple of minutes until sealed and then stir through the ground coriander and oxo/bouillon.  Cook for another minute, then add in the peanut butter, juice of one of the limes, the chopped chilli and boiling water.  Give everything a stir, then put the lid on, and leave to bubble gently on a low/medium heat for 10 minutes.
  2. Add in the green beans and the remaining lime juice.  Give everything a stir, and leave to cook for another 5 minutes with the lid off.  You can add a splash of water if it’s starting to look too dry.
  3. Serve with rice, and sprinkle with chopped chillies (or Sweet Chilli Jam ) and coriander.

**Tip** If you’re serving with rice, start the rice at the same time you put the onions on so everything will be ready at the same time.