Peanut Chicken

This peanut chicken is a quick weeknight recipe that tastes amazing. Serve over rice or noodles for an easy family dinner.

This peanut chicken is soooo tasty. There’s something about adding peanut butter to savoury dishes which I just love. Even people who don’t like peanut butter will like this dish I think.

The other great thing about this dish? It’s insanely quick and easy. I had this on the table (ok, on my lap in front of the TV) within half an hour. Plus you can definitely add loads more veg and use up whatever you have around to make it a super healthy dinner.

I’ve been making a few more quick dinners this week. Since Will’s already left for the States I’m trying to take the opportunity to spend the evenings putting together blog posts for the coming weeks so quick meals are a must. Watch this space for them coming on the blog soon.

I’m hoping to be able to write a bit while I’m out there about all the food I’ll be eating, I’m sure you’re all as excited as I am…

Right, better go get a load of laundry on otherwise I’ll have no clean clothes for holiday!

5 from 4 votes

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Peanut Chicken

This peanut chicken is a quick weeknight recipe that tastes amazing. Serve over rice or noodles for an easy family dinner.

Course Main Course

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 428 kcal

Author Amy

Ingredients

• 130 grams Crunchy Peanut Butter
• 2 tbsp Soy Sauce
• 1 tsp Fish Sauce
• 2 tbsp Chilli Paste
• 2 tbsp Brown Sugar
• 3 cloves Garlic crushed
• piece Thumb sized of Ginger grated
• Bunch of fresh Coriander chopped
• Juice of 1 Lime
• 1 400 g tin Coconut Milk
• 1 tbsp Oil
• 500 g Boneless Skinless Chicken Thighs diced
• 1 Red Pepper chopped
• Chopped Coriander to serve

Instructions

1. Mix together the peanut butter, soy sauce, fish sauce, chilli paste, sugar, garlic, ginger, coriander, lime and coconut milk together in a large bowl. Leave to sit while you prepare the other ingredients.

2. Heat the oil in a large pan (I used a wok) and then add the chicken and seal all over. Add the pepper and fry until softened.

3. Add the peanut sauce and heat through. Serve over your carb of choice with chopped coriander sprinkled on top.

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS PEANUT CHICKEN?

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