I kind of just threw this together one day last week and have ended up making it three times since. It’s very satisfying and also low-carb, though my flatmate had it over basmati rice and said it was wonderful. I’d never made peanut sauce before so just used some crunchy peanut butter as a base and it turned out quite well. Measurements for the sauce are a bit slapdash, but it’s easy to just add and taste as you go along.
Ingredients and instructions below…
- 2 boneless chicken breasts (approx 450 grams)
- 2 spring onions, chopped
- 3 – 6 cloves garlic, finely sliced
- 250 grams mushrooms, sliced
- broccoli florettes, very lightly steamed
- 2 tbsp olive oil
- 1/2 cup crunchy peanut butter
- 1 tbsp rice wine vinegar
- 2-3 tbsp soya sauce
- splash of dry white wine or sherry
- 1 tsp chili flakes (optional)
- sea salt & freshly ground black pepper
Cut chicken breasts into bite-sized chunks, salt and pepper them and set aside. In a large skillet sautée the garlic and onions until just lightly browned, then add chicken and cook on a medium heat until the chicken is nicely browned. Then add the mushrooms and cook until tender. Add lightly steamed broccoli florettes and mix well. Remove from heat.
In a small bowl mix the peanut butter, rice wine vinegar, soya sauce, wine and chilis. A quick blast in the microwave may help the peanut butter mix in more smoothly. Pour over the chicken & veg, mix well and serve.