chicken in spicy peanut sauce

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.


3 Responses to “chicken in spicy peanut sauce”

  1. Jody Schoger Says:

    This sounded so good when I saw your earlier tweet. I’m making this tomorrow night for my sister:) Thank you so much.

  2. what hobby are you? « casa az Says:

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