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Peanut Butter Chicken ( Gluten-Free )

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My Peanut Butter Chicken is packed full of flavour and ready in 20 minutes! This Thai Peanut Chicken is a great mid-week meal, with no fussy ingredients!

Prep Time: 5 mins | Cook Time: 15 mins |Total Time: 20 mins



Ingredients

  • 1 tbsp olive oil
  • 1 large onion peeled and sliced
  • 3 chicken breasts chopped into bite sized chunks
  • 1 heaped tbsp ground coriander
  • 300 ml chicken stock water + 2 stock cubes is fine (use bouillon for gluten free)
  • 2 heaped tbsp smooth peanut butter check if you need it to be gluten free, it usually is though
  • Juice of 2 limes
  • 1 red chilli chopped finely (I use fresno chillies)
  • 200 g green beans ends chopped off and sliced into short lengths

To Serve:

Instructions

  • If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
  • Heat the oil in a large pan that has a lid, over a medium-high heat. Add in the chicken  and cook, turning regularly, until sealed (about 2-3 minutes).
  • Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander. 
  • Add in the peanut butter, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn’t catch.
  • Add in the green beans, taste and add in the remaining lime juice if needed.  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.
  • Serve with boiled rice, and sprinkle with chopped chillies  and coriander (cilantro).

Nutritional Information


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