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Peanut coconut chicken


Ingredients 9
Servings 4
Time 15 min


  • 500
    free-range chicken breasts, thinly sliced
  • 1
    peanut oil
  • 1/4
    crunchy peanut butter
  • 1/2
    coconut milk
  • 1
    pineapple juice
  • 2
    soy sauce
  • 1
    packet (180g) green beans, topped and tailed and halved
  • cooked brown rice


15 min
Heat the oil in a wok over a medium high heat and stir-fry the chicken for about 2 minutes. Set aside.

Add the peanut butter and coconut milk to the wok and heat over medium heat until bubbling, then add pineapple juice and bring to a simmer. Add the soy sauce and beans and simmer until the beans are just cooked. Add the chicken, heat through and serve over brown rice.

Cook’s note: 
A tin of drained water chestnuts is a nice addition.

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