Find your recipes and restaurants here

Peanut coconut chicken on brown rice


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.

Tip: A tin of drained water chestnuts is a nice addition.

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: chicken  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.